Spiced Chicken and Corn Esquites Bowl with Chipotle Lime Crema

This vibrant bowl brings together all the best flavors of a taqueria in one satisfying meal. Tender spiced chicken sits atop fluffy jasmine rice, paired with smoky charred corn esquites tossed in a tangy chipotle lime crema. A sprinkle of Monterey Jack cheese, a dollop of sour cream and a dash of hot sauce finish it off with creamy, spicy perfection.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something hearty and delicious without the fuss. The combination of textures and bold, zesty flavors will make this a regular in your dinner rotation.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 the 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. Add corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. If corn begins to pop, cover the pan. Transfer corn to the bowl with chipotle mayo; stir to combine. Cover to keep warm. Wipe out the pan.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in the 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 from heat.
5. While chicken cooks, stir half the Monterey Jack into the 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 and sprinkle over dish. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Pat it dry thoroughly before cooking to achieve a good char.

What can I substitute for chipotle mayo?

Mix regular mayonnaise with a pinch of smoked paprika and cayenne pepper for a similar smoky heat.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check labels on spice blends and hot sauce to confirm.