Ingredients
Scale
Gathering your ingredients is a breeze, and chances are, you already have many of these at home. Here’s what you’ll need:
- 2 cups cooked jasmine or basmati rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup frozen or fresh corn kernels
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
Feel free to swap in grilled chicken or any leftover protein you have. The beauty of this dish is its flexibility.
Instructions
- Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with smoked paprika, garlic powder, salt, and pepper.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the corn kernels. Cook for 3-4 minutes until they are slightly charred. This step infuses the corn with a smoky flavor that reminds me of my mom’s magic touch with simple ingredients.
- In a small bowl, mix together the mayonnaise and lime juice. Drizzle this over the charred corn and stir to combine.
- To assemble the bowls, start by dividing the cooked rice among four bowls. Top each with the cooked chicken, a generous spoonful of the street corn mixture, and slices of avocado.
- Sprinkle the cotija cheese and chopped cilantro over each bowl. Serve with lime wedges on the side for an extra zesty kick.
These steps are as straightforward as possible, making this dish perfect for those evenings when you need something quick yet satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Savory Chicken Rice Bowl with Street Corn, recipe, cooking, food
