Chipotle Chicken and Rice Bowls

60 mins
Serves 5
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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. 2add 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
  3. 3add 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
  4. 4bake on a wired rack at 400F for 30 min until internal temp is 165F
  5. 5bake on a wired rack at 400F for 30 min until internal temp is 165F
  6. 6bake on a wired rack at 400F for 30 min until internal temp is 165F
  7. 7rest for 10 min before cutting into bite-sized pieces
  8. 8rest for 10 min before cutting into bite-sized pieces
  9. 9rest for 10 min before cutting into bite-sized pieces
  10. 10add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy
  11. 11add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy
  12. 12add washed rice and broth to a rice cooker; top with a dried bay leaf and cook until light and fluffy
  13. 13transfer to a bowl; mix with cilantro, lime juice, and salt to taste
  14. 14transfer to a bowl; mix with cilantro, lime juice, and salt to taste
  15. 15transfer to a bowl; mix with cilantro, lime juice, and salt to taste
  16. 16add beans to a pot with water, rest of the spices from the chicken marinate, and 1 tsp salt; mix well and cover with lid
  17. 17add beans to a pot with water, rest of the spices from the chicken marinate, and 1 tsp salt; mix well and cover with lid
  18. 18add beans to a pot with water, rest of the spices from the chicken marinate, and 1 tsp salt; mix well and cover with lid
  19. 19simmer on low heat for 10-15 min until tender
  20. 20simmer on low heat for 10-15 min until tender
  21. 21simmer on low heat for 10-15 min until tender
  22. 22add peppers and onions to a bowl with 1 tsp salt and pepper and 1 tsp oregano; mix well
  23. 23add peppers and onions to a bowl with 1 tsp salt and pepper and 1 tsp oregano; mix well
  24. 24add peppers and onions to a bowl with 1 tsp salt and pepper and 1 tsp oregano; mix well
  25. 25air fry at 400F for 10 minutes or sauté in a pan on high heat until tender
  26. 26air fry at 400F for 10 minutes or sauté in a pan on high heat until tender
  27. 27air fry at 400F for 10 minutes or sauté in a pan on high heat until tender
  28. 28add mayo or greek yogurt, chipotle pepper adobo sauce, and lime juice in a bowl; mix well
  29. 29add mayo or greek yogurt, chipotle pepper adobo sauce, and lime juice in a bowl; mix well
  30. 30add mayo or greek yogurt, chipotle pepper adobo sauce, and lime juice in a bowl; mix well
  31. 31build bowls and store in the fridge for up to 5 days or in the freezer for up to 6 months
  32. 32build bowls and store in the fridge for up to 5 days or in the freezer for up to 6 months
  33. 33build 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
  • 2.5 lbs chicken thighs, boneless and skinless
  • 2.5 lbs chicken thighs, boneless and skinless
  • 1.5 cups uncooked white rice
  • 1.5 cups uncooked white rice
  • 1.5 cups uncooked white rice
  • 2.5 cups chicken bone broth
  • 2.5 cups chicken bone broth
  • 2.5 cups chicken bone broth
  • 3 bell peppers, thinly sliced
  • 3 bell peppers, thinly sliced
  • 3 bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 15-oz. cans unsalted black beans
  • 2 15-oz. cans unsalted black beans
  • 2 15-oz. cans unsalted black beans
  • 16 oz water
  • 16 oz water
  • 16 oz water
  • 0.5 cup mayo or Greek yogurt
  • 0.5 cup mayo or Greek yogurt
  • 0.5 cup mayo or Greek yogurt
  • 3 tbs chipotle pepper adobo sauce
  • 3 tbs chipotle pepper adobo sauce
  • 3 tbs chipotle pepper adobo sauce
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 3 limes
  • 3 limes
  • 3 limes
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1 tbs onion powder
  • 1 tbs onion powder
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs garlic powder
  • 1 tbs garlic powder
  • 1 tbs ground cumin
  • 1 tbs ground cumin
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 tbs smoked paprika
  • 1 tbs smoked paprika
  • 1 tbs dried oregano
  • 1 tbs dried oregano
  • 1 tbs dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp pepper
  • 2 tsp pepper
  • 2 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 avocado oil
  • 1 avocado oil
  • 1 avocado oil

Equipment

ovenwired rackrice cookerpotair fryerbowlfood scale