Street Corn Chicken Bowls

Steps

1. 1

   In a bowl, combine the chicken thighs with the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, 2 tsp salt, 1 tsp pepper, 3 tbsp olive oil, minced garlic, and the juice of 1 lime.

2. 2

   Mix the chicken well and marinate for as long as your patience can handle.

3. 3

   Heat a hot skillet with a splash of neutral oil over high heat. Add the corn kernels and char for 5–7 minutes until golden and slightly blackened.

   Start 7-minute timer
4. 4

   In a separate bowl, mix the charred corn with the red onion, diced jalapeno, cubed avocado, 1/4 cup cilantro, cotija cheese, chile lime seasoning, 1 tsp salt, 1 tsp pepper, 1/4 cup greek yogurt, sour cream, and the juice of 1/2 lime. Refrigerate until ready to serve.

5. 5

   To a food processor or blender, add all of the Aji Verde ingredients (1/2 cup greek yogurt, mayonnaise, small jalapeño, 1 1/2 cups cilantro, 4-5 garlic cloves, 2 tsp black pepper, 1 tsp salt, and juice of 1 lime) and blend until smooth and vibrant green.

6. 6

   Cook 2 cups of long grain white rice according to package instructions. Once done, fluff with 2 tbsp olive oil, 1/4 cup fresh cilantro, and a splash of lime juice.

7. 7

   Heat a large pan over medium-high heat and add a drizzle of olive oil.

8. 8

   Once the pan is hot, add the marinated chicken in batches to avoid crowding. Cook for 6 to 8 minutes per side until golden, crispy, and cooked through. Set aside.

   Start 8-minute timer
9. 9

   Assemble your bowls by layering the seasoned rice, cooked chicken, and street corn salad. Top with a generous drizzle of Aji Verde, extra cotija cheese, and fresh cilantro.