ADOBO DIRTY RICE WITH MEXICAN STREET CORN
This recipe is a one pan wonder! Don’t stress too much about the quantities of anything other than the rice or stock. Like more veg, go for it! Chorizo lover? Knock yourself out. There’s scope here too to turn this dish into something more elaborate if you want to dress it up with more garnishes and flavours. See our suggested optional ingredients below.
600g chicken thigh, diced into chunky pieces
2 chorizo diced
1 brown onion diced
1 green capsicum diced
1 red capsicum diced
1 cup corn kernels (fresh or frozen)
1 ½ cups medium grain white rice, rinsed well
1 ½ cups chicken stock
2-3 tbs tomato paste
3-4 tbs Jackalope Adobo Rub
lime wedges & fresh coriander to garnish
optional – drizzle with left over Mexicana crema (used in the corn dish), avocado wedges and or pico de gallo.
CORN Jackalope Adobo Rub
4 corn cobs, husks on
150ml sour cream 150ml pouring cream
Salt or Jackalope The Rub for seasoning
Cojita cheese (substitute Grana Pada, Pecorino Romano, Ricotta Salata or Parmigiano Reggiano)
Heat olive oil in a large frying pan on medium heat. Cook chorizo, both sides until caramelised, then remove with a slotted spoon, you want to retain the yummy chorizo oil in the pan. Turn up the heat. Cook chicken thighs in the chorizo oil until you have a nice colour and it’s fully sealed. Remove and set aside in a bowl.
Return heat to medium, add some more olive oil and then fry off your onion, capsicum and corn kernels until the onion is translucent. Add Adobo and stir for a couple of minutes to get the spices toasted and aromatic.
Add rice to the pan. Fry for 2-3 minutes or until the rice is a little translucent. Stir through the tomato paste.
Add the chicken and chorizo (minus the taste test of chorizo that you’ve had!) back to the pan with the chicken stock. Gently stir it all together. Reduce heat to low and loosely cover your pan with foil. Simmer for approximately 15 minutes or until the rice is cooked and isn’t too wet. Ideally you want the rice to have soaked up all the tasty liquid.
While the rice is simmering away, fire up the BBQ so it’s ready to grill the corn.
The rice is simmering, the BBQ is heating up, now… we make the Mexicana crema. Mix together the sour cream & pouring cream. Add lime juice until it has a fairly thin consistency and season with salt (or use our Jackalope Dill Pickle Dust here if you have it) to taste. You only need a little of this sauce for the corn but I also like to drizzle the Adobo rice with it as well.
Once your rice is ready, remove from the heat and let the rice sit for 5 minutes.
While it’s resting we get grilling. I like to leave the husks on the corn cobs initially to steam them, cooking for 10 minutes or so, turning every few minutes. Remove husks and return to the grill to get a nice caramelisation all over. When done, remove from BBQ and using a basting brush, coat each corn cob all over with the Mexican crema, then sprinkle with the Jackalope Adobo Rub. Season with a little salt and then using a microplane or fine grater, freshly grate over your cojita or any of the substitute cheeses mentioned in the ingredients. You can serve these on the rice if you’d like or as a side.
Serve up the rice in the pan you cooked it in or transfer to something fancy if you can be bothered. Garnish with the lime wedges and coriander and any of the other optional extras that take your fancy. I like to add my favourite hot sauce here as well for some extra kick!