Street Corn Chicken Rice Bowl
A delicious and flavorful bowl filled with juicy chicken, grilled corn, and fresh toppings, all over a bed of fluffy rice.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice for that fresh zing
- 1 tablespoon avocado oil a good healthy fat that adds richness
- 1 teaspoon chili powder for heat
- 1 teaspoon cumin powder to bring earthiness
- ½ teaspoon garlic powder or 2 minced garlic cloves for savoriness
- ½ teaspoon salt
- ¼ teaspoon black pepper to season right
- 1 cup sweet corn kernels grilled if possible but frozen works ok too
- ¼ cup thinly sliced red onion for a crisp bite
- 3 cups cooked rice white or brown, fluffy and ready to catch all those flavors
- 1 cup sour cream but save half for drizzling later
- 2 tablespoon mayonnaise to blend with sour cream for creamy topping
- ½ cup crumbled cotija cheese plus extra for garnish
- 1 teaspoon chili powder for that little extra kick
- Salt and pepper to taste
- Fresh cilantro and lime wedges for final garnish and bright finish
Instructions
Instructions
- In a large bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper to make the marinade.
- Toss chicken thighs into the marinade, coating them well. Let sit for 15 minutes or more.
- Set up the pressure cooker and add the chicken thighs. Set to high pressure for 10 minutes.
- Quick release the pressure to keep the chicken tender. Remove and let rest before slicing.
- Grill or skillet-fry corn kernels till charred.
- Layer a bowl with rice, then add sliced chicken, grilled corn, and red onions.
- Top with sour cream and mayo mix, cotija cheese, chili powder, lime wedges, and cilantro.
Notes
Use fresh ingredients for the best outcome and adjust seasoning as desired.