Smokehosue Pulled Chicken Bowls
Ingredient List
| Ingredient |
Quantity |
Units |
| BQ Pulled Chicken |
10 |
Ounce |
| Jasmine Rice |
1/2 |
Cup |
| Lime |
1 |
Each |
| Shallot |
1 |
Each |
| Corn |
14 |
Ounce |
| Jalapeño |
1 |
Each |
| Sour Cream |
2 |
Tablespoon |
| Southwest Spice Blend |
1 |
Tablespoon |
| Salt |
|
|
| Pepper |
|
|
Ingredient List - Southwest Spice Blend
| Ingredient |
Quantity |
Units |
| Garlic Powder |
2 |
Part |
| Cumin |
1 |
Part |
| Chili Powder |
1 |
Part |
Cooking Time:
Total Time: 25-30 Minutes
Prep Time: 5-10 Minutes
Cook time: 15-20 Minutes
Servings:
2
Instructions
Step 1: Cook Rice
In a small pot, combine rice, 3/4 cup water, 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.
Step 2: Prep & Make Crema
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
- Small squeeze of lime juice
- Small pinch of lime zest.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Season with salt and pepper.
Optional Step: Mix Spice Blend
In a small bowl, combine spice blend.
Recommend 1 Part = 1 teaspoon.
Step 3: Pickle Shallot
In a second small microwave-safe bowl, combine:
- Shallot
- Juice from half the lime
- 1/4 tsp sugar
- Splash of water
- Pinch of salt
- Pinch of pepper
Cover bowl with plastic wrap.
Microwave for 1 minute.
Let stand until ready to serve.
Step 4: Char Corn
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 Tablespoon butter and 1 teaspoon Southwest Spice.
You’ll use the rest of the spice blend in the next step.
Cook, stirring, 1 minute.
Season with salt and pepper.
Step 5: Simmer Chicken
Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat.
To pan, add:
- BBQ pulled chicken
- Remaining Southwest Spice
- 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
Step 6: Finish & Serve
Fluff rice with a fork.
Stir in remaining lime zest and 1 TBSP butter.
Season with salt and pepper.
Divide rice between shallow bowls.
top with pulled chicken and corn.
Garnish with lime crema and some pickled shallot (draining first).
Add sliced jalapeño as you like.
Serve.
Recipe inspired by: