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Hot jalapeno elote chicken bowl next to a container of AE Dairy Hot Jalapeno sour cream dip.

Hot Jalapeno Elote Chicken Bowl

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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Rice Base
  • 4 T long grain rice
  • 4 T quinoa
  • 1 cup chicken broth
  • 2 tsp lime juice
  • Salt to taste
Chicken
  • 16 ounces chopped chicken breast
  • 1 T olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 T lime juice
Hot Jalapeno Elote Topping
  • 3 cups corn
  • 1/3 cup mayonnaise
  • 1/2 cup AE Hot Jalapeno Sour Cream Dip
  • 1 T lime juice
  • 1/2 tsp chili powder
  • 1/2 cup crumbled cotija cheese
  • 2 T chopped cilantro
Optional toppings
  • Tomato chopped
  • Avocado slices
  • Extra cotija
  • Tajin
  • Lime wedges

Method
 

  1. Preheat oven to 350 degrees F.
  2. Grease 4 of your favorite small baking dishes.
  3. Place 1 T rice, 1 T quinoa, and 1/4 cup chicken broth in the glass containers.
  4. In a separate bowl, place diced chicken breast and spices listed above. Stir to coat well.
  5. Put 4 ounces of chicken in each bowl.
  6. Bake for 35-40 minutes or until the rice is tender and the chicken reaches 165 degrees F.
  7. Remove from oven and set aside.
  8. While the chicken and rice are cooking make your elote.
  9. Start by grilling or sauteing corn in a skillet. Cook until corn has some color or char. Let cool slightly.
  10. Place corn in a bowl and add the mayonnaise, AE Hot Jalapeno Sour Cream Dip, lime juice, chili powder, cotija, and cilantro. Stir until well combined. Taste and add salt and pepper as needed. Place in fridge until rice and chicken bake is done.
  11. When the rice and chicken are cooled. Place 1/4 cup elote mix on top. Add extra toppings and enjoy!
  12. Store extra servings in the refrigerator for up to 4 days.