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Street food has long captivated the hearts and taste buds of food lovers around the world, evolving from humble street vendors to culinary sensations that find their way into home kitchens. The vibrant flavors, engaging aromas, and diverse textures of street food inspire many to recreate these beloved dishes in their own kitchens. One such dish that has gained immense popularity is the Street Corn Chicken Rice Bowl. This recipe combines the essence of street food with the comfort of a homemade meal, making it a delicious and nutritious option for any time of day.

Street Corn Chicken Rice Bowl

Discover the vibrant flavors of a Street Corn Chicken Rice Bowl that brings the essence of street food right to your kitchen! This delicious dish combines juicy chicken thighs, sweet corn, and fluffy jasmine rice, all topped with a creamy dressing for a satisfying meal any time of day. Perfect for family dinners or meal prep, it's both nutritious and visually stunning. Get ready to savor every bite! #StreetCornChickenRiceBowl #HomeCooking #ComfortFood #RecipeIdeas #Foodie
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 pound boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

2 cups corn kernels (fresh, frozen, or canned and drained)

¼ cup mayonnaise

1 tablespoon lime juice

1 cup crumbled feta cheese

½ cup fresh cilantro, chopped

2 green onions, sliced

1 avocado, sliced (for topping)

Lime wedges (for serving)

Instructions
 

Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, cover, and reduce heat to a simmer. Cook for 15 minutes, then remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F / 74°C). Remove from the skillet and let it rest for a few minutes, then chop into bite-sized pieces.

      Sauté the Corn: In the same skillet, add the corn (if using fresh corn, you might want to sauté it a little longer until slightly charred). Cook for about 5 minutes until heated through and slightly caramelized. Season with salt and pepper to taste.

        Mix the Corn Topping: In a small bowl, mix the mayonnaise with lime juice. Add the charred corn and toss to combine. Fold in the crumbled feta cheese and half of the chopped cilantro.

          Assemble the Bowl: Start with a base of fluffy jasmine rice in each serving bowl. Top with the sautéed chicken pieces, then generously add the corn mixture on top.

            Garnish: Finish by adding sliced avocado, remaining cilantro, and green onions. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4