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The Street Corn Chicken Rice Bowl is a delightful fusion of vibrant flavors and wholesome ingredients that captures the essence of street food with the comfort of home cooking. This recipe stands out in the crowded world of culinary delights, bringing together the savory richness of chicken, sweet bursts of corn, and the aromatic charm of jasmine rice. As the popularity of rice bowls continues to rise in modern cuisine, this dish exemplifies how simple ingredients can be transformed into a satisfying and colorful meal.

Street Corn Chicken Rice Bowl | Cocina Republic

Discover the vibrant flavors of the Savory Street Corn Chicken Rice Bowl, a perfect blend of juicy chicken, sweet corn, and fragrant jasmine rice. This easy-to-prepare recipe is not only delicious but also packed with nutrients, making it ideal for busy weeknights or impressive gatherings. Customize it to your liking and enjoy a delightful meal that brings the essence of street food to your kitchen. #StreetCornBowl #ChickenRiceBowl #HealthyEating #HomeCooking #EasyRecipes #FlavorfulMeals
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup uncooked jasmine rice

1 ½ cups corn kernels (fresh or frozen)

1 red bell pepper, diced

½ cup red onion, diced

2 cloves garlic, minced

1 lime, juiced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

½ cup crumbled cotija cheese

Fresh cilantro, chopped for garnish

Optional: ¼ cup sour cream or Greek yogurt for topping

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Set aside.

    Prepare the Chicken: In a bowl, combine the chicken thighs, lime juice, chili powder, cumin, paprika, salt, and pepper. Toss to coat the chicken evenly.

      Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

        Sauté the Vegetables: In the same skillet, add the diced red onion, bell pepper, and corn kernels. Sauté for about 5 minutes until the vegetables are tender and slightly caramelized. Add minced garlic and cook for an additional minute until fragrant.

          Assemble the Bowl: In serving bowls, start with a base of rice, followed by the sautéed vegetable mixture. Top with sliced chicken, crumbled cotija cheese, and a sprinkle of fresh cilantro.

            Optional Topping: If desired, add a dollop of sour cream or Greek yogurt on top for added creaminess.

              Serve: Enjoy your flavorful Street Corn Chicken Rice Bowl warm, garnished with extra lime wedges on the side if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4