Street Corn Chicken Rice Bowl

• jumlah masa: 2 hours 11 minutes

Bahan-bahan

For the Chicken:

4 chicken thighs, boneless and skinless

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin powder

1/2 tsp garlic powder or 2 minced garlic cloves

1/2 tsp salt

1/4 tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels, grilled if possible (or frozen)

1/4 cup thinly sliced red onion

1 cup sour cream (save half for drizzling)

2 tbsp mayonnaise

1/2 cup Cotija cheese, crumbled (plus extra for garnish)

1 tsp chili powder

Salt and pepper to taste

1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice

Fresh cilantro for garnish

Arahan

Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.

Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.

Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.

Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.

Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.

Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.

Serve warm with an optional squeeze of lime.

Nutrition:

Calories: 512 kcal

Carbohydrates: 43.5 g

Protein: 22.6 g

Fat: 28.2 g

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 4 people