One-Pan Chicken and Rice with Poblano Peppers

Steps

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1. 1
   Mix salt, cumin, paprika, and black pepper together to make a spice blend, then rub it all over both sides of the chicken, patting it in.
   ▶ ≈0:20
2. 2
   Heat a little oil in a pan over medium-high heat, then sear the chicken about 2-3 minutes per side until browned (it won't be fully cooked yet). Remove and set aside.
   ▶ ≈0:54
3. 3
   Reduce heat to medium, melt the butter in the same pan, and sauté the onion for a couple of minutes until softened.
   ▶ ≈1:21
4. 4
   Add the rice and stir-fry for a few minutes to coat the grains in the fat.
   ▶ ≈1:36
5. 5
   Stir in the minced garlic and cook about 30 seconds until fragrant.
   ▶ ≈1:48
6. 6
   Add the corn and roasted poblano strips, stir to combine, and season with chicken bouillon or salt.
   ▶ ≈2:03
7. 7
   Pour in the chicken broth or water, stirring and scraping up any browned bits from the bottom of the pan.
   ▶ ≈2:09
8. 8
   Stir in the media crema and bring the mixture to a simmer.
   ▶ ≈2:23
9. 9
   Once the rice starts to simmer, return the seared chicken to the pan, reduce heat to low, cover, and cook about 30 minutes or until all the liquid is absorbed.
   ▶ ≈2:36
10. 10
    Once the liquid has evaporated, turn off the heat and let it rest for about 10 minutes before serving, optionally with tortilla chips.
    ▶ ≈2:49