Mexican Chicken Rice Bowl

Name: Mexican Chicken Rice Bowl
Cuisine: American
Ingredients: For the chicken :; 500 gr boneless, skinless chicken breast halves; 2 tbs corn starch; 3 tsp chili powder; 2 tsp salt; 2 tsp smoked paprika powder; 1 tsp sugar; 1 tsp onion powder; 1 tsp cumin powder; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 2 tsp chicken bouillon; 1 / 2 of a lime, juiced; 1/4 c cilantro, chopped; 3 tbs olive oil; For the corn :; 3 cup fresh or frozen corn, thawed; 2 tbs butter; 2 tsp chipotle powder; 1 tsp garlic powder; 1 tsp lime juice; to taste Salt and pepper; 1/4 cup grated permesan cheese; For the tomato salsa :; 3 medium tomatoes, chopped; 1/4 cup onion, chopped; 2 garlic cloves, minced; 1/2 of a lime, juice; 1/4 cilantro, chopped; to taste Salt and pepper

Pawon Indo Bule @PawonIndoBule

Mexican Chicken Rice Bowl

Pawon Indo Bule @PawonIndoBule

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Ingredients

For the chicken :
500 grboneless, skinless chicken breast halves
2 tbscorn starch
3 tspchili powder
2 tspsalt
2 tspsmoked paprika powder
1 tspsugar
1 tsponion powder
1 tspcumin powder
1 tspgarlic powder
1/2 tspcayenne pepper
2 tspchicken bouillon
1/ 2 of a lime, juiced
1/4 ccilantro, chopped
3 tbsolive oil
For the corn :
3 cupfresh or frozen corn, thawed
2 tbsbutter
2 tspchipotle powder
1 tspgarlic powder
1 tsplime juice
to tasteSalt and pepper
1/4 cupgrated permesan cheese
For the tomato salsa :
3medium tomatoes, chopped
1/4 cuponion, chopped
2garlic cloves, minced
1/2of a lime, juice
1/4cilantro, chopped
to tasteSalt and pepper
For the rice :
1-1/4 cuprice
2-1/4 cupchicken broth
3/4 tspsalt
1/4 tspcummin powder
1 tbsbutter
2 tbscilantro, chopped
1 tsplime juice

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Steps

1

For the chicken : Mix all the ingredients for the chicken in a large bowl, pour over top of the chicken
Toss everything to coat then cover the bowl with plastic wrap. Put it in the refrigerator for at least an hour.
Take the chicken out 30 minutes before you are ready to cook.
Preheat the grill, spray it with cooking oil. Once the grill is hot, put the chicken onto the grill. Cook for about 5-6 minutes per side or until fully cooked.
Slice the cooked chicken into pieces.
2

Add the corn into a hot pan. Cook them until deep golden and you see char. Add the rest ingredients for the corn except the cheese. Stir them up. Remove the pan from the heat. Add the cheese, toss them.
3

In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours.
4

In a sauce pan, bring the rice, chicken broth, salt and cummin to simmer over medium heat. Reduce the heat to low and cover the pan. Cook for about 10-12 minutes. Add the butter, cilantro and lime juice. Fluff with the fork.