Contributed by Scrambled & Scrumptious www.scrambledandscrumptious.com
This Mexican street corn and chicken includes jalapenos, rice and feta for intense flavour that the whole family will love.
Time: 35 minutes
1 ½ cups chicken broth
1 cup brown rice
½ white onion (about 1 cup)
2 tsp butter
3 ears corn, separated from the cob (approx. 1.5 cups)
¼ jalapeno, minced
¼ tsp cumin
¼ tsp chipotle chili
4 boneless, skinless chicken thighs, boiled and shredded (approx. 1 lb) **
3 tbsp cilantro, chopped
2 tbsp goat cheese feta
In a saucepan, cook the rice using the chicken broth according to package directions.
Heat a large non-stick skillet on high heat, melt butter. Add onion and cook until soft, approximately 2 minutes.
Add corn, jalapeno, cumin and chipotle to the skillet and cook until corn becomes crispy, approximately 10 minutes.
Add chicken and cilantro, cook until chicken is warm and cilantro is soft, approximately 2 minutes.
Add cooked rice to the skillet and combine. Serve topped with feta.
** Bring a little heat into your life with this dish and to get you started with the chicken, go to truLOCAL and use the promo code: “CCCHICKEN” when purchasing a regular box to get 6 free chicken breasts on your first order and 4 free chicken breasts for the next two orders. https://trulocal.ca/products/01EZQ5C6K8FCSY8TDM1Z7VYRZZ/butcher-shoppe-organic-chicken-breast
Nada’s Tips & Tricks: The heat level is perfect for my tastebuds but some people around the table found it too spicy…adjust the heat ingredients to suit your palates. I also found the dish to be somewhat dry so with the leftovers I added salsa for a totally different flavour profile.
Content and images used with permission by truLOCAL. https://trulocal.ca/