Chicken Rice Bowls with Chili-Lime Corn and Cotija (Print-Friendly Version)

Lime-marinated chicken thighs top cooked rice with corn, red onion and a sour cream dressing. Keep the raw-chicken marinade separate from the cool toppings. Divide the sour cream and Cotija before assembly so each has a measured finishing portion.

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# Ingredients You’ll Need:

→ Marinated Chicken

01 - 4 boneless, skinless chicken thighs

02 - 1 tablespoon lime juice

03 - 1 tablespoon avocado oil

04 - 1 teaspoon chili powder

05 - 1 teaspoon ground cumin

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon ground black pepper

08 - 1/2 teaspoon garlic powder or 2 garlic cloves, minced

→ Street Corn Mix

09 - 1 cup sweet corn kernels, grilled or thawed if frozen

10 - 1/4 cup red onion, thinly sliced

11 - 1/2 cup cotija cheese, crumbled (reserve extra for garnish)

→ Creamy Sauce

12 - 1 cup sour cream (divided; reserve half for drizzling)

13 - 2 tablespoons mayonnaise

14 - 1 teaspoon chili powder

15 - Salt and black pepper, to taste

→ Serving Components

16 - 3 cups cooked rice

17 - 1 lime, cut into wedges

18 - Fresh cilantro, for garnish

# How to Make It:

01 - Mix the chicken’s lime juice, avocado oil, chili powder, cumin, garlic, salt and pepper. Coat the thighs and refrigerate thirty minutes.

02 - Prepare the corn according to its form and cool it for the topping. Mix corn and red onion with half the Cotija.

03 - Whisk half the sour cream with mayonnaise, its chili powder and seasoning. Cook the chicken in an uncrowded skillet or on a grill until thick centers reach 165°F, discarding used marinade.

04 - Rest briefly and slice on a clean board. Heat the cooked rice, using 165°F if reheating leftovers.

05 - Divide rice, chicken and corn among bowls and add dressing. Finish with reserved Cotija, optional reserved sour cream, cilantro and lime wedges.

# Extra Suggestions:

01 - Mix half the cup with mayonnaise, chili powder and seasoning for the dressing. Measure three cups of already cooked rice, not dry rice. Divide the cup of sour cream before starting: half goes into the dressing and half is reserved for an optional drizzle. Divide the measured half cup of Cotija between the corn and finishing garnish; additional cheese is optional. Keep the chicken marinade separate from the clean corn dressing and discard marinade that touched raw poultry. Cook thighs to 165°F, then rest and slice on a clean board. If using leftover rice, reheat it thoroughly to 165°F before assembling. Keep the chilled dressing separate until serving so it does not cool a large batch of rice waiting to be served.

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