Serves 4
Directions
- 1Combine chipotle peppers in adobo sauce, garlic cloves, cumin, oregano, 1/4 cup oil, salt, and pepper in a blender.
- 2Blend the ingredients until a smooth marinade is formed.
- 3Pour the marinade over chicken thighs in a bowl.
- 4Mix the chicken well with the marinade to ensure it's fully coated.
- 5Dice one avocado into a bowl.
- 6Add 1/4 red onion diced, juice of 1/2 lime, and a sprinkle of minced cilantro to the avocado.
- 7Stir the guacamole ingredients together.
- 8Drain a can of white sweet corn into a bowl.
- 9Add 1/2 to 1 diced jalapeño, 1/4 diced red onion, 1/4 cup cilantro, 1 to 1 1/2 juice of lime, and 1 tbsp salt to the corn.
- 10Mix the corn salsa ingredients thoroughly.
- 11Cook the marinated chicken in a pan until done.
- 12Dice the cooked chicken into small pieces.
- 13Prepare white cilantro lime rice by adding 2 cups of uncooked rice, 2 tsp salt, 1 tbsp oil, and juice of 1 lime into a rice cooker.
- 14Serve a portion of cilantro lime rice, top with diced chicken, corn salsa, and a generous dollop of guacamole.
Ingredients
- 3 tbsp chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 0.25 cup oil
- salt
- pepper
- 1 has avocado
- 0.5 lime juice
- 1 tsp salt
- 0.25 red onion diced
- cilantro minced
- 1 can white sweet corn
- 0.5 jalape lime juice
- 0.25 red onion diced
- 0.25 cup cilantro
- 1 lime juice
- 1 tbsp salt
- 2 cups uncooked rice
- 2 tsp salt
- 1 tbsp oil
- 1 lime juice
Equipment
blenderbowlknifecutting boardpantongsrice cooker
Tips
- This recipe makes four full-sized Chipotle bowls.
- Ensure you don't go crazy with the rice and guacamole portions.
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