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.
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Lime
¼ ounce
Cilantro
1 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
¾ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 teaspoon
Chipotle Powder
2 tablespoon
Sour Cream
( Milk)
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
( Milk)
Kosher Salt
Pepper
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.
