Street Corn Chicken Rice Bowl
A flavorful chicken rice bowl topped with grilled corn, cheese, and lime for a smoky, tangy delight.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels grilled if you can, frozen works too
- ¼ cup thinly sliced red onion
- 1 cup sour cream half saved for drizzle on top
- 2 tablespoon mayonnaise
- ½ cup crumbled cotija cheese plus extra for garnish
- 1 teaspoon chili powder for mixing with sour cream
- Salt and pepper to taste
- 1 lime cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Instructions
- Preheat the grill or skillet on medium-high for searing the chicken thighs.
- Mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl for marinade.
- Coat chicken thighs in the marinade, making sure each piece is well covered.
- Grill chicken for 6-7 minutes on each side until cooked through, not pink in the middle.
- Warm corn kernels in a pan until heated through.
- Let chicken rest, then slice.
- Layer cooked rice, sliced chicken, corn, and red onion in a bowl.
- Drizzle sour cream mayo mix, sprinkle with cotija cheese, garnish with cilantro, and squeeze lime wedges over top.
Notes
Leftovers can be stored in the fridge for up to 4 days. Reheat with a bit of water or broth.