Sweet Corn Broth Bowls (restored)

Instructions

1. Prepare Chicken

2. 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.

3. Prepare Rice

4. 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.

5. Start Corn Broth: Melt 2 tablespoons 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 teaspoon salt, 1/4 teaspoon pepper, & 1/2 teaspoon 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.

6. Sauté Corn: In the same skillet, melt another 2 tablespoons 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.

7. Finish Broth

8. Finish Corn Broth: In a separate medium pot, melt 2 tablespoons 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.

9. 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!