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The Spicy Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that brings the essence of street food right into your kitchen. This meal beautifully marries the comfort of home-cooked food with a burst of fresh ingredients, making it an ideal choice for weeknight dinners or meal prep. With its colorful presentation and enticing aroma, this rice bowl is not just a feast for the palate but also a treat for the eyes.

Street Corn Chicken Rice Bowl

Bring the vibrant flavors of street food into your kitchen with the Spicy Street Corn Chicken Rice Bowl. This colorful dish combines succulent chicken thighs, sweet corn, creamy Cotija cheese, and aromatic Jasmine rice for a satisfying meal that's perfect for weeknight dinners or meal prep. Each bite offers a delightful explosion of spicy, creamy, and crunchy textures, making it a feast for both the eyes and palate. Ideal for sharing or enjoying solo, this bowl is a delicious way to celebrate fresh ingredients and bold flavors. Enjoy the experience of cooking and savor every moment!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups vegetable broth

1 can (15 oz) sweet corn, drained

1/2 cup Cotija cheese, crumbled

1/4 cup mayonnaise

2 tbsp lime juice

2 tsp chili powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

1/4 cup cilantro, chopped (for garnish)

Salt and pepper, to taste

Lime wedges (for serving)

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Once boiling, add the rinsed rice, give it a gentle stir, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the liquid has been fully absorbed and the rice is tender. Afterward, remove from heat and keep it covered for an additional 5 minutes to allow it to steam. Finally, fluff the rice with a fork before serving.

    Prepare the Chicken: While the rice cooks, season the chicken thighs liberally with salt, pepper, chili powder, smoked paprika, garlic powder, and cayenne pepper (if desired for additional heat). In a large skillet, heat 1 tablespoon of oil over medium heat. Add the seasoned chicken thighs to the skillet and cook for approximately 6-7 minutes on each side, ensuring they are thoroughly cooked and beautifully golden brown. Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into bite-sized pieces.

      Make the Street Corn Salad: In a medium bowl, mix together the drained sweet corn, mayonnaise, lime juice, and 1/4 cup of crumbled Cotija cheese. Stir well until all the corn is evenly coated in the creamy dressing. Taste the mixture and adjust the seasoning with salt and pepper to your preference.

        Assemble the Bowl: To assemble, distribute the fluffy jasmine rice as the base in each serving bowl. Arrange the sliced chicken on top, then generously spoon over the spicy street corn salad. Finish by sprinkling the remaining Cotija cheese and chopped cilantro across the top for added freshness.

          Serve: Present each bowl with lime wedges on the side, allowing diners to squeeze fresh lime juice for an extra burst of citrus flavor.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

              Presentation Tips: For an eye-catching presentation, use colorful bowls and garnish with extra cilantro sprigs and a sprinkle of chili powder on top. Serve on a wooden or rustic-style table for a cozy vibe.