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Creating a remarkable Street Corn Chicken Rice Bowl starts with selecting the right ingredients. Each component plays a crucial role in crafting a dish that is not only visually appealing but also bursting with flavor.

Street Corn Chicken Rice Bowl

Discover the ultimate comfort food with the Street Corn Chicken Rice Bowl. This vibrant dish combines smoky grilled chicken, creamy street corn, and fluffy rice, creating a hearty meal bursting with flavor. Ideal for weeknight dinners or meal prep, this recipe captures the essence of bold street food. Elevate your culinary experience by customizing with fresh toppings like avocado and cilantro. Dive into this delicious journey and make it a staple in your kitchen!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

Salt and pepper to taste

For the Street Corn:

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

2 tablespoons mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

1/4 cup crumbled feta cheese (or cotija cheese)

1 teaspoon chili powder

Fresh cilantro, chopped (for garnish)

For the Rice:

1 cup jasmine or basmati rice

2 cups chicken broth (or water)

Zest of 1 lime

Salt to taste

Toppings:

Avocado slices

Lime wedges

Additional cilantro (optional)

Hot sauce (optional)

Instructions
 

Prepare the Chicken:

    - In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Coat the chicken thighs in the spice mixture. Let marinate for at least 30 minutes, or overnight for maximum flavor.

      Cook the Rice:

        - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth (or water), lime zest, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

          Prepare the Street Corn:

            - In a skillet over medium-high heat, add the corn kernels and sauté for about 5-7 minutes until they are slightly charred. Remove from the heat and let them cool slightly.

              - In a mixing bowl, combine the charred corn with mayonnaise, sour cream, lime juice, feta cheese, and chili powder. Stir well to combine, and season with salt and pepper to taste.

                Cook the Chicken:

                  - In the same skillet used for the corn, add a little more olive oil if needed. Cook the marinated chicken thighs over medium heat for about 6-7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from the skillet and let rest for a few minutes before slicing.

                    Assemble the Bowls:

                      - In serving bowls, layer the fluffy rice at the bottom, followed by sliced chicken thighs. Top with a generous helping of the street corn mixture and garnish with avocado slices, lime wedges, and fresh cilantro. Drizzle with hot sauce if desired.

                        Serve:

                          - Enjoy your delicious Street Corn Chicken Rice Bowl while warm!

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