Taqueria Chicken Bowls
with Corn Esquites, Sour Cream, Hot Sauce & Cilantro
Imagine going to your local taqueria and filling up a bowl with a bit of each of your favorite fillings and sides. Dinner bliss? Our chefs thought so—which is why they dreamed up this genius dinner. You get steamy jasmine rice, spiced chicken, cheese, sour cream, and (of course) hot sauce. To top it all off (no pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice, chili powder, and cheese. You really can have it all!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Corn
1 tablespoon
Southwest Spice Blend
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Hot Sauce
1 unit
Lime
1 teaspoon
Chili Powder
10 ounce
Chopped Chicken Breast
1 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains Milk)
¼ ounce
Cilantro
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups water 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.
• While rice cooks, wash and dry produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. (TIP: 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. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
• 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.
• 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.
Chicken is fully cooked when internal temperature reaches 165º.
