Careme

Instructions

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1. 1.

   Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 15 minutes while preparing the mojo and rice.

2. 2.

   Make the mojo by whisking together:

   • Zest and juice of 1 navel orange
   • Zest and juice of 1 lime
   • 3 garlic cloves, finely grated
   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon black pepper

   Reserve 1 tablespoon mojo as citrus dressing. After the chicken has salted for 15 minutes, coat it with the rest of the mojo and marinate for 10 minutes.

3. 3.

   While the chicken seasons, heat 2 teaspoons extra-virgin olive oil in a small saucepan over medium heat. Add:

   • 1/4 medium sweet onion, finely diced
   • 3/4 cup organic long grain white rice
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon Diamond Crystal kosher salt

   Stir for 2 minutes, then add 1 1/4 cups water. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. 4.

   Cut the kernels from 2 ears bi-color corn. Finely dice 1/4 medium sweet onion and chop 1/4 cup cilantro; keep them ready for the skillet.

5. 5.

   Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Lift the chicken from the mojo, letting the excess drip off, and discard that used marinade. Sear the chicken for 5 to 6 minutes per side, adjusting the heat to prevent scorching, until its thickest part reaches 175°F. Transfer to a plate and rest for 5 minutes.

6. 6.

   Return the skillet to medium-high heat and add 2 teaspoons extra-virgin olive oil. Add the prepared corn, prepared diced onion, and 3/4 teaspoon Diamond Crystal kosher salt; cook for 5 to 6 minutes, stirring occasionally, until blistered and tender. Remove from the heat and fold in the prepared cilantro and reserved citrus dressing.

7. 7.

   Divide the cumin rice between two plates, top with the rested mojo chicken, and spoon the blistered corn alongside. Drizzle any clean resting juices from the chicken over the top.

Want more detail? See the temperature guide.