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Chipotle Chicken and Rice Bowls

1h
Serves 5
youtube.com

Chipotle Chicken and Rice Bowls

youtube.com
1h
Serves 5

Directions

  1. 1add chicken to a bowl with half of the listed spices and 1 tsp of salt; mix well and marinate for at least 30 minutes up to overnight
  2. 2bake on a wired rack at 400F for 30 min until internal temp is 165F
  3. 3rest for 10 min before cutting into bite-sized pieces
  4. 4add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy
  5. 5transfer to a bowl; mix with cilantro, lime juice, and salt to taste
  6. 6add beans to a pot with water, rest of the spices from the chicken marinate, and 1 tsp salt; mix well and cover with lid
  7. 7simmer on low heat for 10-15 min until tender
  8. 8add peppers and onions to a bowl with 1 tsp salt and pepper and 1 tsp oregano; mix well
  9. 9air fry at 400F for 10 minutes or sauté in a pan on high heat until tender
  10. 10add mayo or greek yogurt, chipotle pepper adobo sauce, and lime juice in a bowl; mix well
  11. 11build bowls and store in the fridge for up to 5 days or in the freezer for up to 6 months

Ingredients

  • 2.5 lbs chicken thighs, boneless and skinless
  • 1.5 cups uncooked white rice
  • 2.5 cups chicken bone broth
  • 3 bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 15-oz. cans unsalted black beans
  • 16 oz water
  • 0.5 cup mayo or Greek yogurt
  • 3 tbs chipotle pepper adobo sauce
  • 0.5 cup chopped cilantro
  • 3 limes
  • 1 dried bay leaf
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 tbs dried oregano
  • 1 tsp dried oregano
  • 2 tsp chili powder
  • 2 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 avocado oil

Equipment

ovenwired rackrice cookerpotair fryerbowlfood scale

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