SOUTHWESTERN BROWN RICE BOWL WITH VEGGIES & CHICKEN

Adapted from Cook’s Illustrated

Ingredients:

2- 6 oz. boneless chicken breasts

2 tsp salt, divided

1/2 c. white vinegar

2 Tbsp lime juice

1 Tbsp sugar

1 small red onion, halved and sliced thin

1-2 jalapenos, stemmed and sliced into thin rings

3 poblanos, stemmed, seeded and cut into 1 inch pieces

1 Tbsp neutral oil, divided

3 cups corn, shucked off the cob

1 1/2 c. brown rice

3 Tbsp mayo

2-3 tsp minced canned chipotle chile in adobo sauce

1 ripe avocado, halved, pitted, and cut into 1/2 inch pieces

1/4 c. roasted, salted pepitas

Directions:

Adjust oven rack to middle position and preheat to 450 degrees. Place chicken breasts in center of 20 by 12 inch sheet of heavy duty tin foil. Sprinkle 1/8 teaspoon salt over each side of each breast. Bring short sides together and crimp and seal tightly. Crimp remaining open ends of pack leaving as much headroom as possible. Refrigerate for at least 20 minutes.

Combine vinegar, lime juice, sugar, a 1/2 teaspoon salt in a medium bowl. microwave until simmering, 1-2 minutes. Add onion and jalapeno and stir until coated. Set aside, stirring occasionally.

Bring 6 cups of water to a boil in a large saucepan. While the water is coming to a boil, toss poblanos with 1 tablespoon oil and 1/2 teaspoon salt. Spread in an even layer on half of rimmed baking sheet. Toss the corn with remaining 1/2 teaspoon salt and 1 tablespoon oil and spread in an even layer on other half of the sheet. Roast until poblanos begin to soften and the corn begins to brown at edges, about 10 minutes.

Add rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 25 minutes. Drain rice well and return it to saucepan. Cover and set aside.

While rice cooks, stir corn and poblanos and push to either side of the sheet to create a clearing in the center. Place foil packet in clearing and return sheet to oven. Cook until veggies are tender and brown and chicken registers 165 degrees, 18-20 minutes. Carefully open packet, transfer chicken to cutting board and let rest for 3 minutes. Halve each breast lengthwise and then slice crosswise 1/2 inch thick.

Transfer 1/4 cup onion liquid to small bowl. Add mayo and chipotle and whisk until smooth. Stir 3 tablespoons dressing into rice.

Spoon rice into 4 bowls. Arrange avocado, chicken, poblanos, corn, and pickled onion and jalapenos in piles that cover rice. Spoon 1 tablespoon dressing over each portion of chicken and drizzle remaining dressing over corn and poblanos. Sprinkle with pepitas and serve.