Creamy Chipotle Chicken Rice Bowls

Tender, seasoned chicken thighs and golden corn tossed in a smoky, creamy chipotle sauce, served over fluffy lime rice. A satisfying, protein-packed m

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cook the rice. Prepare according to the package directions. Fluff and stir in lime juice and cilantro, if using.

Step 2

Blend the sauce. Blend all sauce ingredients until smooth. Start with one chipotle pepper for moderate heat; add the second if you want it hotter.

Step 3

Season the chicken. Toss chicken with the paprika, cumin, garlic powder, onion powder, salt, and pepper.

Step 4

Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Cook chicken in two batches so it browns, about 6–8 minutes per batch, until cooked through. Transfer to a plate.

Step 5

Char the corn. Add corn to the skillet with a splash of broth if needed. Cook for 2–3 minutes, scraping up the browned bits.

Step 6

Make it creamy. Reduce heat to low. Return chicken and its juices to the skillet, then stir in the chipotle sauce. Warm gently for 1–2 minutes. Avoid boiling after adding the yogurt so the sauce stays smooth. Add broth a tablespoon at a time if it’s too thick.

Step 7

Build the bowls. Divide rice among four bowls and top with the chicken, sauce, and corn. Finish with your choice of toppings.