Introduction
If you’re in the mood for a comforting and satisfying meal that’s bursting with flavor, this Street Corn Chicken Rice Bowl is just what you need! Imagine layers of fluffy rice topped with juicy, spiced chicken, sweet grilled corn, and a zesty dressing that ties everything together. It’s a bowlful of deliciousness that captures the essence of a summer BBQ while being perfect for any day of the week. Let’s dive into this vibrant dish that combines fresh ingredients with rich textures, perfect for sharing with family or enjoying on your own.
Ingredients
- 1 cup rice
- 2 cups chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 ears of corn, grilled and kernels removed
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup mayo
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- Avocado slices, for serving
- Lime wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Begin by rinsing the rice under cold water until the water runs clear, ensuring you wash away any excess starch for a fluffy texture.
- In a medium saucepan, combine the rinsed rice and chicken broth. Bring this mixture to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and has absorbed all the flavorful broth.
- While the rice is cooking, season the chicken thighs generously with chili powder, cumin, salt, and pepper to enhance their flavor.
- In a skillet over medium heat, cook the seasoned chicken thighs for about 6-7 minutes on each side, or until they are fully cooked and no longer pink in the center. Once cooked, remove them from the skillet and let them rest before slicing.
- In a mixing bowl, combine the grilled corn kernels, diced red onion, mayo, lime juice, chopped cilantro, and a sprinkle of salt. This mixture will elevate the dish with its creamy and tangy profile.
- After cooking, fluff the rice with a fork and divide it evenly between serving bowls, creating a cozy base for all the toppings.
- Top each bowl of rice with sliced chicken, a generous scoop of the corn mixture, crumbled feta cheese, and finish with a few avocado slices and lime wedges on the side for that extra zing.
Notes or Tips
For a smokier flavor, consider grilling the chicken thighs alongside the corn. You can also customize this bowl by adding other toppings like cherry tomatoes, jalapeños, or a drizzle of hot sauce for some added heat. Don’t forget, the key to a perfect bowl is balancing the creamy mayo with the refreshing lime juice!
Cooking Techniques
This recipe utilizes simple yet effective cooking techniques, including boiling and sautéing, to bring out the flavors of each ingredient. Grilling the corn adds a beautiful char and sweetness that balances wonderfully with the spices in the chicken. Don’t rush the resting time for the chicken, as this allows the juices to redistribute, resulting in tender and juicy slices!
FAQ
Can I use brown rice instead? Absolutely! Just remember that brown rice will require a longer cooking time, approximately 45 minutes, with the same amount of chicken broth.
What can I substitute for mayonnaise? If you’re looking to lighten up the dish, Greek yogurt works wonderfully as a substitute, adding creaminess and a tangy flavor.
Can I make this dish in advance? Yes, you can prepare the rice and chicken ahead of time. Store them separately in airtight containers, and reheat before serving.
Conclusion
This Street Corn Chicken Rice Bowl is more than just a meal; it’s a celebration of flavors that will transport you straight to a sunny barbeque. Each bite delivers a delightful crunch from the corn, a savory burst from the chicken, and creamy accents from the toppings. Perfect for busy weeknights or friendly gatherings, it’s a dish that invites everyone to come together and enjoy. So grab a bowl and dig in—you won’t be disappointed!