Warm Achiote Chicken Bowl with Lime Rice, Charred Corn and Cucumber Cream

Instructions

1. 1

   1. In a medium bowl, mix the achiote paste, orange juice, 15 ml (1 tbsp) of the lime juice, half of the minced garlic, cumin, 4 g (about 3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Add the chicken and toss well to coat. Let it marinate for 10 minutes while you prepare the rest.

2. 2

   2. Rinse the jasmine rice. Place it in a pot with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Remove from the heat, let rest for 5 minutes, and fluff with a fork. Mix with the lime zest, the remaining lime juice, and 8 g (1/4 cup) of the chopped cilantro.

3. 3

   3. Heat a large skillet or grill pan over medium-high heat. Add half of the remaining olive oil and cook the corn with a pinch of salt and the rest of the black pepper for 5 to 7 minutes, stirring occasionally, until golden and lightly charred. Remove and set aside.

4. 4

   4. In the same skillet, add the rest of the oil if needed and cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized. The center of the chicken should reach 165°F (74°C).

5. 5

   5. While the chicken cooks, make the cucumber cream. In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, the remaining garlic, honey, 2 g (about 1/2 tsp) salt, and the remaining cilantro.

6. 6

   6. To serve, divide the lime rice among 4 bowls. Top with the achiote chicken, charred corn, and red cabbage. Finish with spoonfuls of cucumber cream and serve right away.