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Street Corn Chicken Bowls
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Street Corn Chicken Bowls

50 minPara 4Nutri-Score C€€
de @giselldestini8 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • chicken breast (fat trimmed, cut into small bite-sized pieces)Carne2 piezas
  • onion powder (divided between chicken and dressing)Especias4 g
  • ground cumin (ground)Especias3 g
  • garlic powder (divided between chicken, dressing and rice)Especias6 g
  • dried oregano (dried)Especias2 g
  • smoked paprika (divided between chicken and dressing)Especias5 g
  • black pepper (ground, divided)Especias3 g
  • chili powder (divided between chicken and dressing)Especias5 g
  • salt (divided)Especias6 g
  • olive oil (divided between chicken, corn and rice)Despensa60 ml
  • mayonnaiseDespensa45 ml
  • Mexican sour creamLácteos30 ml
  • water (a splash for the dressing, the rest for the rice)Otro500 ml
  • lime (juiced, one for the dressing and one for the rice)Frutas y verduras2 piezas
  • cotija cheese (crumbled)Lácteos60 g
  • purple onion (chopped)Frutas y verduras0,5 piezas
  • jalapeño (chopped)Frutas y verduras1 pieza
  • cilantro (chopped, divided between corn and rice)Frutas y verduras20 g
  • corn (canned or frozen, drained)Frutas y verduras300 g
  • jasmine rice (rinsed)Cereales200 g
  • chicken bouillon (powder or cube)Despensa5 g

por ración

Nutrición

509kcal

Carbohidratos
48 g
Proteínas
26 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol

paso a paso

Preparación

  1. Season the chicken

    • Cut the chicken breasts into small bite-sized pieces, trimming off the fat.
    • Season with onion powder, cumin, garlic powder, oregano, smoked paprika, black pepper, chili powder and salt.
    • Drizzle with olive oil and mix well.
    Paso 1

  2. Cook the chicken

    • Heat olive oil in a pan and add the chicken.
    • Cook covered for about 5 minutes.
    • Remove the lid, stir and cook uncovered until golden and cooked through.
    Paso 2

  3. Make the street corn dressing

    • In a bowl, combine the mayonnaise, Mexican sour cream and a splash of water to thin it out.
    • Add the juice of a lime, the spread, a generous amount of crumbled cotija cheese, chili powder, smoked paprika, black pepper, garlic powder and salt.
    • Mix everything together.
    Paso 3

  4. Char the corn

    • Heat olive oil in a pan and add the chopped purple onion and jalapeño.
    • Add the corn and let it char.
    • Stir the charred corn and chopped cilantro into the dressing.
    Paso 4

  5. Cook the cilantro lime rice

    • Heat oil in a pot and add the jasmine rice, sautéing briefly.
    • Add the water, juice of a lime, chicken bouillon, garlic powder and onion powder, then stir.
    • Once boiling, cover, lower the heat to low and cook for 25 minutes.
    Paso 5

  6. Finish and assemble

    • Fluff the rice and stir in the chopped cilantro.
    • Serve the chicken over the rice with the street corn dressing on top.
    Paso 6
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