Bowls have gone beyond “having a moment” and officially transformed into a dinnertime staple. And why not? They’re hearty, comforting, and so versatile. This version’s got kickin’ chicken served over a bed of savory turmeric rice, topped with fresh salsa and tangy chipotle-lime crema. Yep, this bodacious bowl is sure to satisfy.
Chicken Stock Concentrate
Wash and dry all produce. Halve, peel, and finely dice onion. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Mince cilantro leaves and stems.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add half the onion and cook until slightly softened, 1-2 minutes. Stir in 1¼ cups water (2¼ cups for 4), stock concentrate, ¼ tsp turmeric (½ tsp for 4; we sent more), and salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Pat chicken dry with paper towels; season all over with salt, pepper, and a pinch of chipotle powder (use up to ¼ tsp if you like spicy food). Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: Lower heat if chipotle powder is browning too quickly.) Turn off heat; transfer to a cutting board.
While chicken cooks, combine tomato, cilantro, and 2 TBSP onion (3 TBSP for 4 servings) in a medium bowl (taste and add more onion if desired). Squeeze in lime juice to taste. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
In a small bowl, combine sour cream, lime juice and zest to taste, and a pinch of chipotle powder (for an even spicier kick, use up to ¼ tsp). Season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter, half the salsa, any remaining lime zest, salt, and pepper. Divide between bowls. Slice chicken crosswise; arrange over rice. Top chicken with spicy lime cream and remaining salsa. Cut any remaining lime into wedges; serve on the side.