Citrus-Marinated Chicken Bowls with Smoky Red Pepper Crema &Amp; Pickled Onions

Bright, tangy and full of depth, this citrus-marinated chicken bowl brings the vibrant flavors of Yucatán cuisine to your weeknight table. A zesty blend of lime and mandarin orange juices, warm spices and a touch of heat tenderizes the meat while infusing it with aromatic flavor. Served over fluffy jasmine rice and topped with a smoky red pepper crema, every bite is a balance of fresh, savory and creamy.

Quick-pickled onions and a sprinkle of fresh cilantro add a final burst of brightness and crunch. This bowl is as beautiful as it is delicious-perfect for a satisfying dinner that feels like a mini getaway.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve the mandarin orange. Zest the lime, then quarter it. Halve, peel and thinly slice the red onion. Halve, core and thinly slice the green pepper crosswise into strips. Roughly chop the cilantro.
2. In a small bowl, combine the Tex-Mex paste, lime zest, juice from the whole mandarin, juice from one lime wedge, half the Southwest Spice Blend, half the ancho chili powder and 2 tablespoons water. (For 4 servings, use juice from both mandarins and two lime wedges, all the chili powder and ¼ cup water.) Set aside.
3. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings), the remaining Southwest Spice Blend and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a second small microwave-safe bowl, combine about a quarter of the sliced onion, juice from half the lime, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a pinch of salt. Microwave until onion is softened, about 1 minute. Set aside for pickled onions.
5. In a third small bowl, combine the smoky red pepper crema and a pinch of salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
6. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper strips and season with salt and black pepper. Cook, stirring occasionally, until slightly softened, 3-4 minutes. Add another drizzle of oil and the remaining sliced onion; season with salt and pepper. Cook, stirring, until vegetables are tender, 4-6 minutes. Transfer to a plate.
7. Heat another drizzle of oil in the same pan over medium-high heat. Add the chopped chicken breast (or turkey) and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Stir in the cooked vegetables and the prepared sauce. Cook until the sauce thickens, 1-2 minutes. Turn off heat.
8. Fluff the rice with a fork; stir in 1 tablespoon butter and season with salt to taste. Divide rice between 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. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F internally.

What can I substitute for smoky red pepper crema?

Mix 4 tablespoons sour cream or Greek yogurt with 1 teaspoon smoked paprika and a pinch of salt for a similar smoky flavor.

How do I store leftovers?

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