Description
A Mexican-American fusion bowl featuring smoky chipotle-marinated chicken, charred corn, and zesty rice for a bold flavor experience with contrasting textures.
Ingredients
2 chicken breasts (6oz each) skinless boneless
2 tbsp chipotle sauce (adobo-based or smoky chipotle mayo)
1 ear grilled corn (fresh or frozen, thawed)
1.5 cups cooked long grain rice
1 small jalapeño seeded
2 lime halves for garnish
Instructions
Pat chicken dry with paper towels
Season both sides with chipotle sauce
Heat 1 tbsp oil in skillet over medium-high
Sear chicken 3-4 minutes per side, set aside
Return to pan with remaining sauce
Rinse rice until water runs clear
Combine with 2.5 cups water and 1 tsp chili powder
Bring to boil, reduce to simmer 18 minutes
Fluff with fork before mashing
Cut corn kernels from cob using paring knife
Heat 1 tsp oil in cast iron skillet
Toast corn over medium 3-4 minutes
Add 1 tsp ground cumin for smokiness
Notes
Use authentic green chipotle peppers in adobo sauce for smoky-tangy depth
Reserve chicken drippings for frying jalapeños to enhance flavor
Cook rice with chipotle broth instead of water for extra heat
Top with cilantro or avocado for creaminess
Serve immediately to maintain crisp-tender textures
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg