Yucatan Citrus Chicken Bowls with Poblano, Smoky Red Pepper Crema & Pickled Onion

Name: Yucatan Citrus Chicken Bowls with Poblano, Smoky Red Pepper Crema & Pickled Onion
Cuisine: Mexican, Latin American
Ingredients: 1 unit Mandarin Orange; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Tex-Mex Paste; ½ cup Jasmine Rice; 1 teaspoon Ancho Chili Powder; 1 unit Lime; 1 unit Poblano Pepper; 10 ounce Chicken Breast Strips; 1 tablespoon Southwest Spice Blend; 4 tablespoon Smoky Red Pepper Crema; Salt; Pepper; ¼ teaspoon Sugar; 1 tablespoon Butter; 1 tablespoon Vegetable Oil

6 steps

Punchy, tangy citrus is a key ingredient in the Yucatan’s vibrant cuisine. There, lime and orange juices are often used to marinate pork and chicken, and also serve as pickling liquid for a tangy onion garnish. Tonight’s Yucatan-inspired marinade blends lime and mandarin orange juices with zesty spices, which not only adds savory, tangy notes to the finished dish—it also tenderizes the meat for juicy results. It’s served over spiced jasmine rice with sautéed poblano and onion, then drizzled with smoky red pepper crema. Lime-pickled onions and aromatic cilantro complete this truly SUPER bowl.

Updated at: Thu, 17 Aug 2023 12:30:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories715.3 kcal (36%)

Total Fat24.9 g (36%)

Carbs81.1 g (31%)

Sugars21 g (23%)

Protein39.3 g (79%)

Sodium2936.8 mg (147%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 unitmandarin orange

1 unitred onion

0.25 ouncecilantro

1 unittex-mex paste

½ cupjasmine rice

1 teaspoonancho chili powder

1 unitlime

1 unitpoblano pepper

10 ouncechicken breast strips

1 tablespoonsouthwest spice blend

4 tablespoonroasted red pepper paste

salt

pepper

¼ teaspoonsugar

1 tablespoonbutter

1 tablespoonvegetable oil

Instructions

Step 1

• Wash and dry all produce. • Halve mandarin. Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with Tex-Mex paste, juice from whole mandarin, lime zest, juice from 1 lime wedge, and half the Southwest Spice (you’ll use the rest in the next step). • 4 SERVINGS: Use juice from both mandarins and 2 lime wedges.

Step 2

• In a small pot, combine rice, ¾ cup water, remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

Step 3

• While rice cooks, in a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside. • In a separate small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use ½ tsp sugar.

Step 4

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. Transfer to a plate and set aside.

Step 5

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Add a pinch of chili powder to taste. Taste and season with salt and pepper. • Stir in cooked veggies, then remove pan from heat.

Step 6

• Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. • Divide rice between bowls and top with chicken and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Cut remaining lime into wedges and serve on the side.

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