Chipotle Bowl

Serves 6
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Directions

  1. 1Trim any fatty bits from the boneless, skinless chicken thighs, and toss those into a bowl.
  2. 2Trim any fatty bits from the boneless, skinless chicken thighs, and toss those into a bowl.
  3. 3Trim any fatty bits from the boneless, skinless chicken thighs, and toss those into a bowl.
  4. 4Add oil, water, and chipotle marinade.
  5. 5Add oil, water, and chipotle marinade.
  6. 6Add oil, water, and chipotle marinade.
  7. 7Mix to ensure chicken is evenly coated, then cover and refrigerate for at least an hour.
  8. 8Mix to ensure chicken is evenly coated, then cover and refrigerate for at least an hour.
  9. 9Mix to ensure chicken is evenly coated, then cover and refrigerate for at least an hour.
  10. 10Finely dice the red onion, jalapeños, roma tomatoes, and chop the cilantro.
  11. 11Finely dice the red onion, jalapeños, roma tomatoes, and chop the cilantro.
  12. 12Finely dice the red onion, jalapeños, roma tomatoes, and chop the cilantro.
  13. 13Make the guacamole by adding avocados, chopped red onion, cilantro, lime juice and salt into a bowl and mash to the consistency you like.
  14. 14Make the guacamole by adding avocados, chopped red onion, cilantro, lime juice and salt into a bowl and mash to the consistency you like.
  15. 15Make the guacamole by adding avocados, chopped red onion, cilantro, lime juice and salt into a bowl and mash to the consistency you like.
  16. 16Store guacamole in small containers, filled entirely, to minimize browning.
  17. 17Store guacamole in small containers, filled entirely, to minimize browning.
  18. 18Store guacamole in small containers, filled entirely, to minimize browning.
  19. 19For the pico, add the diced tomatoes, diced jalapeños, red onion, cilantro, lime juice and salt into a bowl and toss to combine.
  20. 20For the pico, add the diced tomatoes, diced jalapeños, red onion, cilantro, lime juice and salt into a bowl and toss to combine.
  21. 21For the pico, add the diced tomatoes, diced jalapeños, red onion, cilantro, lime juice and salt into a bowl and toss to combine.
  22. 22Store the pico in container in the fridge.
  23. 23Store the pico in container in the fridge.
  24. 24Store the pico in container in the fridge.
  25. 25Rinse white rice thoroughly.
  26. 26Rinse white rice thoroughly.
  27. 27Rinse white rice thoroughly.
  28. 28Cook the rice in a rice cooker with the appropriate amount of water.
  29. 29Cook the rice in a rice cooker with the appropriate amount of water.
  30. 30Cook the rice in a rice cooker with the appropriate amount of water.
  31. 31Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
  32. 32Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
  33. 33Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
  34. 34Transfer cooked chicken to a bowl and cover with foil to rest.
  35. 35Transfer cooked chicken to a bowl and cover with foil to rest.
  36. 36Transfer cooked chicken to a bowl and cover with foil to rest.
  37. 37Shred a block of Monterrey Jack cheese.
  38. 38Shred a block of Monterrey Jack cheese.
  39. 39Shred a block of Monterrey Jack cheese.
  40. 40Warm up seasoned black beans.
  41. 41Warm up seasoned black beans.
  42. 42Warm up seasoned black beans.
  43. 43For creamy sour cream, stir it very well, not just the top, but the entire tub.
  44. 44For creamy sour cream, stir it very well, not just the top, but the entire tub.
  45. 45For creamy sour cream, stir it very well, not just the top, but the entire tub.
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Chop 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.
  50. 50Chop 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.
  51. 51Chop 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.
  52. 52Divide cilantro lime rice, black beans and chicken thighs evenly between containers, cover and refrigerate.
  53. 53Divide cilantro lime rice, black beans and chicken thighs evenly between containers, cover and refrigerate.
  54. 54Divide cilantro lime rice, black beans and chicken thighs evenly between containers, cover and refrigerate.
  55. 55Add salsa, sour cream, shredded cheese, and guacamole when you go to reheat.
  56. 56Add salsa, sour cream, shredded cheese, and guacamole when you go to reheat.
  57. 57Add salsa, sour cream, shredded cheese, and guacamole when you go to reheat.

Ingredients

  • 2 1/2 lbs boneless skinless chicken thighs
  • 2 1/2 lbs boneless skinless chicken thighs
  • 2 1/2 lbs boneless skinless chicken thighs
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 packet Chipotle marinade mix
  • 1 packet Chipotle marinade mix
  • 1 packet Chipotle marinade mix
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 6 roma tomatoes
  • 6 roma tomatoes
  • 6 roma tomatoes
  • 1 bundle cilantro
  • 1 bundle cilantro
  • 1 bundle cilantro
  • 6 avocados
  • 6 avocados
  • 6 avocados
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup red onion
  • lime juice
  • lime juice
  • lime juice
  • salt
  • salt
  • salt
  • diced tomatoes
  • diced tomatoes
  • diced tomatoes
  • diced jalapenos
  • diced jalapenos
  • diced jalapenos
  • 1 cup diced red onion
  • 1 cup diced red onion
  • 1 cup diced red onion
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • salt
  • salt
  • salt
  • 1 lb white rice
  • 1 lb white rice
  • 1 lb white rice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • salt
  • salt
  • salt
  • 2 cans seasoned black beans
  • 2 cans seasoned black beans
  • 2 cans seasoned black beans
  • sour cream
  • sour cream
  • sour cream
  • Monterey Jack cheese
  • Monterey Jack cheese
  • 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.