Combo Recipe

Marinate chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine 2 tbs olive oil, chili powder, ground cumin, garlic powder, smoked paprika, 0.75 tsp salt and 0.25 tsp black pepper. Add chicken and toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin drizzle of oil if pan is dry. Add chicken thighs and cook 5–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove to a cutting board and let rest 5 minutes.

Assemble tacos

Warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds. Slice or shred rested chicken. Distribute shredded cabbage across tortillas, top with chicken, a spoonful of sour cream or crema, chopped cilantro, and a squeeze of lime. Serve 2 tacos per person (total 8 tacos).

In a medium skillet over medium heat melt 2 tbs butter. Add 2 cups corn kernels and cook, stirring occasionally, until corn is lightly charred and cooked through, about 6–8 minutes. Remove from heat and stir in 2 tbs mayonnaise, 0.25 cup crumbled cotija, 2 tbs chopped cilantro, 0.5 tsp chili powder, 0.5 tsp salt and juice from 1/2 lime. Taste and adjust salt or lime. Keep warm until serving.

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3–4 minutes. Add 1 tsp minced garlic and 0.5 tsp cumin and cook 30 seconds until fragrant.

Add 1 cup long-grain rice and toast, stirring, for 1 minute. Add 2 cups vegetable broth (or water) and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Stir in 1 cup drained & rinsed black beans and 2 tbs chopped cilantro into the cooked rice. Warm through for 2 minutes on low heat if needed. Adjust seasoning and serve alongside tacos and corn.

Arrange tacos, street corn and black bean rice on a platter. Offer lime wedges and hot sauce. Sprinkle extra cotija and cilantro over the corn and tacos as desired. Serve immediately.