Smoky Chicken Taco Bowls
Green Chile Rice
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken thighs, cubed
- 1 Tbsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (12-oz) pkg frozen corn kernels
- 2 tsp ground cumin
- ½ cup water
- 1 (8-oz) carton sour cream
- 1 chipotle pepper in adobo sauce, diced
- 2 Tbsp lime juice
Instructions
- Sprinkle chicken with chili powder, salt, and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet; keep warm.
- Cook bell pepper and onion blend and corn in 2 Tbsp hot oil in same skillet over medium-high heat 6 minutes or until lightly browned and tender.
- Stir in chicken, cumin, and water; cook until thoroughly heated.
- Stir together sour cream, chipotle pepper, and lime juice. Serve sour cream mixture with chicken.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (7-oz) can diced mild green chiles
- 3 green onions, thinly sliced
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Stir green chiles, onions, and salt into rice.
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