Citrus Marinated Chicken Bowls with Poblano and Smoky Red Pepper Crema

Bright, tangy citrus is the star of this dish, inspired by the vibrant flavors of the Yucatán. A marinade of lime and mandarin orange juice, along with zesty spices, not only infuses the chicken with savory, tangy notes but also tenderizes it for juicy results. Served over spiced jasmine rice with sautéed poblano and onion, every bite is balanced and delicious.

A drizzle of smoky red pepper crema adds a creamy, slightly spicy finish, while quick-pickled onions and fresh cilantro bring brightness and crunch. These bowls are a complete meal that’s as beautiful as it is satisfying.

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Ingredients

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the mandarin orange. Zest the lime and quarter it. Halve, peel and thinly slice the red onion. Halve, core and thinly slice the poblano pepper crosswise into strips. Roughly chop the cilantro. Pat the chicken breast strips dry with paper towels and place in a medium bowl. Toss with the Tex-Mex paste, juice from the whole mandarin, lime zest, juice from 1 lime wedge and half the Southwest Spice Blend (reserve the rest for the rice).
2. In a small pot, combine the jasmine rice, ¾ cup water, the remaining Southwest Spice Blend and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave until the onion is softened, about 1 minute. Set aside. In another small bowl, combine the smoky red pepper crema with a pinch of salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano strips and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add another drizzle of oil and the remaining onion; season with salt and pepper. Cook, stirring, until the vegetables are tender, 4-6 minutes. Transfer to a plate and set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Sprinkle with a pinch of ancho chili powder to taste. Season with salt and pepper. Stir in the cooked vegetables, then remove the pan from heat.
6. Fluff the rice with a fork; stir in 1 tablespoon butter and season with salt to taste. Divide the rice among bowls. Top with the chicken and vegetable mixture, a drizzle of the smoky red pepper crema and as much pickled onion (drained) as you like. Sprinkle with chopped cilantro. Cut the remaining lime into wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

What can I use instead of smoky red pepper crema?

You can make a quick substitute by blending roasted red peppers with sour cream or Greek yogurt, a pinch of smoked paprika and salt.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.