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Smokehouse Pulled Chicken Bowls

Smokehouse Pulled Chicken Bowls

with Buttery Jalapeño Corn, Pickled Shallot & Lime Crema

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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.

Tags:Quick
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Lime

1 unit

Shallot

13.4 ounce

Corn

1 unit

Jalapeño

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

10 ounce

Pulled Chicken in BBQ Sauce

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate106 g
Sugar46 g
Dietary Fiber5 g
Protein27 g
Cholesterol120 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Small Bowl
Strainer
Zester
Plastic Wrap
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.