Mexican Chicken Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless and skinless chicken thighs
02 -
1 tablespoon fresh lime juice
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
½ teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ For the Street Corn Topping
08 -
1 cup grilled sweet corn kernels (frozen works too)
09 -
¼ cup thinly sliced red onion
10 -
½ cup sour cream
11 -
2 tablespoons mayonnaise
12 -
½ cup crumbled Cotija cheese, plus extra for garnish
13 -
1 teaspoon chili powder
14 -
Salt and pepper to taste
15 -
1 lime, cut into wedges
→ For the Rice and Assembly
16 -
3 cups cooked rice
17 -
Fresh cilantro for garnish
# Instructions:
01 -
Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs thoroughly and let them marinate in the fridge for 15-30 minutes to soak up all those flavors.
02 -
Get your skillet nice and hot over medium-high heat. Cook those marinated thighs for about 8-10 minutes on each side until they're perfectly done. Let them rest briefly before slicing them up.
03 -
In a bowl, combine your grilled corn, sliced red onion, sour cream, mayo, crumbled Cotija cheese, and chili powder. Season with salt and pepper, then brighten it up with a squeeze of lime juice until it tastes just right.
04 -
Warm up your cooked rice with a splash of water until it's nice and fluffy.
05 -
Start with a bed of warm rice, top with your sliced chicken, generous spoonfuls of the street corn mixture, an extra sprinkle of Cotija cheese, and fresh cilantro. Add a lime wedge to each bowl for that final touch.
# Notes:
01 -
Char your corn in a hot skillet or on the grill for extra smoky flavor
02 -
Fresh lime juice makes all the difference in both the marinade and topping
03 -
Add a splash of water when reheating rice to keep it perfectly fluffy
04 -
Feel free to spice it up with jalapeños or cayenne for extra heat