One-pan Chicken Enchilada Rice

For the corn

1. Place the husked corn in a zip-top bag and microwave for 5 minutes.

2. Grill the corn over high heat until charred all over, turning as needed, about 7–10 minutes.

3. Cut the charred corn kernels off the cob and set aside.

For the chicken

4. Season the cut chicken thighs with salt and pepper.

5. Heat neutral oil in a large cast-iron pan or skillet until smoking hot.

6. Sear the chicken in a single layer until nicely browned on both sides, about 5 minutes, then remove to a plate.

   Do not worry about cooking the chicken through at this stage; it will finish cooking with the rice.

For the rice & assembly

7. Add a little more oil to the same pan over medium heat and add the diced yellow onion.

8. Cook the onion until softened, 3–4 minutes.

9. Add the minced garlic, chili powder, and cumin, stirring and toasting for about 30 seconds.

10. Stir in the raw rice and toast with the onion and spices for about 1 minute.

11. Add the diced green chiles, salsa verde, chicken broth, and the charred corn kernels, stirring to combine and scraping up any browned bits from the bottom of the pan.

12. Return the seared chicken and any accumulated juices to the pan and stir everything together.

13. Bring to a gentle simmer, cover with a lid, and cook until the rice is tender and the chicken is fully cooked through, 18–19 minutes.

    Then 18 min of waiting

14. Uncover, scatter shredded pepper jack cheese evenly over the top, cover with the lid again, and leave off the heat until melted, 3–4 minutes.

For serving

15. Spoon into bowls and top with sour cream, pickled jalapeños, a squeeze of fresh lime juice, and chopped cilantro.