Smoky Poblano Corn Burrito Bowl With Lime Crema

Craving a vibrant, flavorful meal that’s both satisfying and relatively quick to put together? Look no further than this Smoky Poblano Corn Burrito Bowl with Lime Crema! This recipe is a delightful explosion of textures and tastes – smoky roasted poblano peppers, sweet corn, tender chicken, creamy lime crema, and a burst of freshness from cilantro and pomegranate. It’s a healthy, customizable meal that’s perfect for a weeknight dinner or a weekend lunch. Get ready to experience a fiesta in a bowl!

What You’ll Need

• 200 g (1 cup) Long-Grain Basmati Rice: We’re using basmati rice for its lovely fluffy texture and subtle aroma. Rinsing the rice before cooking removes excess starch, resulting in perfectly separated grains.
• 400 ml (1 ¾ cup) Water: The liquid needed to cook the basmati rice to perfection.
• Pinch of Salt: Enhances the flavor of the rice.
• 250 g (1 lb) Boneless, Skinless Chicken Thighs: Chicken thighs are preferred for their juiciness and flavor, but breasts can be substituted (see substitutions section). Cut into bite-sized strips for easy eating.
• 1 tsp (5 g) Smoked Paprika: This is where the ‘smoky’ magic begins! Smoked paprika adds a deep, rich flavor that complements the poblano peppers beautifully.
• 1 tsp (5 g) Ground Cumin: A warm, earthy spice that’s a staple in Southwestern cuisine.
• ½ tsp (2.5 g) Ground Black Pepper: For a touch of spice and depth. Freshly ground is always best!
• ½ tsp (2.5 g) Sea Salt: Seasoning for the chicken, bringing out all the flavors.
• 1 tbsp (15 ml) Olive Oil (for chicken): Used for cooking the chicken, providing a healthy fat and preventing sticking.
• 1 cup (165 g) Canned Black Beans: Drained and rinsed to remove excess sodium. Black beans add protein and a hearty texture to the bowl.
• 1 Large Poblano Pepper: The star of the show! Poblano peppers have a mild heat and a wonderfully smoky flavor when roasted. Stem removed and seeded before cutting into strips.
• 1 cup (150 g) Frozen Corn Kernels: Thawed before roasting. Frozen corn is convenient and retains its sweetness.
• 1 tbsp (15 ml) Olive Oil (for roasting veg): Used to coat the poblano and corn, helping them roast to perfection.
• ½ tsp (2 g) Ground Cumin (for salsa): Adds another layer of warm spice to the salsa.
• ½ tsp (2 g) Smoked Paprika (for salsa): Reinforces the smoky flavor profile in the salsa.
• 1 Clove Garlic: Minced to release its aromatic flavor.
• ¼ cup (60 ml) Fresh Lime Juice: Essential for the bright, zesty lime crema and the salsa. Freshly squeezed is highly recommended!
• 2 tbsp (30 ml) Honey: Balances the acidity of the lime juice in the crema and adds a touch of sweetness.
• ¼ cup (60 g) Greek Yogurt (full-fat): Provides a creamy base for the lime crema. Full-fat yogurt offers the richest texture.
• 2 tbsp (30 ml) Chopped Fresh Cilantro: Divided – some for the salsa, some for garnish. Cilantro adds a fresh, herbaceous note.
• ½ tsp (2 g) Chipotle Powder: Adds a smoky heat to the lime crema. Adjust to your spice preference.
• ¼ cup (40 g) Pomegranate Arils: Adds a beautiful pop of color and a burst of sweet-tart flavor to the salsa.
• Salt to taste: For final seasoning adjustments.

Substitutions

Chicken: Feel free to substitute the chicken thighs with chicken breasts, shrimp, or even firm tofu for a vegetarian option. If using chicken breasts, be careful not to overcook them, as they can become dry. Poblano Pepper: If you can’t find poblano peppers, Anaheim peppers are a milder substitute. For more heat, use a jalapeño (remove the seeds for less spice). Greek Yogurt: Sour cream can be used in place of Greek yogurt, but it will result in a less tangy crema.

Crafting Your Smoky Poblano Corn Burrito Bowl: A Step-by-Step Guide

1. Rice Preparation: Begin by thoroughly rinsing the basmati rice under cold water until the water runs clear. This removes excess starch, resulting in fluffier rice. Combine the rinsed rice with 400ml of water and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat and let it sit, covered, for another 5 minutes. Finally, fluff with a fork to separate the grains.
2. Roasting the Poblano and Corn: Preheat your oven to 220°C (425°F). In a bowl, toss the poblano pepper strips and thawed corn kernels with 1 tablespoon of olive oil, ½ teaspoon of cumin, ½ teaspoon of smoked paprika, and a pinch of salt. Spread the mixture in a single layer on a baking sheet. Roast for 15 minutes, stirring halfway through, until the vegetables are slightly charred around the edges. This charring is key to developing the smoky flavor profile.
3. Creating the Smoky Poblano Corn Salsa: Transfer the roasted poblano and corn mixture to a bowl. Add the minced garlic and ¼ cup of fresh lime juice. Gently pulse with a fork to create a coarse salsa – you want some texture, not a smooth puree. Fold in the pomegranate arils and 1 tablespoon of chopped cilantro. Taste and adjust seasoning as needed. The salsa should be vibrant, smoky, and slightly tangy.
4. Cooking the Chicken: Season the chicken strips generously with smoked paprika, cumin, black pepper, and salt. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until browned and cooked through. Ensure the internal temperature reaches 74°C (165°F) for food safety. Remove the chicken from the skillet and keep warm.
5. Whipping Up the Lime Crema: In a small bowl, whisk together the Greek yogurt, remaining ¼ cup of lime juice, honey, and chipotle powder. Add a pinch of salt and whisk until smooth and creamy. Taste and adjust the seasoning to your preference. The lime crema adds a cooling, tangy counterpoint to the smoky flavors.
6. Assembling the Burrito Bowl: To assemble each bowl, start with a generous bed of fluffy basmati rice. Top with a portion of the black beans, followed by the grilled chicken strips. Drizzle a generous swirl of the lime crema over the center of the bowl. Spoon the smoky poblano corn salsa around the bowl, allowing the vibrant colors to shine. Garnish with the remaining chopped cilantro and a scattering of pomegranate arils for a final touch of freshness and visual appeal.

The Importance of Charring for Smoky Flavor

The key to this burrito bowl’s signature smoky flavor lies in the charring of the poblano peppers and corn. Roasting at a high temperature caramelizes the natural sugars in the vegetables, creating a depth of flavor that mimics traditional smoking techniques. Don’t be afraid to let them get a little blackened – that’s where the magic happens! The smoked paprika in both the chicken seasoning and the salsa further enhances this smoky profile.

Customizing Your Heat Level

The chipotle powder in the lime crema adds a subtle kick of heat. If you prefer a milder flavor, reduce the amount of chipotle powder or omit it altogether. For those who enjoy more spice, consider adding a pinch of cayenne pepper to the chicken seasoning or a finely chopped jalapeño to the salsa.

Ingredient Spotlight: Poblano Peppers

Poblano peppers are a mild to medium-heat chili pepper originating from Mexico. They have a rich, fruity flavor that complements the sweetness of the corn and the tanginess of the lime crema. Roasting them not only enhances their flavor but also makes them easier to peel and seed.

Make-Ahead Tips for a Quick Weeknight Meal

This burrito bowl is perfect for meal prepping! The rice can be cooked and stored in the refrigerator for up to 3 days. The salsa can also be made ahead of time and stored in an airtight container. The chicken can be cooked and shredded, then reheated when ready to assemble the bowls. The lime crema is best made fresh, but can be stored for up to 24 hours.

Serving Suggestions & Variations

While delicious on its own, this Smoky Poblano Corn Burrito Bowl can be further customized. Consider adding a sprinkle of crumbled cotija cheese, a dollop of guacamole, or a side of tortilla chips for dipping. For a vegetarian option, substitute the chicken with grilled halloumi or seasoned tofu.

Frequently Asked Questions

Can I use frozen poblano peppers?

While fresh poblanos are best, you can use frozen. Thaw them completely and pat them dry before roasting.

What if I don’t have pomegranate arils?

They add a lovely burst of sweetness and color, but you can substitute with chopped tomatoes or a sprinkle of red onion.

Can I make this vegan?

Yes! Simply substitute the Greek yogurt with a plant-based yogurt alternative and ensure your honey is vegan-friendly (or use maple syrup).Ready to enjoy this vibrant and flavorful Smoky Poblano Corn Burrito Bowl? Don’t forget to save this recipe to Pinterest for later! [Pinterest Save Button/Link]

Print