Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups (300g) long-grain white rice, uncooked
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) chunky salsa
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120g) plain Greek yogurt
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: Let it fully reach temperature so the rice starts cooking immediately.
  2. In a large mixing bowl, combine the uncooked rice, chicken broth, salsa, black beans, corn, and all dry spices. Stir until the rice is fully saturated.
  3. Fold in the chicken thigh pieces. Mix until the chicken is evenly coated in the spice mixture and salsa.
  4. Pour the mixture into a lightly greased 9x13 inch baking dish and spread it evenly. Note: Use a spatula to flatten the top so it bakes uniformly.
  5. Cover the dish tightly with aluminum foil. Bake for 35 minutes. Listen for the slight hiss of steam when you eventually open it.
  6. Remove the foil. Stir in the Greek yogurt and lime juice. The mixture should look creamy and fragrant as the yogurt melts into the hot rice.
  7. Sprinkle the shredded cheddar cheese evenly across the top.
  8. Return to the oven uncovered for 10–15 minutes, until the cheese is bubbling and edges are golden brown.
  9. Use a meat thermometer to check that the internal temperature of the chicken pieces has reached 165°F (74°C), per [USDA guidelines](https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures).
  10. Garnish with fresh cilantro and let it rest for 5 minutes before serving.