Introduction
Welcome to a delicious journey of flavors with this delightful Street Corn Chicken and Rice Bowl! Perfect for busy weeknights or leisurely weekends, this recipe offers a burst of sunshine and spice that will make your taste buds dance. Imagine tender, seasoned chicken paired with creamy corn and fluffy rice—each bite is a delightful experience that brings a touch of summer right into your kitchen. Let’s dive in!
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (15 oz) corn, drained
- 1/2 cup mayonnaise
- 1/2 cup crumbled queso fresco
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional: Hot sauce, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Start by rinsing the uncooked white rice under cold water until the water runs clear, ensuring a perfectly fluffy texture.
- In a medium saucepan, combine the rinsed rice with the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
- While your rice cooks, season the chicken thighs generously with chili powder, garlic powder, cumin, salt, and pepper, creating a mouthwatering spice blend.
- In a large skillet, heat a drizzle of oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until the chicken is golden brown and no longer pink in the center. Once cooked, remove from the skillet and let rest for a minute before slicing into tender pieces.
- In a small mixing bowl, combine the drained corn, mayonnaise, lime juice, and half of the chopped cilantro. This creamy corn mixture adds a refreshing twist to your bowl!
- To assemble your bowls, start with a generous serving of rice at the base, top it with slices of the flavorful chicken, and then add a generous scoop of the vibrant street corn mixture.
- Finish off your creation by garnishing with the remaining cilantro and crumbled queso fresco. If you’re in the mood for a kick, drizzle with your favorite hot sauce.
Notes or Tips
For an extra layer of flavor, marinate the chicken in the spice mixture for a couple of hours before cooking. Also, feel free to substitute the queso fresco with feta if you prefer a stronger cheese flavor. This dish is highly customizable—add your favorite veggies like diced bell peppers or avocado for added nutrition and taste!
Cooking Techniques
Your success with this recipe starts with proper rice cooking techniques; rinsing removes excess starch for fluffiness, and simmering on low heat ensures perfect doneness. Also, using a skillet allows for that beautiful sear on the chicken, locking in juices and flavor. Remember to let your chicken rest before slicing to retain moisture and tenderness!
FAQ
Can I use chicken breast instead of thighs?
Yes! While thighs are more succulent, boneless chicken breasts will work nicely too. Just adjust cooking time as needed.
How can I store leftovers?
Store any leftover chicken and rice separate from the street corn mixture in airtight containers in the fridge for up to 3 days.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with black beans or grilled vegetables, and use vegetable broth instead of chicken broth for a satisfying vegetarian option.
Conclusion
Now that you’ve crafted your own Street Corn Chicken and Rice Bowls, get ready to enjoy the tantalizing flavors that will surely steal the spotlight at your dining table! Each vibrant bowl offers a taste of comfort and joy, perfect for sharing—or savoring all to yourself. Enjoy your delicious creation, and happy cooking!