Smokehouse Pulled Chicken Bowls

Name: Smokehouse Pulled Chicken Bowls with Buttery Jalapeño Corn, Pickled Shallot & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 tbsp Sour Cream; 1/2 cup Rice; 1 unit Jalapeño; 1 Lime; 1 tbsp Southwest Spice Blend; 10 oz BBQ Pulled Chicken; 1 unit Shallot; 1 Corn; tsp Black Pepper, tsp; tsp Salt, tsp

with Buttery Jalapeño Corn, Pickled Shallot & Lime Crema

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Sour Cream
1/2 cup Rice
1 unit Jalapeño
1 Lime
1 tbsp Southwest Spice Blend
10 oz BBQ Pulled Chicken
1 unit Shallot
1 Corn
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.

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