Sweet Corn Broth Bowls
Sweet Corn Broth Bowls have fluffy rice, beautifully charred chicken, buttery sautéed corn & an ultra-creamy sweet corn broth.
Servings: 4 servings
Equipment
- Sheet pan (15" x 10") plus foil
Ingredients
For the Bowls
- 1 cup basmati rice
- 1 pound boneless skinless chicken thighs about 3-4 thighs, see note 1
- 1 tablespoon plus 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon each: ground cumin garlic powder, paprika
- Salt and pepper (I add 1 tsp salt; 3/4 tsp pepper)
- 1 large lime cut into wedges for serving
- Chopped fresh cilantro for serving
- Sliced green onions for serving
Corn Broth
- 6 tablespoons unsalted butter divided
- 1/2 large sweet onion very finely diced (about 1/2 cup)
- 1 small can (8.25 ounces) creamed corn about 1 cup
- 1 tablespoon minced garlic 4 cloves
- 1-1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 1-1/4 cups whole milk
- 1 (10-ounce) package frozen corn about 2 cups
Instructions
- Chicken: Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt & pepper. Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture. Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes. Switch to high broil and cook for 7–10 minutes, or until the tops are deeply browned, charred, and caramelized (watch closely). Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Dice for the bowls.
- Rice: Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.
- Start Corn Broth: Melt 2 tbsp butter in a large skillet over medium heat. Once foaming, add onion. Cook for 4–6 minutes, stirring often, until very soft. Stir in creamed corn, 1 tsp salt, 1/4 tsp pepper, & 1/2 tsp garlic powder. Cook for 2–3 minutes. Add garlic & cook for 30 seconds. Pour in chicken broth & whisk well. Let cool slightly, then carefully transfer to a high-powered blender. Blend for 60–90 seconds or until completely smooth.
- Sauté Corn: In the same skillet, melt another 2 tbsp butter over medium heat. Add frozen corn & a pinch of salt. Sauté until the corn is hot and tender and the butter begins to brown. You’re not looking to char the corn here. Reduce heat to low to keep warm.
- Finish Corn Broth: In a separate medium pot, melt 2 tbsp butter over medium heat. Sprinkle flour over the butter & whisk constantly for 1–2 minutes. Gradually pour in milk, whisking constantly until smooth & slightly thickened. Slowly whisk the blended corn mixture into the cream sauce. Heat until smooth & warmed through. Taste & add more salt if needed.
- Assemble: Divide rice (see note 2) & diced chicken among bowls. Ladle creamy corn broth over top, add sautéed corn & finish with plenty of cilantro, green onions & a squeeze of fresh lime. Enjoy!
Notes
Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 1 pound as you can. I typically use 3 thighs (sometimes 4). If yours are larger, the bake time may need to be slightly longer. Chicken should reach 165°F in the thickest part.
Note 2: Optional rice shaping: Lightly coat small bowls or ramekins with cooking spray and firmly pack in the cooked rice. Place a piece of plastic wrap over the rice and gently press it down to compact it. Remove the plastic wrap, then carefully invert each mound of rice into a serving bowl.
Storage: Store leftovers in airtight containers in the fridge for 3 to 4 days. I like to keep the rice, chicken, and broth separate so everything reheats better. I also don’t love microwaving the chicken, so I warm the rice and broth to very hot, then pour them over the cold chicken to warm it through.