Description: A vibrant and satisfying rice bowl featuring tender, spiced chicken, a creamy and flavorful street corn topping, and a medley of fresh, zesty garnishes. This recipe is perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
For the Chicken:
- 4 chicken thighs, boneless and skinless, about 6-8 ounces each
- 1 tablespoon fresh lime juice
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Street Corn Topping:
- 1 cup sweet corn kernels, fresh (grilled if possible), canned (drained), or frozen (thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup sour cream, divided (reserve 1/4 cup for drizzling)
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt to taste
- Freshly ground black pepper to taste
- 1 lime, cut into wedges, for serving
For the Rice and Assembly:
- 3 cups cooked rice (white, brown, or jasmine rice work well)
- Fresh cilantro, chopped, for garnish
- Optional: Tajín seasoning for an extra kick
- Optional: Extra lime wedges for serving
Preparation:
Step 1: Marinate the Chicken: In a medium-sized bowl, whisk together the lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and pepper. Add the chicken thighs to the bowl, ensuring they are evenly coated in the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours for a more intense flavor.
Step 2: Cook the Chicken: Remove the marinated chicken from the refrigerator about 10 minutes before cooking to allow it to come to room temperature slightly. This helps ensure even cooking. Heat a skillet (cast iron or non-stick work well) over medium-high heat. Add a teaspoon of oil if needed to prevent sticking, although the avocado oil from the marinade should be sufficient. Carefully place the chicken thighs in the hot skillet, making sure not to overcrowd the pan. If necessary, cook in batches.
Step 3: Sear and Cook the Chicken: Sear the chicken thighs for about 4-5 minutes per side, or until they are nicely browned and have a slight crust. Then, reduce the heat to medium and continue cooking for another 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness. The cooking time will vary depending on the thickness of the chicken thighs. Once cooked, remove the chicken from the skillet and place it on a cutting board to rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Step 4: Prepare the Street Corn Topping: While the chicken is cooking, prepare the street corn topping. In a medium-sized bowl, combine the corn kernels (grilled, canned, or thawed frozen), diced red onion, 1/4 cup sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt and pepper to taste. Squeeze in a little lime juice from one of the lime wedges for added zest. Mix well to combine all the ingredients. Taste and adjust the seasoning as needed. You can add more chili powder for extra spice, or more lime juice for a brighter flavor.
Step 5: Prepare the Rice: If your rice is already cooked and cold, reheat it gently before assembling the bowls. You can microwave it for a minute or two, or reheat it in a saucepan over low heat with a splash of water to prevent it from drying out. Ensure the rice is warm and fluffy before serving.
Step 6: Slice the Chicken: After the chicken has rested for at least 5 minutes, use a sharp knife to slice it into thin strips or bite-sized pieces.
Step 7: Assemble the Rice Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the sliced chicken and a generous portion of the street corn topping.
Step 8: Garnish and Serve: Garnish each bowl with additional crumbled Cotija cheese and chopped fresh cilantro. Drizzle the reserved sour cream over the top for extra creaminess. Serve immediately with lime wedges on the side for squeezing over the bowl. For an extra kick, sprinkle a pinch of Tajín seasoning over the top.
Why You Will Love This Recipe:
This Zesty Chicken and Street Corn Rice Bowl is a delightful explosion of flavors and textures. The chicken is tender and flavorful, thanks to the simple yet effective marinade. The street corn topping is creamy, tangy, and slightly spicy, perfectly complementing the savory chicken and fluffy rice. The fresh cilantro and lime wedges add a burst of freshness that ties everything together. This recipe is also incredibly versatile. You can easily adjust the spice level to your liking, swap out the chicken thighs for chicken breasts, or use different types of rice. It’s a crowd-pleasing meal that’s sure to become a family favorite. Moreover, the combination of lean protein, whole grains, and fresh vegetables makes this a relatively healthy and satisfying meal. It’s a perfect balance of comfort food and nutritious ingredients.
Serving Suggestions:
- Serve the rice bowls warm and fresh.
- Offer additional lime wedges for squeezing over the bowl.
- Provide a small bowl of Tajín seasoning for those who like extra spice.
- Serve with a side of black beans or a simple green salad.
- Add some diced avocado for extra creaminess and healthy fats.
- Make it a complete meal by serving with a side of tortilla chips and salsa.
- Consider adding a dollop of guacamole for added richness and flavor.
Tips:
- For the best flavor, use fresh ingredients whenever possible.
- Don’t overcook the chicken, or it will become dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- If grilling the corn, soak the corn in water for at least 30 minutes before grilling to prevent it from drying out.
- Adjust the amount of chili powder to your preference.
- For a spicier kick, add a pinch of cayenne pepper to the marinade or the street corn topping.
- Prepare the components ahead of time for a quick weeknight meal. The chicken can be marinated in the morning and cooked in the evening. The street corn topping can also be made in advance and stored in the refrigerator.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Use leftover rotisserie chicken to speed up the cooking time.
- To make this recipe vegetarian, substitute the chicken with black beans or grilled tofu.
- Customize the toppings to your liking. Some other options include shredded lettuce, diced tomatoes, pickled onions, or a drizzle of hot sauce.
Prep Time: 20 minutes (including marinating time)
Cook Time: 20 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 600-700
- Protein: 40-50g
- Sodium: 600-800mg (depending on the amount of salt used)
Conclusion:
This Zesty Chicken and Street Corn Rice Bowl is a vibrant and flavorful dish that is sure to impress. With its combination of tender chicken, creamy street corn, and fresh toppings, it’s a complete and satisfying meal that’s perfect for any occasion. It is customizable, quick to make, and a crowd pleaser. So, gather your ingredients, follow the steps, and enjoy this delicious and easy-to-make rice bowl!
Questions and Answers about this recipe:
- Can I use chicken breast instead of chicken thighs?
- Yes, you can definitely use chicken breasts. However, keep in mind that chicken breasts tend to be leaner and can dry out more easily than chicken thighs. To prevent this, make sure not to overcook them. Cook them until they reach an internal temperature of 165°F (74°C), and let them rest for a few minutes before slicing. You might also want to consider pounding the chicken breasts to an even thickness to ensure even cooking.
- What if I don’t have Cotija cheese? What can I substitute?
- If you don’t have Cotija cheese, you can substitute it with other crumbly cheeses such as feta cheese or queso fresco. Feta cheese has a slightly saltier and tangier flavor than Cotija, while queso fresco is milder and creamier. Both will work well in this recipe, just adjust the amount to your liking.
- Can I make this recipe ahead of time?
- Yes, you can definitely make parts of this recipe ahead of time. You can marinate the chicken in the morning and cook it in the evening. You can also prepare the street corn topping in advance and store it in the refrigerator. When you’re ready to assemble the bowls, simply reheat the chicken and rice, and then layer everything together. This makes it a great option for a quick and easy weeknight meal.
- How can I make this recipe spicier?
- There are several ways to make this recipe spicier. You can add a pinch of cayenne pepper to the chicken marinade, or increase the amount of chili powder in the street corn topping. You can also add a few dashes of your favorite hot sauce to the street corn topping or drizzle it over the finished bowls. Another option is to use a spicier type of chili powder, such as chipotle chili powder or ancho chili powder.
- Can I grill the chicken instead of cooking it in a skillet?
- Absolutely! Grilling the chicken adds a smoky flavor that complements the other ingredients in this recipe. To grill the chicken, preheat your grill to medium-high heat. Grill the marinated chicken thighs for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Let them rest for a few minutes before slicing and adding them to the rice bowls. Make sure to brush the grill grates with oil to prevent the chicken from sticking.
