Careme

Instructions

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1. 1.

   Pat 12 ounces boneless skinless chicken thighs dry and unfold them so they lie flat. Season both sides with 3/4 teaspoon fine sea salt; set aside while starting the rice.

2. 2.

   Rinse 2/3 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the other components while it cooks.

3. 3.

   Shuck 2 large ears sweet corn and cut off the kernels. Dice 8 ounces Roma tomatoes. Chop 1/4 bunch cilantro to yield about 1/4 cup, mince 2 garlic cloves, and zest and juice 1 lime. Keep these components separate.

4. 4.

   Coat the salted chicken with the following seasonings:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Rub evenly over both sides.

5. 5.

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the corn kernels. Spread into an even layer and cook for 6–8 minutes, stirring occasionally, until golden in spots and tender. Transfer to a bowl.

6. 6.

   Reduce the skillet heat to medium. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 175°F. During the final minute, add the minced garlic and 2 tablespoons water, stirring the garlic through the pan juices. Transfer the chicken and garlicky juices to a plate and rest for 5 minutes.

7. 7.

   While the chicken rests, fold the diced tomatoes, chopped cilantro, lime zest, lime juice and 3/4 teaspoon fine sea salt into the charred corn to make the salsa.

8. 8.

   Fluff the rice and divide between two bowls. Slice the rested chicken across the grain and arrange over the rice. Spoon the corn-tomato salsa alongside and drizzle the chicken with its resting juices.

Want more detail? See the temperature guide.