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The Street Corn Chicken Rice Bowl is a vibrant dish that captures the essence of street food while delivering a wholesome and satisfying meal. This recipe is an exciting blend of flavors and textures that come together to create a feast for the senses. The combination of tender chicken, sweet corn, creamy avocado, and fluffy rice makes this bowl not only delicious but also a perfect representation of a balanced meal.

Street Corn Chicken Rice Bowl

Discover the irresistible Street Corn Chicken Rice Bowl, a delicious fusion of vibrant flavors and hearty ingredients. This recipe features tender marinated chicken, sweet and smoky charred corn, creamy avocado, and fluffy jasmine rice, creating a satisfying meal perfect for any occasion. It's fully customizable to accommodate various dietary preferences, making it a versatile option for everyone. Elevate your dinner game with this delightful dish that combines the essence of street food with wholesome nourishment.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth (or water)

2 cups corn kernels (fresh, canned, or frozen)

1 ripe avocado, diced

1/2 cup crumbled queso fresco

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Cover and let marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.

    Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat, let rest for a few minutes, then slice into strips.

        Prepare the Street Corn: In a skillet over medium heat, add the corn kernels. Cook for about 5-7 minutes, stirring occasionally, until slightly charred and warmed through. Remove from heat and stir in the mayonnaise and crumbled queso fresco.

          Assemble the Bowls: Start with a base of jasmine rice in each bowl. Layer on the sliced chicken, the street corn mixture, and diced avocado. Sprinkle with additional queso fresco and fresh cilantro for garnish.

            Serve: Add lime wedges on the side and enjoy your delicious Street Corn Chicken Rice Bowl!

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings