← All recipes

BLACKLAND RECIPE

Spicy Chili Crisp Corn and Chicken Rice Bowls

Seared chicken, charred corn, rice, and lime make a colorful bowl designed for weeknights. BLACKLAND Spicy Chili Crisp is brushed on after the chicken cooks, keeping the crisp lively and letting diners control the final heat.
Total time
35 min
Servings
4 servings
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
Jump to recipe ↓
A dark ceramic bowl of Spicy Chili Crisp Corn and Chicken Rice resting on a slate board. The bowl contains white rice topped with sliced seared chicken, charred corn kernels, fresh avocado slices, cilantro sprigs, and grilled lime wedges.

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 3/4 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon avocado oil or another neutral high-heat oil
  • 2 cups corn kernels, fresh or thawed
  • 3 cups cooked rice, warm
  • 3 tablespoons BLACKLAND Spicy Chili Crisp, divided
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 1/4 cup cilantro leaves

Instructions

  1. Season chicken with salt. Heat oil in a large skillet over medium-high and cook chicken until browned and the thickest part reaches 165°F, 5 to 7 minutes per side. Rest 5 minutes, then slice.
  2. Add corn to the same skillet and cook until browned in spots, 4 to 5 minutes.
  3. Brush sliced chicken with 1 tablespoon BLACKLAND Spicy Chili Crisp.
  4. Divide rice, corn, chicken, and avocado among bowls. Finish with remaining chili crisp, lime, and cilantro.

Serving and finishing note

For medium heat, serve the remaining chili crisp on the side.