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Street Corn Chicken Bowls
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Street Corn Chicken Bowls

50 minPour 4Nutri-Score C€€
par @giselldestini8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (fat trimmed, cut into small bite-sized pieces)Viandes2 morceaux
  • onion powder (divided between chicken and dressing)Épices4 g
  • ground cumin (ground)Épices3 g
  • garlic powder (divided between chicken, dressing and rice)Épices6 g
  • dried oregano (dried)Épices2 g
  • smoked paprika (divided between chicken and dressing)Épices5 g
  • black pepper (ground, divided)Épices3 g
  • chili powder (divided between chicken and dressing)Épices5 g
  • salt (divided)Épices6 g
  • olive oil (divided between chicken, corn and rice)Épicerie60 ml
  • mayonnaiseÉpicerie45 ml
  • Mexican sour creamProduits laitiers30 ml
  • water (a splash for the dressing, the rest for the rice)Autres500 ml
  • lime (juiced, one for the dressing and one for the rice)Fruits et légumes2 morceaux
  • cotija cheese (crumbled)Produits laitiers60 g
  • purple onion (chopped)Fruits et légumes0,5 morceaux
  • jalapeño (chopped)Fruits et légumes1 morceau
  • cilantro (chopped, divided between corn and rice)Fruits et légumes20 g
  • corn (canned or frozen, drained)Fruits et légumes300 g
  • jasmine rice (rinsed)Céréales200 g
  • chicken bouillon (powder or cube)Épicerie5 g

par portion

Nutrition

509kcal

Glucides
48 g
Protéines
26 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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