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Taqueria Chicken Bowls
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Taqueria Chicken Bowls

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!

Tags:
Spicy
Protein Smart
Easy Prep
Quick
Allergens:
Eggs
Milk

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

Total Time20 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories790 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol165 mg
Sodium650 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

Small pot
Large Bowl
Large Pan
Paper Towel
Strainer

Instructions

Cook Rice
1

• In a small pot, combine rice, ¾ cup water (1½ 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.

Make Chili Mayo
2

• 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.

Char Corn
3

• 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.

Cook Chicken
4

• 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 ¼ 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.

Make Esquites
5

• While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and a squeeze of lime juice if desired.

Finish & Serve
6

• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with chicken, 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.