Chivi Chicken Bowls
Flavorful chicken bowls with seasoned chicken, jasmine rice cooked in chicken stock, fresh cucumber avocado salsa, charred sweet peppers, and a creamy street corn salad, finished with pickled red onions, customizable for dinner or meal prep.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts or thighs
- olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper or less, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
Rice
- 2 cups jasmine rice
- 3 cups chicken stock
Cucumber Avocado Salsa
- 2 cucumbers diced
- 1 avocado diced
- juice of 1 lime
- salt to taste
Charred Peppers
- 1 lb mini sweet peppers thinly sliced
- 1 tablespoon olive oil
Street Corn Salad
- 2 cups cooked corn kernels grilled or thawed frozen corn
- 1 tablespoon mayonnaise
- a dash of Tajin seasoning to taste
For Serving
- pickled red onions
Instructions
- Preheat the oven to 400F (200C). Arrange the chicken on a sheet pan, drizzle with olive oil, and coat with the combined spices.
- Roast for 20 to 25 minutes, until the internal temperature reaches 165F (74C), then rest briefly and slice into thin strips. For a grilling option, grill over medium-high heat to 165F (74C), rest, and slice.
- Rinse the jasmine rice until the water runs mostly clear. Combine it with the chicken stock, bring to a boil, reduce to low, cover, and simmer for about 15 minutes, until the liquid is absorbed. Rest covered for 5 minutes, then fluff with a fork.
- Combine the cucumbers, avocado, and lime juice, season with salt, and toss gently.
- Heat olive oil in a skillet over medium-high heat and cook the peppers until softened and lightly charred.
- Combine the corn, mayonnaise, and a little Tajin, stir until coated, and adjust the seasoning.
- Divide the rice among bowls, top with chicken, salsa, peppers, and corn salad, and finish with pickled red onions and lime wedges if desired.
Video
