---
title: Smokehouse Pulled Chicken Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/smokehouse-pulled-chicken-bowls-5f5fa43ab7994b69f050a7e4}
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Medium
allergens: [Milk]
tags: [Quick, Calorie Smart, Vegan, Sodium Smart, Easy Cleanup]
rating: 4.0
rating_count: 6200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved this meal, with some calling it their favorite HelloFresh dish.
  - theme: Ease of prep
    text: Customers appreciated how quick and easy this meal was to prepare.
image: "https://images.recipes.furrysalamander.com/smokehouse-pulled-chicken-bowls.avif"
---
In a #small pot{}, combine @jasmine rice{½%cup}, 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.

Meanwhile, wash and dry all produce. Zest and quarter @lime{1%unit}. Halve, peel, and thinly slice @shallot{1%unit}. Drain @corn{1%cup}; pat very dry with paper towels. Thinly slice half the @jalapeño{1%unit}; mince remaining.

In a #small bowl{}, combine @sour cream{2%tbsp}, 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{1%tsp}.

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.

Heat a drizzle of @olive oil{2%tbsp} 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.

Reduce heat to low; stir in 1%tbsp @butter{2%tbsp} and 1%tsp @southwest spice blend{2%tsp}. Cook, stirring ~{1%minute}. Season with salt and pepper.

Meanwhile, heat a drizzle of oil in a #medium pan{} over medium-high heat. Add @BBQ pulled chicken{10%oz}, 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.

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

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.