Cuisine: Latin · Dish Type: Main Dish · Prep: 15 min · Cook: 20 min · Servings: 6 · Rating: ⭐⭐⭐⭐⭐
Ingredients
For the chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Latin spice mix:
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
For the rice:
- 2 cups basmati rice, rinsed until water runs clear
- 2 cups frozen corn
- 2½ cups chicken stock
- 1 bay leaf
- Juice of 1 lime
For serving:
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado (skip for Sam — allergic)
- Sour cream or Mexican crema
- Hot sauce (optional)
Instructions
- Prep the spice mix: combine cumin, smoked paprika, garlic powder, onion powder, oregano, chili powder, and cayenne in a small bowl. Set aside.
- Sear the chicken: set Instant Pot to "Sauté" mode. Add oil. Season chicken pieces with salt, pepper, and half the spice mix. Working in batches, brown chicken on all sides, about 2-3 minutes per side. Transfer to a plate.
- Build the base: with the Instant Pot still on "Sauté," add the remaining spice mix and stir for 10-15 seconds to bloom the spices (don't let them scorch). Turn off Sauté.
- Add rice and liquid: add rinsed basmati rice and stir to coat with the spices. Pour in chicken stock and add frozen corn. Stir well, scraping up any browned bits from the bottom. Add bay leaf. Nestle the browned chicken pieces into the rice mixture (do not stir).
- Pressure cook: lock the lid, set valve to "Sealing," and cook on High Pressure for 8 minutes. When done, let pressure naturally release for 10 minutes, then quick release remaining pressure.
- Finish: remove and discard bay leaf. Squeeze lime juice over everything. Gently fluff the rice with a fork, folding in the chicken.
- Serve: serve in bowls. Top with lime wedges, sour cream, and hot sauce. (Skip avocado for Sam.)
Tips
- Kids approved: mild Latin spices with sweet corn. Omit cayenne for very young kids.
- Protein power: each serving delivers 35-40g protein (depending on portion size).
- Freezer strategy: this freezes beautifully. Portion into 2-cup containers and freeze for up to 3 months. Reheat in microwave for 4-5 minutes, stirring halfway.
- Basmati rice key: rinse the rice thoroughly until water runs clear. This removes excess starch and prevents the rice from getting gummy in the Instant Pot.
- Natural release is critical: don't skip the 10-minute natural release. If you quick release immediately, the rice will be undercooked and the liquid may sputter out of the valve.
- Don't stir after adding chicken: when you nestle the chicken into the rice, don't stir. This prevents the rice from getting mushy and ensures even cooking.
- Corn timing: frozen corn goes in with the rice. No need to thaw.
- Only veggie = corn: this version intentionally skips onion, garlic, peppers, and tomatoes so corn is the only vegetable in the pot.
- Make it spicier: add diced jalapeño with the onions, or stir in a spoonful of chipotle in adobo with the tomato paste.
- Batch cooking: double this recipe if you have an 8-quart Instant Pot. Freeze half for quick weeknight dinners.
- Storage: refrigerate for up to 4 days or freeze for up to 3 months.
- Avocado warning: skip avocado for Sam (allergy). Safe for Jeanne and the kids.
- Variation — add black beans: stir in 1 can of drained black beans with the corn for extra fiber and protein.