Golden Chicken with Toasted Corn, Lime and Mild Chili Sauce over Creamy Spinach Rice

Name: Golden Chicken with Toasted Corn, Lime and Mild Chili Sauce over Creamy Spinach Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp sweet paprika; 2 tbsp olive oil; 1 3/4 cups corn kernels; 1 cup yellow onion; 3 cloves garlic; 1 tsp ancho chili powder; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 1 tsp lime zest; 2 tbsp lime juice; 1 cup long-grain white rice; 2 tbsp butter; 3 cups fresh spinach; 1/4 cup scallions; 1/3 cup grated Parmesan cheese

An original chicken recipe featuring oven-golden thighs or breasts with a silky toasted corn, lime, and mild chili sauce, served over creamy spinach rice. It is savory, gently citrusy, and comforting.

20 minPrep

40 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (also se puede usar pechuga)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g garlic powder
3 g ground cumin
4 g sweet paprika
30 ml olive oil (divided)
250 g corn kernels (fresh or congelado)
120 g yellow onion (chopped)
10 g garlic (chopped)
4 g ancho chili powder (suave)
360 ml chicken broth (divided)
120 ml heavy cream
2 g lime zest
30 ml lime juice
180 g long-grain white rice (enjuagado)
28 g butter
90 g fresh spinach (chopped en trozos large)
30 g scallions (sliced finas)
35 g grated Parmesan cheese

Nutrition facts

per serving

585 kcal

Calories

39 g

Protein

34 g

Carbs

31 g

Fat

3 g

Fiber

31 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
Preheat the oven to 220 °C / 425 °F. Pat the chicken dry with paper towels and place it in a bowl.
2
Season the chicken with 1 teaspoon of the salt, black pepper, garlic powder, ground cumin, sweet paprika, and 1 tablespoon olive oil. Toss well to coat all pieces.
3
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes per side until lightly browned. Transfer the skillet to the oven and roast for 14 to 18 minutes at 220 °C / 425 °F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.
4
While the chicken roasts, place a medium saucepan over medium heat. Melt the butter, add the white rice, and cook for 1 minute, stirring.
5
Add 240 ml / 1 cup chicken broth and 1/2 teaspoon salt to the rice. Bring to a boil, reduce the heat, cover, and cook for 15 minutes.
6
Turn off the heat, add the fresh spinach and half of the scallions to the rice, and cover for 5 minutes so the spinach softens in the steam. Then fluff the rice with a fork and stir in the grated Parmesan cheese. Keep covered.
7
For the sauce, heat another skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes, stirring occasionally, until lightly charred in spots.
8
Add the yellow onion and cook for 3 minutes. Stir in the chopped garlic and ancho chili powder and cook 30 seconds more.
9
Pour in the remaining 120 ml / 1/2 cup chicken broth and the heavy cream. Cook over medium heat for 3 minutes.
10
Transfer the corn mixture to a blender or use an immersion blender. Add the lime zest and lime juice, then blend until smooth. Adjust with the remaining 1/2 teaspoon salt if needed.
11
Spoon the creamy spinach rice onto each plate. Top with the golden chicken, ladle over the toasted corn sauce, and finish with the remaining scallions.
12
If desired, return the sauce to the heat for 1 more minute before serving to thicken it slightly.

Chef tips

For deeper flavor and color, let the corn char in spots before blending. If using chicken breast, start checking for doneness a little earlier to prevent drying out.

Substitutions

You can swap Parmesan for a similar aged cheese. Spinach can be replaced with finely chopped tender Swiss chard. If you do not have ancho chili powder, use sweet paprika with a pinch of mild chili powder.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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