Creamy Street Corn Chicken & Rice Skillet
Creamy Street Corn Chicken & Rice Skillet
HT
Dinner
A one-pan summer supper for the nights you're tired, hungry, and still somehow craving something cozy.This is the kind of meal you throw together while the kids are running in wet from the sprinkler and somebody's asking where the ketchup is befor...
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chilli powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 small onion, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- • 1 cup uncooked long grain white rice
- • 2 cups chicken broth
- • 2 cups corn
- (fresh, frozen, or fire-roasted frozen corn all work)
- • 4 ounces cream cheese
- OR
- • 1 cup cottage cheese blended smooth
- • Juice of 1 lime
- • ½ cup shredded cheddar or Monterey Jack
- • ¼ cup cotija cheese (optional but SO good)
Optional toppings
- cilantro
- sliced jalapeños
- crushed tortilla chips
- avocado
- hot honey drizzle
- extra lime wedges
Directions
1. Season the chicken
Toss chicken with: garlic powder, onion powder, chilli powder, smoked paprika, salt, pepper
2. Brown the chicken
Heat oil in a large deep skillet over medium-high heat.
Cook chicken 5-6 minutes until browned.
Doesn't have to be fully cooked through yet.
Remove to a plate.
3. Sauté the veggies
In the same skillet add: butter, onions, peppers
Cook 3-4 minutes until softened.
Add garlic and cook 30 seconds.
4. Dump and simmer
Stir in: rice, chicken broth, corn
Add chicken back in.
Bring to a simmer.
Cover and cook on LOW about 18-20 minutes until rice is tender.
5. Make it creamy
Stir in: cream cheese (or blended cottage cheese), shredded cheese and lime juice
Let everything melt together until creamy and cozy.
Top with cotija and whatever toppings make your heart happy.
