BBQ Pulled Chicken Bowls with Jalapeño Corn and Lime Crema

Craving the deep, smoky flavor of barbecue chicken without spending hours at the grill? These BBQ pulled chicken bowls are your answer. We start with ready-to-heat pulled chicken simmered in a bold Southwest spice blend and fresh lime juice, then pile it over fluffy jasmine rice. The real stars are the buttery charred corn with jalapeño heat, quick-pickled shallots for brightness and a cool lime crema that ties everything together.

In just 20 minutes, you’ll have a hearty, flavor-packed bowl that’s perfect for busy weeknights. Each component comes together simply, but the combination of smoky, spicy, tangy and creamy makes every bite exciting. No smoker required-just a skillet and a hungry appetite.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the pickled shallot: thinly slice the shallot and place in a small bowl. Squeeze the juice of half the lime over the shallot, add a pinch of salt and toss. Let sit while you prepare the rest.
3. Make the lime crema: In a small bowl, combine the sour cream with the juice of the remaining lime half. Season with salt and pepper to taste. Stir and set aside.
4. Char the corn: Remove the husk and silk from the corn. Heat a dry skillet over high heat. Place the corn in the hot skillet and cook, turning occasionally, until charred on all sides (about 6-8 minutes). Remove, let cool slightly, then cut the kernels off the cob. Set aside.
5. Cook the jalapeño: Finely dice the jalapeño (remove seeds for less heat). In the same skillet over medium heat, add a drizzle of oil and sauté the jalapeño for 1-2 minutes until softened. Add the corn kernels and cook, stirring, for another minute. Season with salt and pepper. Keep warm.
6. Prepare the chicken: In a separate skillet or the same one (wipe clean if needed), add the BBQ pulled chicken and Southwest spice blend. Cook over medium heat, breaking up the chicken with a spoon, until heated through (about 3-4 minutes). Squeeze a little lime juice over the chicken and stir.
7. Assemble the bowls: Divide the rice among serving bowls. Top with the seasoned pulled chicken, charred corn with jalapeño and pickled shallot. Drizzle with lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use leftover rotisserie chicken instead of BBQ pulled chicken?

Yes, you can substitute shredded rotisserie chicken. Add it to the skillet with the Southwest spice blend and a splash of water or broth to keep it moist.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free alternative like cashew cream works well. Adjust the lime juice to taste.

Can I make this dish ahead of time?

Yes, you can prep the components separately and assemble when ready to serve. Store the rice, chicken, corn and crema in airtight containers in the fridge for up to 3 days.