Yucatán Citrus Chicken Bowls

🥘 Ingredients

• ancho chili powder
  1 tsp
• black pepper
  1 tsp
• butter
  1 tbsp
• chopped chicken breast
  12 oz
• cilantro
  1 small bunch
• jasmine rice
  ¾ cup
• lime
  2 pieces
• long green pepper
  2 pieces
• mandarin orange
  1 piece
• olive oil
  2 tbsp
• onion
  1 medium
• salt
  1 tsp
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  ½ tsp
• tex-mex paste
  1 tbsp
• water

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve mandarin orange and zest. Quarter lime . Halve, peel, and thinly slice onion . Halve, core, and thinly slice long green pepper crosswise into strips. Roughly chop cilantro . Pat chopped chicken breast dry with paper towels; place in a medium bowl. Toss with tex-mex paste , juice from mandarin, lime zest, half the southwest spice blend , and juice from one lime wedge.

   mandarin orange: 1 piece, lime: 2 pieces, onion: 1 medium, long green pepper: 2 pieces, cilantro: 1 small bunch, chopped chicken breast: 12 oz, tex-mex paste: 1 tbsp, southwest spice blend: 1 tbsp
2. 

   2

   In a small pot , combine jasmine rice , ¾%cup water , remaining southwest spice blend, and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine ¼ of the onion, juice from half the lime, ¼%tsp sugar , and a pinch of salt. Microwave until onion is softened ⏱️ 1 minute . Set aside. In a separate small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1%tsp at a time until mixture reaches a drizzling consistency.

   sugar: ½ tsp, smoky red pepper crema: 2 tbsp
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and season with salt and black pepper . Cook, stirring, until slightly softened ⏱️ 4 minutes . Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender ⏱️ 6 minutes . Transfer to a plate.

   olive oil: 2 tbsp, black pepper: 1 tsp
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly charred and cooked through ⏱️ 6 minutes . Add a pinch of ancho chili powder to taste. Season with salt and pepper to taste. Stir in veggies, then remove pan from heat.

   ancho chili powder: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in 1%tbsp butter until melted. Season with salt to taste. Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Cut remaining lime into wedges and serve on the side.

   butter: 1 tbsp