Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

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

  1 medium, cut into half-moons $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 teaspoon, if needed
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the produce first: dice the Walla Walla onion and tomato, mince the jalapeño, cut the zucchini into half-moons, cut the corn kernels from the cobs, chop the cilantro, and halve the lime.
2. 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, cook for 15 minutes, then turn off the heat and let it steam while you finish the skillet.
3. Pat the chicken thighs very dry and season all over with chili powder, cumin, garlic powder, 3/4 teaspoon salt, and black pepper.
4. Heat a large skillet over medium-high heat; add the oil only if the pan is dry, then place the chicken skin-side down and sear for 7–8 minutes until well browned and much of the fat has rendered. Flip and cook 4 minutes more, then transfer the chicken to a plate.
5. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet. Add the onion, jalapeño, and corn and sauté for 4 minutes, scraping up browned bits, until the onion softens and the corn brightens.
6. Stir in the tomato, 1/3 cup water, and a pinch of salt, then nestle the chicken back in skin-side up so the browned skin stays above the sauce. Simmer uncovered over medium-low heat for 10 minutes, adding a splash of water if the pan gets dry.
7. Add the zucchini around the chicken and simmer uncovered for 5–7 minutes more, until the zucchini is just tender and the chicken reaches 165°F at the thickest part.
8. Fluff the rice and divide it between two shallow bowls; spoon the zucchini-corn tomato mixture over the rice, top with the chicken skin-side up, and finish with cilantro and lime juice.