Street Corn Chicken Rice Bowl: A Flavorful Culinary Adventure

Ingredients

• 1 cup jasmine or basmati rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 2 tbsp olive oil
• 1 cup corn kernels
• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 1 lime juiced
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh cilantro, chopped
• 1 avocado sliced
• 1 Prise lime wedges (for serving)

Instructions

1. In a medium saucepan, combine the jasmine or basmati rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. While the rice is cooking, season the chicken thighs with chili powder, cumin, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest for a few minutes before slicing.
3. In the same skillet used for the chicken, add the corn kernels and sauté over medium heat for about 5 minutes, or until lightly charred. Remove from heat.
4. In a small bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth. Season with salt and pepper to taste.
5. In serving bowls, layer the cooked rice, sliced chicken, and sautéed corn. Drizzle the lime sauce over the top, then sprinkle with crumbled feta cheese and chopped cilantro. Top with avocado slices.
6. Serve the bowls with lime wedges on the side for an extra burst of flavor. Enjoy your delicious Street Corn Chicken Rice Bowl!