Birria Chicken & Street Corn Bowls
with Cotija, Sour Cream & Hot Sauce
- Milk
- Eggs
This Mexican-inspired rice bowl pairs tender chicken simmered in rich, savory birria sauce with fluffy lime rice and smoky esquites-style corn tossed with creamy chili mayo and salty cotija cheese. Finished with cool sour cream and fresh cilantro, it’s a bold, comforting meal packed with satisfying textures and vibrant street-food flavor.
Ingredients
2 unit
Corn
3 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Chopped Chicken Breast
½ cup
Cotija Cheese
(Contains: Milk)
1 ounce
Birria Paste
½ teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ 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.
While rice cooks, wash and dry produce.
Drain corn, then pat very dry with paper towels. Zest and quarter lime. Roughly chop cilantro.
Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.
While corn cooks, in a large bowl, combine mayonnaise, half the chili powder (all for 4 servings), and juice from half the lime. Season with salt and pepper. TIP: If you aren’t a fan of spice, use as much chili powder as desired or leave it out altogether!
Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Stir in birria paste and ⅓ cup water (½ cup for 4 servings). Bring to a simmer and cook until thickened, 2-3 minutes.
Season with salt and pepper.
While chicken cooks, stir half the cotija cheese (save the rest for serving) into bowl with corn. Taste and season with salt, pepper, and a squeeze of lime juice if desired.
Fluff rice with a fork; stir in lime zest and season with salt and pepper.
Divide rice between bowls and top with chicken, esquites, and remaining cotija. Dollop with sour cream and garnish with cilantro. Serve with any remaining lime wedges on the side. TIP: If you like things spicy, top with your favorite hot sauce for an extra kick!
