Yucatan Citrus Chicken Bowls

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• ancho chili powder
  1 tsp
• butter
  1 tbsp
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• mandarin orange
  2 unit
• onion
  2 unit
• smoky red pepper crema
  1/2 c
• water
  ¾ cup
• ¼
  tsp

🍳 Cookware

• small
• large pan

1. 

   1

   Wash and dry all produce. Halve mandarin orange . Zest and 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 (you'll use the rest in the next step), and juice from one lime wedge (two wedges for 4 servings).

   mandarin orange: 2 unit, lime: 2 unit, onion: 2 unit, long green pepper: 2 unit, cilantro: ½ oz, chopped chicken breast: 20 oz, Tex-Mex paste: 2 unit, Southwest Spice Blend: 1 tbsp
2. 

   2

   In a small pot, combine jasmine rice , 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, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup, Southwest Spice Blend: 1 tbsp
3. 

   3

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

   ¼: tsp, smoky red pepper crema: 1/2 c
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and season with salt and pepper. Cook, stirring, until slightly softened, ⏱️ 3 minutes . Add another drizzle of oil and the remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, ⏱️ 4 minutes more. Transfer to a plate.
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly charred and cooked through, ⏱️ 4 minutes more. Add ancho chili powder to taste. Season with salt and pepper. Stir night veggies into the chicken.

   ancho chili powder: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in butter until melted. Season with salt to taste. Divide rice between bowls and top with chicken and veggies, dollop of crema, and as much pickled onion as you like. Sprinkle with cilantro. Cut remaining limes into wedges and serve alongside.

   butter: 1 tbsp