Description
Learn how to make a delicious Street Corn Chicken Rice Bowl with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 4 chicken thighs (about 680g) boneless and skinless
- 1 tbsp (15ml) lime juice
- 1 tbsp (15ml) avocado oil
- 1 tsp (5g) chili powder
- 1 tsp (5g) cumin powder
- 1/2 tsp (2.5g) garlic powder or 2 minced garlic cloves
- 1/2 tsp (2.5g) salt
- 1/4 tsp (1.25g) black pepper
- 1 cup (175g) sweet corn kernels, grilled if possible, frozen
- 1/4 cup (30g) thinly sliced red onion
- 1 cup (240g) plain yogurt, save half to drizzle on top
- 2 tbsp (30ml) mayonnaise
- 1/2 cup (50g) crumbled feta cheese (plus extra for garnish)
- 1 tsp (5g) chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
- 3 cups (600g) cooked rice
- Fresh cilantro for garnish
Instructions
- Mix together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Cover the chicken thighs with this mixture and let them sit in the refrigerator for 15-30 minutes.
- Warm a skillet over medium-high heat and cook the chicken for 8-10 minutes on each side until fully cooked. Allow it to rest, then cut into slices.
- Combine the grilled or sautéed sweet corn, red onion slices, half of the yogurt, mayonnaise, feta cheese, and chili powder. Season with salt, pepper, and lime juice according to your taste.
- Heat the cooked rice with a bit of water until it becomes warm and fluffy.
- In each bowl, place the rice, sliced chicken, corn mixture, additional feta, and cilantro. Decorate with lime wedges. Optionally, drizzle the remaining yogurt on top if you like. Optionally, sprinkle some TajÃn for extra flavor.
- Serve while warm, adding a squeeze of lime if desired.
Notes
- Grill sweet corn kernels for added flavor before mixing.
- Marinate chicken thighs in lime juice and spices for best taste.
- Adjust chili powder amount to suit your spice preference in the corn mix.
