Go Back
+ servings
Elote Chicken & Rice

Elote Chicken & Rice

Turn the delicious Mexican street food treat Elotes into a whole meal with chicken and rice!
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


  • 3 tbsp Avocado Oil
  • 8 Chicken Thighs boneless, skinless
  • 1 tbsp Tajin
  • 2 Whole Jalapenos one minced, one sliced - divided
  • ½ Small Yellow Onion minced
  • 3 cups Long Grain Rice
  • 2 15oz cans Sweet Corn
  • 1 cup Cilantro chopped
  • 8 oz Queso Fresco crumbled
  • 2 cups Mexican Blend Cheeses shredded
  • 1 qt Chicken Broth


  • Add oil to large saute pan over medium-high heat. Sprinkle both sides of chicken with Tajin. Once oil is hot, add chicken. Cook on each side for 5 minutes. Remove from pan.
  • Add rice, onion, and minced jalapenos to pan. Saute for 5 minutes. Reduce heat to medium.
  • Add corn (with juices), half of cilantro, half of queso fresco, half of mexican blended cheese, and chicken broth. Stir to combine. Cover pan with lid and cook for 30 minutes.
  • Remove from heat. Remove lid and sprinkle with remaining cheese and slices of jalapenos. Recover with lid and let sit for 5 minutes.
  • Serve 1-2 pieces of chicken with a portion of corn and rice mixtures. Sprinkle with remaining cilantro.
Keyword Chicken, chicken and rice, cilantro, corn, jalapeno, one pot, queso fresco, rice
Tried this recipe?Let us know how it was!