Smoky Chipotle Mexican Street Corn Chicken Bowls

Ingredients

Base

• Regular white rice

Chipotle Chicken (marinade)

• 2 pounds boneless, skinless chicken thighs (or breasts)

• 2 tablespoons olive oil

• Juice of 1 lime

• 2 tablespoons adobo sauce (from chipotle in adobo sauce can)

• 3 cloves garlic, minced (don't use jarred pre-minced garlic)

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

Smoky Mexican Street Corn

• 4 cups corn (canned, frozen, or fresh)

• 1 tablespoon butter

• ¼ cup mayonnaise

• ¼ cup canned Mexican crema

• ¾ cup Queso Fresco, crumbled 

• 1 teaspoon Tajín

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder

• 1 garlic clove, grated (don't use jarred pre-minced garlic!)

• Juice of 1 lime

• ¼ cup chopped cilantro

Optional Toppings

• Diced avocado (my preference)

• Pickled red onions (my preference)

• Fresh cilantro

• Extra Cotija

• Lime wedges

• Tortilla strips/chips

Instructions

Step 1: Marinate the Chicken

Mix together:

• olive oil

• lime juice

• chipotle peppers

• adobo sauce

• garlic

• all seasonings

Marinate for 30 minutes (or up to 8 hours).

Step 2: Cook the Rice

Cook your rice normally in the rice cooker with water.

If you feel like making cilantro-lime rice, gently stir in:

• 1 tablespoon butter (or 1 tablespoon olive oil)

• 1½ tablespoons fresh lime juice 

• A few grinds of salt

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime zest

The important part

Let the rice sit for about 5 minutes after adding everything, with the rice cooker on its Keep Warm setting, then fluff gently with your rice paddle.

Step 3: Char the Corn

Heat a large skillet over medium heat.

Add the butter, wait for it to heat up and get foamy.

Add the corn without stirring for 2–3 minutes (longer if frozen) so it develops some dark charred spots.

Then stir occasionally until nicely browned, about 6–8 minutes more (or until you reach desired char).

Remove from heat.

Mix together first (then mix in the charred corn next):

• mayo

• crema

• Cotija

• garlic

• Tajín

• smoked paprika

• chili powder

• lime juice

• cilantro

Step 4: Cook the Chicken

1. Remove the chicken from the marinade and let excess marinade drip off. Pat the surface lightly with paper towels if it's very wet. This will help it brown rather than steam.

2. Heat a large skillet over medium-high heat. Add about 1 tablespoon of olive oil.

3. Once the pan is hot, add the chicken. Cook undisturbed for about 4–5 minutes, until the underside is nicely browned.

4. Flip the chicken and reduce the heat to medium. Continue cooking for another 4–7 minutes, depending on the thickness.

5. Start checking the temperature in the thickest part with your instant-read thermometer. Remove the chicken when it reaches 160–162°F. It will continue cooking as it rests and should reach 165°F. If cooking thighs, I prefer to cook them up to 190°F.

6. Transfer the chicken to a cutting board and let it rest for 5–7 minutes before slicing. This is especially important with chicken breast because it gives the juices time to redistribute.

7. Slice the chicken against the grain into strips or bite-sized pieces.

8. Don't wipe out the pan after cooking the chicken. After removing the chicken, add a squeeze of lime and a tablespoon or two of chicken broth to the hot pan, scrape up the browned bits, and spoon that flavorful liquid over the sliced chicken.

Final Assemble

Into each bowl:

• Rice

• Sliced chipotle chicken

• Big scoop of street corn

• Avocado

• Pickled onions

• Extra Cotija

• Fresh cilantro

• Tortilla strips