Ingredients
For the Chicken:
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic, minced
- 1 Lime, juice only
- Salt & pepper, to taste
For the Rice:
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, zest and juice
For the Street Corn Topping:
- 3 ears Fresh corn (or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese, crumbled
- 0.5 teaspoon Chili powder
- Fresh cilantro, for garnish
For the Lime Crema:
- 0.5 cup Mexican crema or sour cream
- 1 Lime, juice only
- Pinch of Salt
Instructions
- Marinate the Chicken: In a mixing bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix thoroughly and let the chicken marinate for at least 30 minutes to absorb the flavors.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in chicken broth according to package instructions or in a rice cooker until tender. Once cooked, fluff the rice with a fork and stir in chopped fresh cilantro, lime zest, and lime juice for a bright, aromatic finish.
- Grill the Corn: If using fresh corn, grill the ears on a grill pan or outdoor grill until nicely charred on all sides. Once cooled slightly, cut the kernels off the cob. If using frozen corn, sear it in a skillet until lightly charred. Toss the corn kernels with mayonnaise and half the chili powder until coated evenly.
- Cook the Chicken: Grill or pan-sear the marinated chicken over medium-high heat until golden brown and cooked through, approximately 6-8 minutes per side depending on thickness. Let the chicken rest for 5 minutes before slicing into strips.
- Prepare the Lime Crema: In a small bowl, mix the Mexican crema or sour cream with fresh lime juice and a pinch of salt until smooth and tangy.
- Assemble the Bowls: Divide the cilantro-lime jasmine rice evenly into bowls. Top each with sliced chicken, the creamy street corn mixture, a generous sprinkle of crumbled cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and additional lime wedges if desired for extra brightness.
Notes
- Nutrition information is an approximation and may vary based on specific ingredient brands and portions.
- You can use frozen corn if fresh ears are unavailable, just ensure to char them in a hot skillet for similar smoky flavor.
- Marinating the chicken for longer than 30 minutes will increase flavor depth but avoid exceeding 4 hours to maintain texture.
- Mexican crema can be substituted with sour cream for a similar tangy creaminess.
- For a spicier bowl, add extra chili powder or diced jalapeños to the corn mixture or chicken marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Main Course
- Method: Grilling, Pan-searing, Boiling
- Cuisine: Mexican, Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 105 mg
