Plato principal
Street Corn Chicken & Rice Bowls
3 h 30 minPara 4Nutri-Score B€€
B
3 h 30 min
3 h 30 minStreet Corn Chicken & Rice Bowls
receta de
Cass Spinelli
@cass.spinelli
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken breastCarne450 g
onion (diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
saltEspecias3 g
black pepperEspecias2 g
chili powderEspecias6 g
lime juiceFrutas y verduras30 ml
sour creamLácteos45 g
greek yogurtLácteos70 g
canned corn (drained)Despensa285 g- rotel diced tomatoes with green chiles (half a can)Despensa200 g
- cilantro (chopped)Frutas y verduras10 g
rice (cooked, for serving)Cereales300 g- cheese crumbles (for topping)Lácteos60 g
avocado (sliced)Frutas y verduras1 pieza- sour cream (for topping)Lácteos60 g
por ración
Nutrición
588kcal
- Carbohidratos
- 75 g
- Proteínas
- 33 g
- Grasas
- 18 g
lo que usará
Utensilios
Olla de cocción lenta
Bol
paso a paso
Preparación
- Paso 1
Season the chicken
- Place the chicken breast in the slow cooker.
- Add the diced onion and minced garlic.
- Season with salt, pepper and chili powder.
- Add a few splashes of lime juice to lightly coat the bottom of the chicken.
- Paso 2
Slow cook the chicken
- Cook on high for 3 hours or on low for 6 hours.
- Paso 3
Add the creamy corn mixture
- Add the sour cream, greek yogurt, canned corn and rotel.
- Stir in the cilantro and more salt and pepper.
- Put it on low for 1 to 2 hours.
- Paso 4
Shred and finish
- Shred the chicken and cook for 30 to 45 minutes on high or 1 to 2 hours on low.
- Paso 5
Assemble the bowls
- Serve over rice.
- Top with cheese crumbles, avocado and sour cream.