- 2 tablespoons olive oil, divided
- 2 pounds chicken thighs (boneless/skinless), cubed
- 1 tablespoon salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 whole zucchini, cut in half lengthwise then into half-moon slices
- 1/2 sweet onion, diced
- 1 1/2 cups jasmine (or basmati) rice
- 1/2 cup bulgur
- 4 cups chicken bone broth
- 1 can creamed corn
- 8 ounces enchilada sauce
- 8 ounces sharp cheddar, shredded
- 1 jalapeno, sliced
- Avocado, sliced for serving
Cotija Sprout Slaw
- 2 cups brussel sprouts, shaved
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup cotija cheese
- Preheat a large cast-iron skillet or oven-safe skillet** over medium heat. Add 1 tablespoon of olive oil to the pan to heat.
- Toss the chicken cubes with salt, pepper, smoked paprika, and garlic powder. Working in batches cooking the chicken for 3-5 minutes on each side. Move the first batch to a bowl or plate and cook the remaining raw chicken. Remove all the chicken from the pan and set it aside. (The chicken is just going to be browned on each side, it does not need to be fully cooked as it will continue to cook in the oven.)
- Add the remaining tablespoon of olive oil into the pan. Add the sliced zucchini, cook for 3 minutes until lightly browned. Add the onion and cook for an additional 2 minutes.
- Add the dry rice, bulgur, and chicken broth. Bring the pot to a boil, reduce the heat, and cover. Cook covered for 20 minutes.
- While the rice is cooking, preheat the oven to 425°F.
- When the rice is cooked, add the chicken to the skillet along with the creamed corn and enchilada sauce. Toss to combine and smooth the top.
- Add the cheese to the top of the mixture with slices of jalapeños.
- Bake for 25 minutes.
- While the bake is in the oven, prepare the Brussel sprout slaw. Toss the shredded Brussel sprouts with olive oil, lemon juice, and cotija cheese.
- Remove from the oven, cool for 10 minutes before serving (it's LAVA hot!).
- Serve topped with Cotija Sprout Slaw and slices of avocado.
**Use something with a lid in order to properly cook the rice before placing the whole pan in the oven. Ideally, a 12"+ skillet.