# Corn & Jalapeño Chicken Brothy Rice

A comforting, warming bowl featuring a creamy blended corn broth, chicken meatballs, and fresh jalapeño heat served over rice.

- Category: Dinner
- Language: en

## Ingredients

- 500 g ground chicken
- 1 tsp white pepper
- 1 bunch spring onion, finely chopped
- 2 whole corn on the cob
- 500 ml chicken stock
- 1 whole jalapeño, thinly sliced
- 2 portions steamed white rice

## Instructions

1. Combine ground chicken, white pepper, and most of the chopped green parts of the spring onion in a bowl, mixing by hand.
2. Cut the corn kernels off the cobs and chop the spring onion white parts into segments.
3. In a pot, combine the corn kernels, the bare corn cobs, spring onion segments, and chicken stock.
4. Simmer the mixture then use an immersion blender to process the corn and stock into a smooth, yellow broth.
5. Remove the corn cobs and shape the chicken mixture into small meatballs, dropping them directly into the simmering broth.
6. Add a few rounds of corn cob back into the broth while the meatballs cook.
7. Assemble the dish by placing a portion of rice in a bowl, ladling over the broth and meatballs, and garnishing with sliced jalapeño and remaining spring onion greens.

## Equipment

- bowl
- knife
- cutting board
- pot
- immersion blender
- ladle

## Source

- Original video: https://www.facebook.com/share/r/18bpTWtnUZ/?mibextid=wwXIfr
- Creator: Mob
- Recipe page: https://www.cliprecipe.com/recipe/cdf3e86a-6b5f-4f30-8b97-bceba59564ef
- Extracted: 2026-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt