Hoofdgerecht
Street Corn Chicken & Rice Bowls
3 u 30 minVoor 4Nutri-Score B€€
B
3 u 30 min
3 u 30 minStreet Corn Chicken & Rice Bowls
recept van
Cass Spinelli
@cass.spinelli
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken breastVlees450 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
saltKruiden en specerijen3 g
black pepperKruiden en specerijen2 g
chili powderKruiden en specerijen6 g
lime juiceGroente en fruit30 ml
sour creamZuivel45 g
greek yogurtZuivel70 g
canned corn (drained)Voorraadkast285 g- rotel diced tomatoes with green chiles (half a can)Voorraadkast200 g
- cilantro (chopped)Groente en fruit10 g
rice (cooked, for serving)Granen300 g- cheese crumbles (for topping)Zuivel60 g
avocado (sliced)Groente en fruit1 stuk- sour cream (for topping)Zuivel60 g
per portie
Voedingswaarden
588kcal
- Koolhydraten
- 75 g
- Eiwitten
- 33 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Slowcooker
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Slow cook the chicken
- Cook on high for 3 hours or on low for 6 hours.
- Stap 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.
- Stap 4
Shred and finish
- Shred the chicken and cook for 30 to 45 minutes on high or 1 to 2 hours on low.
- Stap 5
Assemble the bowls
- Serve over rice.
- Top with cheese crumbles, avocado and sour cream.