Description
A vibrant and healthy meal combining chicken, rice, and fresh veggies, capturing the essence of Mexican street food.
Ingredients
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic (Minced)
- 1 Lime (Juice only)
- Salt & pepper (To taste)
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro (Chopped)
- 1 Lime (Zest and juice)
- 3 ears Fresh corn (Or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese (Crumbled)
- 0.5 teaspoon Chili powder
- Fresh cilantro (For garnish)
- 0.5 cup Mexican crema or sour cream
- 1 Lime (Juice only)
- Salt (Pinch)
Instructions
- In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
- Cook jasmine rice using chicken broth for extra flavor.
- Once cooked, fluff the rice and stir in cilantro and lime zest/juice.
- Grill fresh corn until it’s charred, then cut the kernels from the cob. If using frozen corn, just heat it up.
- Toss corn with mayonnaise and half the chili powder for added flavor.
- Grill or sear the marinated chicken until it’s golden and cooked through. Let it rest for 5 minutes, then slice.
- Make the crema by mixing lime juice, a pinch of salt, and sour cream in a bowl.
- Assemble the bowls by layering rice, chicken, corn, cotija cheese, crema, cilantro, and lime on top.
Notes
Serve warm with extra lime wedges. Store leftovers in an airtight container for up to 3 days.