Dinner, Lunch

Adobo Spiced Chicken Thighs with Spanish Rice & Corn on the Cob

  • Prep 10 mins
  • Total 50 mins
  • Medium
  • Serves 4

This Adobo Spiced Chicken Thighs with Spanish Rice and Corn on the Cob is a delicious and flavorful meal to share with your dinner guests!

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Step-by-step instruction without your screen going to sleep


  • 1 box (14 ounces) Spanish-style rice plus ingredients called for in rice box directions
  • 1 cup frozen vegetable medley


  • 4 fresh ears of corn


  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon sweet paprika
  • Kosher salt, as desired
  • Ground pepper, as desired
  • 4 bone-in-skin-on chicken thighs
  • 2 tablespoons canola oil


  • Aluminum Foil
  • Deluxe Reversible Rack (Both Layers)
  • Small Bowl
  • Step 1

    Place all Level 1 ingredients in the pot and stir until evenly combined.

  • Step 2

    Place the bottom layer of the Deluxe Reversible Rack  in the lower position, then cover it with aluminum foil. Place the rack in the pot. Place the corn on top of the foil.

  • Step 3

    Prepare the chicken seasoning by placing all the spices in a small bowl and stirring until fully combined.

  • Step 4

    Evenly coat the chicken thighs with oil, then generously cover both sides with the prepared seasoning.

  • Step 5

    Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer. Close the lid and move slider to STEAMCRISP.

  • Step 6

    Select STEAM & CRISP, set temperature to 375 ° F, and set time to 25 minutes. Press START/STOP to begin cooking(PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

  • Step 7

    When cooking is complete, remove the rack layer with the chicken, then the rack layer with the corn.

  • Step 8

    Stir the rice and serve warm with chicken thighs and corn on the cob.