Smokehouse Pulled Chicken Bowls

🥘 Ingredients

• BBQ pulled chicken
  10 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• corn
  1 c
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• olive oil
  2 tbsp
• salt
• shallot
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  2 tsp
• sugar
• water

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan
• medium pan

1. 

   1

   In a small pot , combine jasmine rice , ¾%cup water , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water, salt
2. 

   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.

   lime: 1 unit, shallot: 1 unit, corn: 1 c, jalapeño: 1 unit
3. 

   3

   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 black pepper .

   sour cream: 2 tbsp, black pepper: 1 tsp
4. 

   4

   In a second small bowl , combine shallot, juice from half the lime, ¼%tsp sugar , 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.

   sugar
5. 

   5

   Heat a drizzle of olive 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 ⏱️ 5 minutes . If corn begins to pop, cover pan.

   olive oil: 2 tbsp
6. 

   6

   Reduce heat to low; stir in 1%tbsp butter and 1%tsp southwest spice blend . Cook, stirring ⏱️ 1 minute . Season with salt and pepper.

   butter: 2 tbsp, southwest spice blend: 2 tsp
7. 7

   Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add BBQ pulled chicken , remaining southwest spice blend, and juice from remaining lime. Bring to a simmer and cook, stirring ⏱️ 2 minutes , or until chicken is warmed through (165 degrees F). Stir in a splash of water if mixture seems dry.

   BBQ pulled chicken: 10 oz
8. 8

   Fluff rice with a fork and stir in remaining lime zest and 1%tbsp butter; season with salt and pepper.
9. 9

   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.