Ingredients
Chicken and Marinade
- 4 organic chicken thighs
- ¼ cup SideDish Chipotle Ranch Dressing (plus ⅓ cup for cooking)
- 1 tablespoon avocado oil (for marinade)
- Sea salt and ground pepper, to taste
Vegetables and Toppings
- ½ white onion, sliced
- 2-3 cups bell peppers, chopped (any color)
- ½ cup frozen fire-roasted corn
- 1 jalapeño, sliced (optional, remove seeds for less heat)
- 1 tablespoon garlic, minced (or 1 tsp garlic powder)
Cooking and Serving
- 2 tablespoons avocado oil (for sautéing)
- 2-3 servings cooked rice (white, brown, cauliflower rice, or quinoa)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs with ¼ cup chipotle ranch dressing, 1 tablespoon avocado oil, sea salt, and ground pepper. Mix well and let it sit for 15 minutes up to 1 hour to enhance flavor and tenderness.
- Sauté Vegetables: Heat 2 tablespoons avocado oil in a large skillet over high heat. Add sliced onions and chopped bell peppers with a pinch of salt, and sauté for 2-3 minutes until slightly softened.
- Sear the Chicken: Add the marinated chicken thighs to the skillet. Turn heat down to medium and sear the chicken on one side until browned, then flip to sear the other side. Reduce heat to medium-low, cover the skillet, and cook for 3-4 minutes to finish cooking through.
- Add Corn and Jalapeños: Stir in frozen fire-roasted corn, sliced jalapeño, and ⅓ cup chipotle ranch dressing, ensuring all ingredients are evenly coated. Cover again and cook for an additional 3-4 minutes to blend flavors and heat through.
- Serve: Spoon the chicken and vegetable mixture over 2-3 servings of cooked rice. Garnish with extra jalapeño slices and a sprinkle of sea salt if desired. Enjoy warm.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat or microwave in 30-second increments. For best texture, store rice separately if serving later.
Notes
- Chicken: You can substitute chicken breasts or tenders; adjust cooking time accordingly.
- Chipotle Ranch Dressing: Use any creamy chipotle-style dressing or make a homemade version by mixing mayonnaise, Greek yogurt, and chipotle peppers.
- Onion: White, yellow, or red onions all work well.
- Bell Peppers: Use any color you prefer or pre-sliced for convenience.
- Corn: Frozen, fresh, or canned (drained) corn can be used.
- Oil: Both avocado oil and olive oil are suitable options.
- Garlic: Fresh minced garlic is recommended but garlic powder works as a substitute.
- Jalapeño: Optional; removing seeds reduces heat or substitute with poblano pepper for milder flavor.
- Rice: Serve with white, brown, cauliflower rice, or quinoa depending on dietary preference.
- Prep Time: 15 minutes (plus up to 1 hour marinating)
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Southwestern
