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To craft the perfect Street Corn Chicken Rice Bowl, it's essential to understand the role of each ingredient. Here’s a breakdown of the key components that make this dish so special:

Street Corn Chicken Rice Bowl

Elevate your dinner game with the flavorful Street Corn Chicken Rice Bowl! This delicious fusion dish combines juicy chicken thighs, vibrant corn, and aromatic spices, inspired by the beloved Mexican street corn. It's simple to prepare and perfect for any occasion. Enjoy creamy sauce, crunchy toppings, and a delightful mix of textures in each bite. Ready to impress? Dive into the recipe and discover the culinary delight! #StreetCornChickenRiceBowl #ComfortFood #MexicanCuisine #EasyRecipes #DeliciousDinners
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/2 teaspoon chili powder

1/4 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

1 lime, juiced

1 avocado, sliced

Red onion, thinly sliced (for garnish)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the broth is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.

      Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

        Make the Corn Topping: In the same skillet, add corn kernels to the remaining juices and sauté for about 3-4 minutes until they're slightly charred. Remove from heat and set aside.

          Prepare the Sauce: In a small bowl, combine mayonnaise, lime juice, and chili powder. Mix until smooth.

            Assemble the Bowl: In a serving bowl, layer the fluffed jasmine rice as the base. Top with sliced chicken thighs, charred corn, sliced avocado, and a drizzle of the mayo sauce.

              Garnish: Sprinkle crumbled feta cheese and fresh cilantro on top. Add thin slices of red onion for an extra crunch.

                Serve and Enjoy: Serve the Street Corn Chicken Rice Bowl warm, and enjoy the blend of flavors and textures!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4