Smokehouse Pulled Chicken Bowls

🥘 Ingredients

• BBQ pulled chicken
  10 oz
• Southwest Spice Blend
  1 tbsp
• black pepper
• corn
  1 unit
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• paper towels
• plastic wrap
• rice
• salt
• shallot
  1 unit
• sour cream
  4 tbsp
• sugar
  ¼ tsp

🍳 Cookware

• small pot
• small bowl
• small microwave-safe bowl
• large pan
• medium pan

1. 

   1

   In a small pot , combine jasmine 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 the heat until ready to serve.

   jasmine rice: ½ cup, 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 the remaining half. In a small bowl , combine sour cream , a squeeze of lime juice, and a pinch of lime zest. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and black pepper .

   lime: 1 unit, shallot: 1 unit, corn: 1 unit, paper towels, jalapeño: 1 unit, sour cream: 4 tbsp, salt, black pepper
3. 

   3

   In a second small microwave-safe bowl , combine the sliced shallot, juice from half the remaining lime, ¼ tsp sugar (½ tsp for 4 servings), a splash of water, and a pinch of salt and black pepper . Cover with plastic wrap ; microwave until steaming, about ⏱️ 1 minutes . Let stand until ready to serve.

   sugar: ¼ tsp, salt, black pepper, plastic wrap
4. 

   4

   Heat a large 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, about ⏱️ 4-6 minutes . If corn begins to pop, cover the pan. Reduce the heat to low; stir in 1 tbsp butter (2 tbsp for 4 servings) and 1 tsp Southwest Spice Blend (2 tsp for 4 servings). Cook, stirring, about ⏱️ 1 minutes . Season with salt and black pepper .

   Southwest Spice Blend: 1 tbsp, salt, black pepper
5. 

   5

   Meanwhile, heat a large drizzle of olive oil in a medium pan over medium-high heat. Add BBQ pulled chicken *, remaining Southwest Spice Blend , and juice from the remaining lime. Bring to a simmer and cook, stirring, until chicken is warmed through, about ⏱️ 1-2 minutes . Stir in a splash of water if the mixture seems dry.

   BBQ pulled chicken: 10 oz, Southwest Spice Blend
6. 

   6

   Fluff rice with a fork and stir in the remaining lime zest and 1 tbsp butter; season with salt and black pepper . Divide the 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.

   rice, salt, black pepper