Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in chicken thighs, about 2 large thighs $2.79
• Zucchini

  1 medium, diced $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $0.75
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  1 large tomato, diced $1.99
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded and minced $1.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime, halved $1.29
• Kroger® Jasmine Rice

  2/3 cup dry rice $3.69
• Olive oil or neutral oil

  1 tablespoon
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then turn off the heat and let it steam while you finish the skillet.
2. Pat the chicken thighs dry and season all over with chili powder, cumin, garlic powder, 3/4 teaspoon salt, and black pepper; dice the zucchini, onion, tomato, and jalapeño, cut the corn kernels from the cobs, chop the cilantro, and halve the lime.
3. Heat the oil in a large skillet over medium-high heat; place the chicken skin-side down and sear for 5–6 minutes until deeply browned, then flip and cook 3 minutes more.
4. Reduce heat to medium, scatter the Walla Walla onion and jalapeño around the chicken, and cook for 2 minutes, stirring the vegetables but leaving the chicken in place.
5. Add the corn and 2 tablespoons water, cover the skillet, and cook for 12–15 minutes, flipping the chicken once, until the thickest part reaches 165°F.
6. Uncover, add the zucchini and tomato, and sauté 4–5 minutes until the zucchini is just tender and the tomato gets saucy; squeeze in half the lime and adjust salt and pepper.
7. Fluff the rice and spoon it into two shallow bowls, top with the chicken and the zucchini-corn sauté, then finish with cilantro and the remaining lime wedges.