3/4 cup fresh yellow corn kernels (about 2 small ears)
1 tablespoon lower-sodium soy sauce
1/4 cup chopped fresh basil
How to Make It
To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.
Preheat oven to 375°.
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; sauté 3 minutes. Turn chicken over; place skillet in oven. Bake at 375° for 10 minutes or until chicken is done. Let chicken stand 5 minutes.
To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; sauté for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; sauté for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.
The chicken was very good, tender and almost like barbequed. I used a cast iron skillet. But the rice was way undercooked and crunchy. The package said to cook it for 35-40 minutes so I think it needed to be cooked to 25-30 minutes, not 15. Definitely need more rice for 4 people. I used 2 small ears of corn, and I think I must have gotten 2 full cups not 3/4, so I went with that. And it still only served 3 people.
Delicious. Substituted white wine for the mirin and added a small amount of sugar. Used chicken breast halves instead of skinless chicken thighs. Baked chicken for about 15 minutes. Will definitely make more rice next time, too. Can't wait to eat the leftovers.