Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken thighs (about 3-4 thighs)
- 1 tablespoon plus 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Rice
- 1 cup basmati rice
Corn Broth and Sautéed Corn
- 6 tablespoons unsalted butter (divided)
- 1/2 large sweet onion, very finely diced (about 1/2 cup)
- 1 small can (8.25 ounces) creamed corn (about 1 cup)
- 1 tablespoon minced garlic (4 cloves)
- 1-1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 1-1/4 cups whole milk
- 1 (10-ounce) package frozen corn (about 2 cups)
To Serve
- 1 large lime, cut into wedges
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Prepare Chicken: Preheat the oven to 425°F and line a large sheet pan with foil. Pat the chicken thighs dry thoroughly. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub this spice mixture onto both sides of each chicken thigh evenly. Arrange the thighs spaced apart on the foil-lined pan. Bake for 15 minutes, then switch to high broil and cook for an additional 7–10 minutes until the tops are deeply browned and caramelized. Remove from oven, tent with foil, let rest for 5-10 minutes, then brush with pan juices and dice for serving.
- Prepare Rice: Bring a large pot of water to a boil and generously salt it. Add basmati rice and boil for 10 minutes until tender. Drain well and return the rice to the pot. Cover with a lid and let it steam while you prepare the rest.
- Start Corn Broth: Melt 2 tablespoons butter in a large skillet over medium heat. Add the finely diced onion and cook for 4–6 minutes until very soft, stirring often. Stir in creamed corn, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Cook for 2–3 minutes, then add minced garlic and cook for 30 seconds more. Pour in chicken broth, whisk to combine, then let the mixture cool slightly.
- Blend Corn Broth: Transfer the corn mixture carefully to a high-powered blender. Blend for 60–90 seconds until completely smooth to create a creamy base for the broth.
- Sauté Corn: In the same skillet, melt another 2 tablespoons butter over medium heat. Add frozen corn and a pinch of salt, sautéing until the corn is hot, tender, and the butter begins to brown slightly, about 4–6 minutes. Lower heat to keep warm without browning further.
- Finish Corn Broth: In a separate medium pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in flour constantly for 1–2 minutes to form a roux. Gradually add whole milk while whisking continuously until smooth and slightly thickened. Slowly whisk the blended corn mixture into the cream sauce. Heat until warmed through and smooth. Adjust salt to taste.
- Assemble Bowls: Divide the steamed rice and diced chicken evenly among four bowls. Ladle the creamy corn broth over the rice and chicken. Top with sautéed corn, fresh chopped cilantro, sliced green onions, and a squeeze of fresh lime wedges. Serve immediately and enjoy!
Notes
- Use bone-in, skinless chicken thighs for best flavor and tenderness; no need to trim fat as it renders during cooking.
- Letting the rice steam after boiling ensures fluffy texture and prevents clumping.
- Watch the chicken carefully during the broiling step to prevent burning; it should be deeply browned and caramelized but not blackened.
- The blended corn broth base can be made ahead and reheated gently before finishing with the cream sauce.
- For a vegetarian version, substitute vegetable broth and omit the chicken thighs, adding extra sautéed vegetables if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
