Mexican Corn Chicken Bowls (Printer-Friendly Version)
Bright citrus chicken with corn, lime, jalapeños, and creamy chipotle mayo over fluffy basmati rice.
# Required Ingredients:
→ Chicken
01 -
1 jalapeño, seeds removed, finely chopped
02 -
3 cloves garlic, finely grated
03 -
120 ml coarsely chopped fresh cilantro leaves
04 -
60 ml fresh lime juice
05 -
15 ml honey
06 -
5 ml kosher salt
07 -
93 ml extra-virgin olive oil, divided
08 -
450 g boneless, skinless chicken thighs
→ Rice
09 -
5 ml kosher salt
10 -
190 g basmati rice, rinsed
11 -
300 g fresh or frozen corn kernels, thawed
12 -
120 ml coarsely chopped fresh cilantro leaves
13 -
30 ml fresh lime juice
14 -
5 ml extra-virgin olive oil
→ Toppings
15 -
120 ml mayonnaise
16 -
15 to 30 ml sauce from canned chipotle chiles in adobo
17 -
5 ml fresh lime juice
18 -
Kosher salt, to taste
19 -
1 jalapeño, sliced
20 -
1 avocado, chopped
21 -
120 ml crumbled cotija or feta cheese
22 -
Fresh cilantro leaves, for garnish
23 -
Lime wedges, for serving
# Step-by-Step Instructions:
01 -
Combine chopped jalapeño, grated garlic, cilantro, lime juice, honey, salt, and 80 ml olive oil in a large bowl or zip-top bag. Add chicken thighs and toss to coat. Cover and marinate for at least 20 minutes at room temperature or refrigerate up to 4 hours.
02 -
Remove chicken from marinade and discard excess liquid. Pat chicken dry with paper towels.
03 -
Heat remaining 13 ml olive oil in a large heavy skillet over medium-high heat. Cook chicken in batches, turning occasionally and reducing heat to medium if browning too quickly, until cooked through and lightly charred, 4 to 6 minutes per side. Transfer to cutting board and slice into bite-sized pieces.
04 -
Bring 414 ml water seasoned with salt to a boil in a medium saucepan. Add rinsed basmati rice, cover, and reduce heat to low. Simmer until tender and water is absorbed, approximately 12 minutes. Remove from heat.
05 -
Add corn kernels to the rice, cover, and let steam for 10 minutes. Fluff rice and corn with a fork. Stir in cilantro, lime juice, and olive oil.
06 -
In a small bowl, whisk together mayonnaise, chipotle adobo sauce to taste, fresh lime juice, and salt until smooth.
07 -
Divide rice mixture among serving bowls. Top with sliced chicken, jalapeño slices, chopped avocado, and crumbled cheese. Drizzle chipotle mayonnaise over and garnish with fresh cilantro. Serve with lime wedges on the side.
# Handy Cooking Tips:
01 -
Use a digital thermometer to ensure chicken reaches 74°C for safe consumption. When using frozen corn, thaw and drain thoroughly to avoid excess moisture in the rice.