🇲🇽 Yucatán Citrus Chicken Bowls …

Updated at: Thu, 17 Aug 2023 04:58:37 GMT

Step 1

Pat chicken dry with paper towels; place in med. bowl. Toss with Tex-Mex paste, juice from whole mandarin, juice from 1 lime wedge, lime zest, & half of HF Southwest Spice.

Step 2

In sm. pot, combine rice, ¾C water, remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 3

While rice cooks, in sm. micro.-safe bowl, combine ¼ of onion, juice from half the lime, ¼t sugar, and a pinch of salt. Microwave (1 min.) until onion is softened. Set aside. In separate sm. bowl, combine smoky red pepper crema & pinch of salt. Add water 1t at a time until mixture reaches drizzling consistency.

Step 4

Heat drizzle of oil in lg. pan over med.-high. Add poblano; season with salt/pepper. Cook (3-4 min.), stirring, until slightly softened. Add another drizzle of oil & remaining onion; season with salt/pepper. Cook (4-6 min.), stirring, until veggies are tender. Transfer to plate.

Step 5

Heat drizzle of oil in same pan over med.-high. Add chicken; cook (4-6 min.), stirring occasionally, until lightly charred & cooked through. Add a pinch of chili powder, taste, & season with salt/pepper. Stir in cooked veggies, then remove pan from heat.

Step 6

Fluff rice with fork; stir in 1 Tbsp butter & season with salt. Divide rice between bowls; top with chicken & veggie mixture, crema, & drained pickled onion. Sprinkle with cilantro. Cut remaining lime into wedges; serve on the side.

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