Spiced Chicken and Cilantro-Lime Rice

Garlic. Cumin. Smoked paprika. Sazon. Can you really go wrong here? I think not.

 

This is my quick way of whipping up some super yummy, spiced chicken thighs. You can toss these in a salad, make tacos, make burritos or burrito bowls, etc. Great for meal prep and an easy go to when you’re running out of ideas.

 

As a side, I made some lightly scented lime and cilantro rice. It’s mostly hands off and pairs very well with the chicken. Top this with a corn salad and you’ve got a bright and flavorful dinner!

 

 

Ingredients

4 boneless skinless chicken thighs, sliced

Oil

Salt and pepper

1-2 tbsp of cumin

1 tbsp of chili powder

Tsp (each) garlic powder, onion powder and smoked paprika

½ packet of sazon

½ tsp of cayenne (optional)

1-2 chipotles in adobo, chopped (optional- more smoke and heat)

Chicken broth

 

Rice:

Rice

Water

Oil

Lime juice and zest

3-4 garilc cloves, chopped

 

1. Heat your pan over medium- high heat
2. Slice your chicken
3. Add oil
4. Add chicken
5. Add salt and pepper
6. Cook until browning and mostly cooked through
7. Add spices
8. Stir, toasting the spices
9. Add a few splashes of chicken broth to deglaze the pan
10. Stir
11. Remove from heat

 

Lime and Cilantro Rice:

1. I cook my rice like pasta so bring water to a boil and pour in however much rice you need
2. Allow it to boil
3. Check for doneness and drain
4. Chop the garlic and cilantro
5. In the now empty pot, sweat the garlic in a little bit of oil
6. Turn off heat
7. Add the rice back to the pot
8. Add the cilantro, lime zest and juice and salt and pepper
9. Stir to combine

 

Pile up that rice, top with chicken and this yummy corn salad. Look at what you did. Look at it. It’s good, isn’t it?

 

© 2018 by Alexa Mason. All Rights Reserved

Charred Corn Salad

Summer is the perfect time for light and fresh salads. This corn salad uses fresh vegetables, fresh herbs and bright citrus. It comes together in no time and it can be made ahead! (Pro tip: try this on a taco!)

Ingredients

3 ears of corn, remove corn from cob

1 can of black beans, rinsed

1 small red onion

1 habenero

1 jalapeno

About ¼ c chopped cilantro

Zest and juice of a lime

Salt, pepper, cumin, chili powder

1. Heat a pan on high heat
2. Remove the corn from the cob, if you don’t know how check this out.
3. With no oil, add the corn and stir often
4. Remove from heat when the corn begins to char
5. Rinse your beans
6. Chop your onion, peppers and cilantro
7. Combine in a large bowl
8. *Wash your hands after handling the habanero*
9. Zest your lime
10. In the bowl, juice your lime
11. Add seasonings
12. Toss together
13. Serve warm, cold or room temperature

I served this over spiced chicken thighs and cilantro and lime rice!

© 2018 by Alexa Mason. All Rights Reserved