Description
A quick and filling chipotle-style chicken bowl built on fluffy rice, with charred chicken, corn, beans, and topped with fresh ingredients.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 tsp salt (for rice)
- 1 tbsp olive oil (for chicken)
- 2 tbsp adobo sauce (from a can of chipotle peppers)
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1 cup frozen or canned corn (drained if canned)
- 1 can black beans (drained and rinsed)
- 2 limes (juice)
- 1/2 cup fresh cilantro, chopped
- 2 cups romaine lettuce, chopped
- 1 cup Monterey jack cheese, shredded
- 1 medium avocado or guacamole
- Sour cream or Greek yogurt (for topping)
Instructions
- Cook the rice: In a medium saucepan combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
- Marinate the chicken: In a bowl, mix chicken thighs with olive oil, adobo sauce, cumin, oregano, salt, and black pepper. Let sit for at least 10 minutes.
- Sear the chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook for 6-7 minutes per side until browned and internal temperature reaches 165°F. Remove from pan and let rest before slicing.
- Sauté the vegetables: In the same skillet, add garlic, onion, and corn. Sauté for 3-5 minutes until onions are translucent and corn is warmed.
- Assemble the bowls: Start with a bed of romaine lettuce, then add rice, sliced chicken, black beans, and corn mix. Sprinkle with cilantro.
- Finish and serve: Top with shredded Monterey jack, sliced avocado, and a dollop of sour cream. Squeeze fresh lime over the bowl and serve immediately.
Notes
Store components separately whenever possible. Reheat and enjoy as fresh as possible.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican