We Made the Most Unnecessary Chicken & Rice Ever

By Sam the Cooking Guy · 45 min

Ingredients

Instructions

1. Microwave the ear of corn for about 5 minutes, then grill it until lightly charred. Cut the kernels off the cob.
2. Season the chicken with salt and pepper. Sear it in a hot, oiled pan until well browned, then remove it.
3. In the same pan, cook the diced onion for 3 to 4 minutes. Add the minced garlic, chili powder and cumin and cook for about 30 seconds.
4. Add the rice and toast it for about 1 minute.
5. Stir in the green chiles, salsa verde, chicken broth and charred corn.
6. Return the chicken and any juices to the pan. Bring to a simmer, cover and cook for 18 to 19 minutes, until the rice is tender and the chicken is cooked through.
7. Sprinkle the pepper jack generously over the top, cover again and let it melt for a few minutes.
8. Finish with sour cream, pickled jalapeños, lime and cilantro, and serve.

Summarized from Sam the Cooking Guy's video. Watch it for the details.

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GarlicOnionRiceLimeChicken thighSour creamSweet cornPickled jalapeño