Try this Smokehouse Pulled Chicken Bowls recipe, or contribute your own.
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Cook Rice
1
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
Prep & Make Crema
2
• 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, a small squeeze of lime juice, and a small pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Pickle Shallot
3
• In a second small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), a splash of water, and a pinch of salt and pepper. • Cover bowl with plastic wrap; microwave for 1 minute. Let stand until ready to serve.
Char Corn
4
• 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 TBSP butter (2 TBSP for 4 servings) and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use the rest of the spice blend in the next step.) Cook, stirring, 1 minute. Season with salt and pepper.
Simmer Chicken
5
• Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add BBQ pulled chicken*, remaining Southwest Spice, and 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.
Finish & Serve
6
• Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between shallow bowls; top with pulled chicken and corn. Garnish with lime crema, some pickled shallot (draining first), and as much sliced jalapeño as you like. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 48 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 42.6mg | 1 % | |
Potassium 696.9mg | 18 % | |
Total Carbohydrate 88.1g | 26 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 81.2g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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