Spicy Green Chile Chicken Rice Bowl with Roasted Corn and Pickled Red Onion and Jalapeños

Serves 2-3



  • 1/2 small red onion, thinly sliced
  • 1-2 jalapeños, stemmed and sliced into thin rings
  • ¼ cup distilled white vinegar
  • 1 tbsp lime juice
  • 1 ½ tsp sugar
  • Kosher salt
  • 2 poblano peppers, stemmed, seeded and cut into 1-inch pieces
  • 1 ½ cups frozen corn
  • 2 tbsp vegetable or canola oil
  • Black pepper
  • 2 tbsp mayonnaise
  • 2-3 teaspoons hot sauce
  • 3 cups cooked white rice
  • Meat from 1 roasted chicken (homemade or store-bought rotisserie)
  • 1 ripe avocado, halved, pitted and cut into ½-inch pieces
  • ¼ cup crumbled queso fresco
  • 1 small bunch cilantro, finely chopped


  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
  2. Place sliced onion and jalapeño in a small bowl. In a small saucepan, whisk together the vinegar, lime juice, sugar and ½ teaspoon kosher salt. Place over medium-high heat and bring the mixture to a simmer. Pour the mixture over the onion and jalapeño and toss to coat. Set aside to let pickle.
  3. Spread out the poblano peppers and corn on the prepared baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat and spread into a single layer. Cook until the vegetables are tender and lightly browned, about 15 minutes.
  4. In a small bowl, whisk together the mayonnaise, hot sauce and 2 tablespoons of liquid from the onions and jalapeño. Season with salt and pepper, taste and adjust seasonings as desired.
  5. Spoon rice into bowls. Top with chicken, diced avocado, poblanos and corn, and pickled onion and jalapeño. Drizzle with the sauce and sprinkle with the queso fresco and cilantro.