Spiced Chicken and Corn Esquites Bowl with Chipotle Mayo

Imagine all your favorite taqueria fillings piled into one bowl-that’s exactly what this recipe delivers. Tender spiced chicken, smoky charred corn esquites, fluffy jasmine rice and a tangy chipotle mayo come together for a quick and satisfying dinner.

Topped with Monterey Jack cheese, a dollop of sour cream and a drizzle of hot sauce, every bite is packed with flavor. Best of all, it’s ready in just 20 minutes, making it an ideal choice for busy weeknights.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 unit Chipotle MayoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Quarter lime. In a large bowl, combine chipotle mayo and juice from half the lime. Season with salt and pepper.
3. Drain corn, then pat very dry with paper towels. Heat a drizzle of oil in a large pan over high heat. (If using a nonstick pan, heat without oil.) Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. If corn begins to pop, cover pan. Turn off heat. Transfer corn to bowl with chipotle mayo; stir to combine. Cover to keep warm. Wipe out pan.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice Blend and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
5. While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Season with salt and pepper to taste. Add a squeeze of lime juice if desired.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls and top with chicken, corn esquites and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thaw and pat dry before cooking to achieve a good char.

What can I substitute for chipotle mayo?

Mix regular mayo with a pinch of chipotle powder or adobo sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days.