Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

from whiskedrecipe.com
40 min

Ingredients

  • 1 poundboneless, skinless chicken breasts or thighs, diced
  • 2 tablespoonsolive oil
  • 1 teaspoonchili powder
  • 1 teaspoonsmoked paprika
  • ½ teaspooncumin
  • ½ teaspoongarlic powder
  • ¼ teaspoononion powder
  • ¼ teaspoonsalt
  • ¼ teaspoonblack pepper
  • 2 cupscorn kernels (fresh, frozen, or canned)
  • ¼ cupmayonnaise
  • ¼ cupsour cream or greek yogurt
  • ½ cupcrumbled cotija or feta cheese
  • 1 teaspoonchili powder
  • 1juice of
  • 2 tablespoonsfresh cilantro, chopped
  • 2 cupscooked white or brown rice
  • 1 tablespoonbutter or olive oil
  • 1juice of
  • ¼ cupfresh cilantro, chopped
  • diced avocado
  • sliced jalapeños
  • extra lime wedges
  • hot sauce

Directions

  1. 1

    In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the diced chicken and toss to coat evenly. Cover and marinate in the refrigerator for 15–30 minutes.

  2. 2

    In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and let cool.

  3. 3

    Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove from heat and let rest for 5 minutes.

  4. 4

    In a large bowl, toss the cooked rice with butter, lime juice, and cilantro until well combined. Adjust seasoning with salt if needed.

  5. 5

    Divide the cilantro-lime rice among four bowls. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.