Think of this satisfying bowl as a deconstructed tamale with all of the bold flavour and none of the time-intensive prep. At its base, there's a deliciously tender corn cake reminiscent of cornbread. Juicy chicken thighs (seasoned with ancho chile powder, smoked paprika, and cumin) are shredded and tossed with our custom red chile sauce for spicy, smoky intensity, then mounded atop the corn cake and finished with a sprinkle of feta cheese. For an earthy, tangy accent, we paired roasted sweet potatoes and bell pepper with a pickled jalapeño crema.

Ingredients: Red chile marinated chicken (brined chicken thighs (chicken thigh, sea salt), red chile sauce (water, tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid), spanish onion, poblano pepper, olive oil, apple cider vinegar, chicken glace (chicken broth, carrot, onion, garlic, spices), garlic (garlic, water), ancho chili powder (ancho chili pepper, silicon dioxide), sea salt, garlic powder, herbs, spices), olive oil, ancho chili powder (ancho chili pepper, silicon dioxide), garlic powder, spices, herbs)) • Spiced sweet potatoes (sweet potato, red onion, red bell pepper, olive oil, ancho chili powder (ancho chili pepper, silicon dioxide), sea salt, herbs, spices) • Tamale bowl cake (corn, buttermilk (partly skimmed milk, salt, bacterial culture), unsalted butter (pasteurized cream, annatto), masa harina (corn, lime), corn meal (corn meal), honey, sea salt, baking powder, water) • Pickled jalapeno crema (sour cream (milk ingredients (or cream, milk, skim milk powder), bacterial culture, microbial enzyme), pickled jalapenos (jalapeno peppers, water, vinegar, salt, turmeric, calcium chloride), cilantro) • Queso cotija (milk, salt, microbial enzymes, culture).