Roasted Chicken with Sweet Corn Butter, Smoked Paprika and Lime over Creamy Scallion Rice

Name: Roasted Chicken with Sweet Corn Butter, Smoked Paprika and Lime over Creamy Scallion Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.75 lb bone-in skin-on chicken thighs; 1 cup sweet corn kernels; 4 tbsp unsalted butter; 3 cloves garlic; 1 tsp lime zest; 2 tbsp lime juice; 2 tsp smoked paprika; 1 tbsp honey; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 cup long-grain rice; 1/2 cup scallions; 2 cups chicken broth; 1/4 cup heavy cream; 3.5 oz yellow onion; 2 tbsp fresh cilantro

An original baked chicken recipe featuring a flavorful sweet corn butter with garlic, lime, and smoked paprika that melts over golden chicken thighs. It is served over creamy scallion rice for a comforting, aromatic dish with smoky, citrusy, and gently sweet notes.

20 minPrep

40 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

800 g bone-in skin-on chicken thighs (secados with papel of cocina)
120 g sweet corn kernels (fresh or congelados and descongelados)
60 g unsalted butter (at room temperature)
3 cloves garlic (grated or chopped finely)
1 cdita lime zest (of 1 lima)
30 ml lime juice (freshly squeezed)
5 g smoked paprika (divided)
15 ml honey (for equilibrar the lima)
8 g salt (divided)
2 g black pepper (freshly ground and divided)
15 ml olive oil (for dorar and hornear)
200 g long-grain rice (enjuagado)
60 g scallions (sliced finas, partes blancas and verdes separadas)
480 ml chicken broth (hot)
60 ml heavy cream (for dar cremosidad al arroz)
100 g yellow onion (chopped fina)
10 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

31 g

Carbs

39 g

Fat

2 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven dish.
2
2. In a bowl, mix the unsalted butter, sweet corn kernels, garlic, lime zest, 1 tablespoon of lime juice, 1 teaspoon of smoked paprika, honey, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Lightly mash some of the corn with a fork to create a rustic butter.
3
3. Rub the chicken thighs with the olive oil and season them with the remaining salt, remaining black pepper, and remaining teaspoon of smoked paprika. Spread the corn butter over the top, pressing gently so it adheres.
4
4. Roast the chicken for 30 to 35 minutes at 220 °C / 425 °F, until deeply golden and cooked through. For extra color, broil for 2 to 3 minutes, watching closely. Let rest for 5 minutes after removing from the oven.
5
5. While the chicken roasts, heat a medium saucepan over medium heat. Add the white parts of the scallions and the yellow onion, and cook for 3 to 4 minutes, stirring, until softened.
6
6. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, add the heavy cream, and stir in 1 tablespoon of the remaining lime juice. Add a pinch of salt if needed.
7
7. Bring the rice to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
8
8. Fluff the rice with a fork and mix in the green parts of the scallions and the chopped fresh cilantro. Taste and adjust salt if needed.
9
9. Serve a bed of creamy scallion rice on each plate and place the chicken thighs on top with the pan juices and melted corn butter spooned over. Finish with any golden roasted corn left in the baking dish.

Chef tips

For crispier skin, place the chicken on a rack set over the tray and make sure it is very dry before seasoning. The corn may toast slightly around the edges, adding even deeper flavor.

Substitutions

You can substitute the thighs with boneless chicken thighs or breast, adjusting the cooking time as needed. The heavy cream can be replaced with unsweetened coconut cream for a dairy-free version, and cilantro can be swapped for parsley if you prefer a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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