Introduction
Welcome to a delightful culinary adventure that brings the vibrant flavors of the street to your dining table! This Street Corn Chicken Rice Bowl is not only a feast for the eyes but also a symphony of textures and tastes. The tender, seasoned chicken pairs beautifully with the sweet burst of corn, creamy avocado, and zesty lime, making this dish a sure crowd-pleaser. Whether it’s a busy weeknight or a laid-back weekend, this bowl is as comforting as it is quick to prepare. Let’s get cooking!
Ingredients
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn, grilled or canned
- 1/2 cup cotija cheese, crumbled
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Sour cream, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a large skillet, warm the olive oil over medium heat. Once shimmering, add the diced chicken and season generously with chili powder, smoked paprika, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and fully cooked through.
- While the chicken is cooking, prepare the rice according to the package instructions if you haven’t done so already. The fluffy rice will serve as the perfect base for all the delicious toppings.
- When the chicken is cooked to perfection, add the corn to the skillet. Stir well and cook for an additional 2 minutes, allowing the corn to heat through and soak up all those wonderful spices.
- In a serving bowl, create a cozy layer of cooked rice at the bottom.
- Next, generously spoon the chicken and corn mixture over the rice.
- Top it off with the creamy sliced avocado and sprinkle with crumbly cotija cheese for that rich, tangy flavor.
- For the final touch, garnish with fresh cilantro and serve with lime wedges and a dollop of sour cream on the side for added creaminess.
Notes or Tips
Feel free to get creative with your toppings! Try adding pickled jalapeños for a kick, or swap the chicken for shrimp or black beans for a meatless option. Leftovers can be stored in the refrigerator for a quick lunch the next day.
Cooking Techniques
This recipe is straightforward but showcases some fantastic cooking techniques. Searing the chicken in a hot skillet locks in juices and flavor, while the quick sauté of corn brings out its natural sweetness. The layering technique creates not only visual appeal but also allows each component to shine through every bite.
FAQ
Can I make this dish ahead of time? Absolutely! You can cook the chicken and rice ahead and store them separately in the fridge. Just reheat before serving and top with fresh ingredients.
What if I don’t have cotija cheese? Feta cheese works as a delicious substitute if cotija is unavailable. Its crumbly texture and tangy flavor work beautifully in this dish.
Conclusion
This Street Corn Chicken Rice Bowl is more than just a meal; it’s a vibrant explosion of flavors that will transport you to the lively streets where these tastes originated. Easy to prepare and unbelievably delicious, it’s the perfect dish for any occasion. Gather your loved ones, savor the flavors, and enjoy the comfort of this delightful bowl. Happy cooking!