Description
A delicious street corn chicken rice bowl that combines smoky, zesty, and creamy flavors, perfect for gluten-free diets.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup (240 ml) cooked jasmine rice
- 1 cup (165 g) sweet corn kernels, grilled if possible (frozen acceptable)
- ¼ cup (40 g) thinly sliced red onion (optional)
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- ½ cup (50 g) crumbled Cotija cheese, plus extra for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1 tbsp (15 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) avocado oil
- 2 tsp (2 × 1 tsp) chili powder, divided
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) garlic powder or 2 minced garlic cloves (optional)
- ½ tsp (2.5 ml) salt, plus additional to taste
- ¼ tsp (1.25 ml) black pepper, plus additional to taste
Instructions
- Step 1: In a bowl, mix 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, ½ tsp cumin powder, ½ tsp garlic powder (or 2 minced garlic cloves), ½ tsp salt, and ¼ tsp black pepper. Add the 4 chicken thighs and turn to coat them evenly. Marinate in the refrigerator for at least 15 to 30 minutes to allow the flavors to infuse and keep the chicken juicy.
- Step 2: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the pan and cook for 8 to 10 minutes per side until they turn golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and let it rest for a few minutes, then slice into chunks or strips as desired.
- Step 3: In a mixing bowl, combine 1 cup grilled (or frozen) corn kernels, ¼ cup thinly sliced red onion (if using), 1 cup sour cream, 2 tbsp mayonnaise, ½ cup crumbled Cotija cheese, and 1 tsp chili powder. Add salt, pepper, and a squeeze of lime juice to taste. Stir well to combine all flavors evenly.
- Step 4: If using cold or leftover jasmine rice, add a splash of water, then reheat in a microwave or on a pan over low heat. Stir occasionally while warming until the rice is hot and fluffy. For best texture, fluff the rice as you reheat to prevent clumping or sogginess.
- Step 5: Divide 3 cups of cooked jasmine rice evenly between 4 bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, some extra Cotija cheese, and fresh cilantro leaves. Place a lime wedge on the side for optional added acidity.
- Step 6: Serve the bowls immediately while warm. Offer an additional squeeze of fresh lime juice on top for a fresh, zesty finish right before eating.
Notes
- Room Temperature: Store the assembled bowl in an airtight container at room temperature up to 1 day. Consume promptly for safety and freshness.
- Refrigeration: Keep components or assembled bowls in airtight containers in the refrigerator for up to 4 days. Reheat gently to maintain texture and flavor.
- Freezing: Wrap tightly in plastic wrap and place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the chicken has not marinated long enough, extend marinating to 30 minutes for better flavor absorption.
- Always check the internal temperature of cooked chicken; it should reach 165°F (74°C) to ensure it is safe and tender.
- If the street corn topping tastes flat, add another tablespoon of lime juice and a pinch of salt to brighten the flavor before serving.
- When reheating leftover rice, add 1 to 2 tablespoons of water and cover for 2 to 3 minutes to steam it back to fluffy consistency.
- For more texture and nutrition, serve this dish alongside black beans or tortilla chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg