Description
Take your taste buds on a flavor journey with this Spicy Saffron Chicken Rice Bowl. Infused with aromatic spices and creamy corn, this dish is a delightful twist on classic street food, perfect for any meal of the day.
Ingredients
– 1 lb boneless, skinless chicken tenderloins, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1/2 teaspoon saffron threads
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon chili powder
– Salt and black pepper to taste
– Juice of 1 lime
– 2 cups corn kernels
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 1/4 cup crumbled cotija or feta cheese
– Juice of 1/2 lime
– 1/4 cup chopped fresh cilantro
– 2 cups cooked rice
– 1/2 red onion, finely chopped
– 1 jalapeño, sliced (optional)
– 1 avocado, diced
Instructions
1. In a small bowl, dissolve saffron threads in 2 tablespoons of warm water. Set aside.
2. In a larger bowl, combine chicken tenderloins with olive oil, saffron water, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper. Mix well and let marinate for about 10 minutes.
3. Heat a skillet over medium heat and cook the marinated chicken until fully cooked, about 6-8 minutes. Add lime juice and stir well.
4. In a separate bowl, mix together corn, mayonnaise, sour cream, cotija or feta cheese, lime juice, and chopped cilantro.
5. Assemble each bowl starting with a layer of rice, followed by the cooked chicken and a generous scoop of the corn mixture.
6. Top with finely chopped red onion, jalapeño slices, and diced avocado.
7. Serve immediately and enjoy the rich, spicy flavors.