Taqueria Chicken Bowls

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Step 1

In small pot, combine rice, 3/4 cup water, pinch of salt. Bring to a boil, cover, reduce heat to low simmer. Cook until tender, 15-18min. Keep covered off heat until ready to serve.

Step 2

While rice cooks, quarter lime. In large bowl, combine mayo, half the chili powder, juice from half the lime, salt, and pepper.

Step 3

Drain corn, pat very dry with paper towels. Heat drizzle of oil in large pan over high heat. Add corn and cook, stirring occasionally until golden brown and lightly charred in spots, 4-6min. Turn off heat. Transfer to bowl with chili mayo, stir to combine, cover to keep warm. Wipe out pan.

Step 4

Pat chicken dry. Heat drizzle of oil in same pan over medium-high heat. Add chicken, southwest blend, remaining chili powder, and big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6min. Stir in stock concentrate and 1/4cup water. Bring to simmer and cook until saucy, 2-3 min. Season with salt and pepper and remove from heat.

Step 5

While chicken cooks, stir half the cheese into bowl with corn mixture. Taste and season with salt, pepper, and lime juice as needed.

Step 6

Fluff rice with fork and season with salt and pepper. Divide between bowls and top with chicken, esquites, and remaining cheese. Dollop with sour cream and drizzle hot sauce to taste. Pick cilantro leaves from stems and tear into pieces and sprinkle over top.