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Sweet Corn, Chicken and Rice Skillet

Sweet Corn, Chicken and Rice Skillet

  • Updated

4 ears sweet corn, husked and halved

2 tsp. vegetable oil

4 boneless chicken thighs

1 zucchini, cut into thick slices

1/2 C. onion, chopped

1 tsp. garlic, chopped

1 pkg. (6.2 ounces) flavored rice

In a large skillet heat oil over medium-high heat. Place chicken in skillet, skin side down; cook until golden brown, 3 to 4 minutes on each side. Transfer chicken to plate. Discard all but 1 T. of the drippings.

Add zucchini, onion and garlic; cook and stir until softened, 2 to 3 minutes. Stir in rice.

Return chicken to skillet. Top with corn, overlapping if necessary. Add 2 C. water. Bring mixture to a boil; reduce heat; simmer, covered, for 10 minutes.

Remove from heat; let stand 5 minutes. Sprinkle with chopped parsley, if desired.

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