Directions
- 1In a large bowl, combine boneless, skinless chicken thighs.
- 2In a tall glass, combine chipotle peppers in adobo, garlic, cumin, oregano, ancho chili powder, salt, pepper, and olive oil. Blend until smooth.
- 3Pour the sauce over the chicken and toss to coat. Marinate while preparing other ingredients.
- 4Cook rice in a rice cooker with water and chicken bouillon powder.
- 5Fluff cooked rice with a fork and transfer to a bowl. Mix in cilantro, lime juice, and a pinch of salt.
- 6Dice red onion, jalapeño, and cilantro.
- 7In a bowl, combine diced red onion, jalapeño, cilantro, and cooked canned corn.
- 8Season with salt and lime juice, then mix.
- 9Cook chicken using your preferred method (stove, oven, grill, air fryer).
- 10Once cooked, slice chicken into bite-sized pieces.
- 11Layer rice, chicken, and corn salsa in individual meal prep containers. Top with cotija cheese.
Ingredients
- 8 boneless skinless chicken thighs
- 1 can chipotle peppers in adobo
- 6 cloves garlic
- 2 tbsp cumin
- 1.5 tbsp oregano
- 1.5 tbsp ancho chili powder
- 0.25 cup olive oil
- 0 salt
- 0 pepper
- 3 cups long grain rice
- 2 tbsp chicken bouillon powder
- 2 lime juice
- 1 bushel cilantro
- 1 can corn
- 0.5 red onion
- 0.5 bushel cilantro
- 1 lime juice
- 0 salt
- 0 Cotija cheese
Equipment
large bowlcutting boardimmersion blenderrice cookerlime juicerchef's knifemetal spatula
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