Smokehouse Pulled Chicken Bowls
with Buttery Jalapeño Corn, Pickled Shallot & Lime Crema
Do you love the flavor of saucy barbecue chicken but not the hours spent tending to the smoker? We’ve got you. Here, we’re sending ready-to-heat BBQ pulled chicken to cut down on precious time in the kitchen. It’s simmered with Southwest spices and lime juice, then piled into bowls with rice, jalapeño-flecked charred corn, pickled shallot, and lime crema. Everything’s ready in just 20 minutes for a meal that’ll have you totally BOWL-ed over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Lime
1 unit
Shallot
13.4 ounce
Corn
1 unit
Jalapeño
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
10 ounce
BBQ Pulled Chicken
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big 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.
• Meanwhile, wash and dry all produce. • Zest and quarter lime. Halve, peel, and thinly slice shallot. Drain corn; pat very dry with paper towels. Thinly slice half the jalapeño; mince remaining. • In a small bowl, combine sour cream, a small squeeze of lime juice, and a small pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• In a second small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), a splash of water, and a pinch of salt and pepper. • Cover bowl with plastic wrap; microwave for 1 minute. Let stand until ready to serve.
• Heat a drizzle of oil in a large pan over high heat. Add corn and as much minced jalapeño as you like. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4 servings) and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use the rest of the spice blend in the next step.) Cook, stirring, 1 minute. Season with salt and pepper.
• Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add BBQ pulled chicken*, remaining Southwest Spice, and juice from remaining lime. Bring to a simmer and cook, stirring, 1-2 minutes, or until chicken is warmed through (165 degrees). TIP: Stir in a splash of water if mixture seems dry.
• Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between shallow bowls; top with pulled chicken and corn. Garnish with lime crema, some pickled shallot (draining first), and as much sliced jalapeño as you like. Serve.
