Chipotle Bowl
Serves 6
Directions
- 1Trim any fatty bits from the boneless, skinless chicken thighs, and toss those into a bowl.
- 2Add oil, water, and chipotle marinade.
- 3Mix to ensure chicken is evenly coated, then cover and refrigerate for at least an hour.
- 4Finely dice the red onion, jalapeños, roma tomatoes, and chop the cilantro.
- 5Make the guacamole by adding avocados, chopped red onion, cilantro, lime juice and salt into a bowl and mash to the consistency you like.
- 6Store guacamole in small containers, filled entirely, to minimize browning.
- 7For the pico, add the diced tomatoes, diced jalapeños, red onion, cilantro, lime juice and salt into a bowl and toss to combine.
- 8Store the pico in container in the fridge.
- 9Rinse white rice thoroughly.
- 10Cook the rice in a rice cooker with the appropriate amount of water.
- 11Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 12Transfer cooked chicken to a bowl and cover with foil to rest.
- 13Shred a block of Monterrey Jack cheese.
- 14Warm up seasoned black beans.
- 15For creamy sour cream, stir it very well, not just the top, but the entire tub.
- 16Add lime juice and the remainder of your chopped cilantro, plus a couple hefty pinches of salt to the cooked rice, and gently fold that all into the rice.
- 17Chop up the chicken into bite-sized pieces and return it to the bowl so we can toss it in those delicious juices that settled to the bottom.
- 18Divide cilantro lime rice, black beans and chicken thighs evenly between containers, cover and refrigerate.
- 19Add salsa, sour cream, shredded cheese, and guacamole when you go to reheat.
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs
- 0.25 cup oil
- 0.25 cup water
- 1 packet Chipotle marinade mix
- 1 red onion
- 2 jalapenos
- 6 roma tomatoes
- 1 bundle cilantro
- 6 avocados
- 0.5 cup red onion
- lime juice
- salt
- diced tomatoes
- diced jalapenos
- 1 cup diced red onion
- 0.25 cup lime juice
- salt
- 1 lb white rice
- 0.25 cup lime juice
- 0.25 cup cilantro
- salt
- 2 cans seasoned black beans
- sour cream
- Monterey Jack cheese
Equipment
knifecutting boardbowlmeasuring cupsvegetable chopperpotato masherspoonsmall containersrice cookerskilletfoiltongsfood containers
Tips
- Store guacamole in small containers, filled entirely, to minimize browning.
- For creamy sour cream, stir it very well, not just the top, but the entire tub.
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