Chipotle Chicken Quinoa Bowl with Charred Corn and Lime Crema

Ingredients

• 1 cup quinoa
• 2 cup chicken stock
• 600 g boneless skinless chicken thighs
• 2 tsp chipotle powder
• 1 tsp smoked paprika
• 3 unit garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• 1,5 cup corn kernels
• 0,5 cup sour cream
• 2 tbsp fresh lime juice and zest
• 1 unit avocado
• 1 cup cherry tomatoes
• 1 cup black beans, drained
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Rinse 1 cup quinoa under cold water, then simmer in 2 cups chicken stock with a pinch of salt for 15 minutes until the liquid is absorbed and the grains show their curly germ; fluff with a fork and set aside.

2. 2

   Pat the chicken thighs dry, then rub with chipotle powder, smoked paprika, minced garlic, 1 tbsp olive oil, and salt until evenly coated.

3. 3

   Heat a cast-iron skillet over medium-high until a drop of water dances and evaporates instantly, about 2 minutes.

4. 4

   Sear the chicken 5-6 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C); rest 5 minutes, then slice against the grain.

5. 5

   In the same skillet, add the corn kernels in a single layer and char without stirring for 3 minutes until blackened spots appear, then toss and cook 2 more minutes.

6. 6

   Whisk sour cream with lime juice, lime zest, a pinch of salt, and 1 tbsp chopped cilantro until pourable and glossy.

7. 7

   Halve, pit, and slice the avocado; halve the cherry tomatoes.

8. 8

   Divide quinoa among 4 bowls, then arrange chicken, corn, avocado, tomatoes, and black beans in colourful sections.

9. 9

   Drizzle generously with lime crema, scatter remaining cilantro, and finish with a squeeze of fresh lime.