Citrus-Marinated Chicken Bowls with Smoky Crema and Pickled Onions

Bright, tangy citrus is the star of this vibrant chicken bowl, inspired by the bold flavors of the Yucatán. A quick marinade of lemon and mandarin orange juice, blended with ancho chili powder and smoked paprika, not only infuses the chicken with savory-sweet notes but also helps tenderize it for juicy results.

Serve the chicken over fluffy jasmine rice seasoned with a Southwest spice blend, alongside sautéed poblano and onion. Finish with a drizzle of smoky red pepper crema, tangy lemon-pickled onions and fresh cilantro for a bowl that’s as beautiful as it is delicious.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half the Southwest spice blend.
2. Prepare the pickled onions: Thinly slice half the onion. In a small bowl, combine the juice of half the lemon, a pinch of salt and a splash of water. Add the sliced onion and toss to coat. Set aside to quick-pickle.
3. Marinate the chicken: In a medium bowl, whisk together the juice of the mandarin orange, the remaining lemon juice, 1 tsp ancho chili powder, 1 tsp smoked paprika and a pinch of salt and pepper. Add the chopped chicken breast and toss to coat. Let marinate for at least 5 minutes.
4. Sauté the vegetables: While the chicken marinates, thinly slice the remaining onion half and the poblano pepper (remove seeds if desired). Heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and poblano and cook until softened and lightly charred, about 4-5 minutes. Season with salt and pepper, then transfer to a plate.
5. Cook the chicken: In the same skillet, add a little more oil if needed. Add the marinated chicken (discard any excess marinade) and cook until golden brown and cooked through, about 4-5 minutes per side. Break into bite-sized pieces if desired.
6. Make the smoky crema: In a small bowl, combine the sour cream, Tex-Mex paste and a pinch of the remaining Southwest spice blend. Stir until smooth. Add water a teaspoon at a time if needed to reach a drizzling consistency.
7. Assemble the bowls: Divide the spiced rice among bowls. Top with the sautéed poblano and onion, cooked chicken and pickled onions. Drizzle with smoky crema and garnish with fresh cilantro leaves.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Tex-Mex paste?

Mix 1 tablespoon tomato paste with 1/2 teaspoon chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

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