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Are you ready to embark on a culinary journey that brings together the vibrant flavors of street food and the comforting essence of a home-cooked meal? The Flavor-Packed Street Corn Chicken Rice Bowl is the perfect dish to satisfy your cravings for something both hearty and refreshing. This unique recipe artfully combines juicy, marinated chicken thighs with a medley of colorful vegetables, all layered over a bed of fragrant jasmine rice. Topped with a creamy, zesty sauce, this dish is not only a feast for the taste buds but also a visual delight.

Flavor-packed Street Corn Chicken Rice Bowl

Discover the irresistible Flavor-Packed Street Corn Chicken Rice Bowl, where vibrant street food meets the comfort of home cooking. This dish features juicy marinated chicken thighs, colorful vegetables, and fragrant jasmine rice, all drizzled with a creamy, zesty sauce. Perfect for any occasion, whether it's a quick weeknight dinner or impressing guests at a gathering. Experience a satisfying explosion of flavors and textures that will leave your taste buds singing!
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Ingredients
  

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

1 cup jasmine rice (or your preferred rice)

2 cups corn (fresh, frozen, or canned)

1 red bell pepper (diced)

1 jalapeño (diced, seeds removed for less heat)

1 tablespoon olive oil

2 cloves garlic (minced)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup crumbled cotija cheese (or feta)

1/4 cup fresh cilantro (chopped)

2 limes (juiced)

1/4 cup mayonnaise

1 tablespoon sour cream

1 teaspoon chipotle sauce (optional for extra heat)

Instructions
 

Cook the Rice: In a medium saucepan, cook the jasmine rice according to package instructions. Use a 2:1 water to rice ratio and a pinch of salt. Once cooked, fluff with a fork and set aside.

    Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the bite-sized chicken pieces, salt, pepper, chili powder, cumin, and smoked paprika. Cook for about 6-8 minutes, stirring occasionally until the chicken is fully cooked and lightly browned. Remove from the skillet and set aside.

      Sauté Corn and Vegetables: In the same skillet, add the minced garlic, diced jalapeño, and red bell pepper. Sauté for about 2-3 minutes until they start to soften. Then, add the corn and cook for another 3-5 minutes until warmed through. Season with salt and pepper to taste.

        Combine Chicken and Veggies: Return the cooked chicken to the skillet with the corn and vegetables. Pour in the juice of one lime and adjust seasoning if necessary. Toss everything together until well combined and heated through, about 2 minutes.

          Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chipotle sauce (if using), and the juice of the remaining lime. Adjust the seasoning to your liking.

            Assemble the Bowl: In each serving bowl, start with a base of jasmine rice. Top with the chicken and corn mixture. Add a generous sprinkle of crumbled cotija cheese and chopped cilantro.

              Garnish: Drizzle the prepared sauce over the top of the bowls and add extra lime wedges for squeezing.

                Enjoy: Serve immediately, and enjoy your Flavor-Packed Street Corn Chicken Rice Bowl!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings