Ancho-Rubbed Chicken Thighs with Cilantro-Lime Rice and Charred Corn Salad

Preheat your oven to 400°F (200°C). Prepare the vegetables: finely mince 4 cloves of garlic; finely dice 0.5 red onion; seed and dice 1 red bell pepper; seed and mince 1 jalapeño; wash and chop 1 bunch of cilantro to yield about 0.5 cup; shuck 2 ears of corn and carefully cut the kernels off the cob.

Zest 2 limes into a small bowl, then juice them into a separate container. You should have about 4 tbsp of lime juice.

In a small bowl, create the dry rub by mixing 2 tbsp ancho chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Pat 4 chicken thighs dry with paper towels and coat them thoroughly on all sides with the rub, pressing it into the skin.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 6-8 minutes without moving them to develop a deep crust and render the fat. This creates the 'fond' (browned bits) in the pan. Flip the chicken.

In a small bowl, whisk 1 tbsp honey with 1 tbsp of the lime juice. Brush this glaze onto the skin side of the chicken. Transfer the skillet to the oven and roast for 12-15 minutes until the internal temperature reaches 165°F (74°C).

While the chicken roasts, start the rice. In a medium pot, heat 1 tbsp olive oil over medium heat. Add half of the minced garlic and sauté for 1 minute. Add 1.5 cups uncooked white rice and stir for 2 minutes to toast the grains until they smell nutty.

Pour 2.25 cups chicken stock into the rice pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Once the chicken is done, remove it from the skillet and let it rest on a plate. Place the same skillet back on the stovetop over medium-high heat (do not clean it; the chicken fat and fond add flavor). Add the corn kernels and sear for 4-5 minutes, stirring occasionally, until they are charred and golden.

In a medium bowl, combine the charred corn, diced red onion, diced red bell pepper, minced jalapeño, 2 tbsp of the lime juice, and half of the chopped cilantro. Season with salt and pepper to taste.

Fluff the rested rice with a fork. Stir in 1 tbsp unsalted butter, the lime zest, the remaining 1 tbsp lime juice, and the remaining chopped cilantro.

Serve each plate with a generous portion of cilantro-lime rice, one ancho-rubbed chicken thigh, and a side of the charred corn salad.