Chipotle Chicken Bowl
Serves 1
Directions
- 1Cube the chicken thighs.
- 2Finely chop the chipotle in adobo sauce.
- 3In a bowl, combine the chicken with the chipotle, salt, white pepper, garlic powder, honey, and parsley and mix well.
- 4Cook rice in a rice cooker.
- 5Lightly coat corn in olive oil and season lightly with salt.
- 6Grill corn on a bbq until slightly charred all over.
- 7Cut corn off the cob.
- 8Combine black beans, garlic and lime juice in a bowl and mix well.
- 9Scoop avocado out of skin and place in a bowl.
- 10Mash avocado with a fork before adding the lime juice and coriander, stirring to combine and seasoning to taste with salt.
- 11Add coriander and lime juice to the rice and mix.
- 12Cook marinated chicken in a screaming hot cast iron pan for 1-2 minutes each side.
- 13Combine tomato, red onion, lime juice and coriander in a bowl, seasoned to taste with salt and pepper.
- 14Assemble the bowl.
Ingredients
- 6 boneless skinless chicken thigh cubed
- 2 tbsp chipotle in adobo sauce
- 1 tsp salt
- 1 tsp white pepper
- 1.5 tsp garlic powder
- 1 tbsp honey
- 0.5 cup parsley
- 1 whole corn on the cob
- 0.5 tin black beans rinsed
- 1 clove garlic grated
- 0.5 of a lime juice
- to taste salt and pepper
- Lightly coat olive oil
- 1 avocado
- 0.5 cup coriander finely sliced
- 2 vine ripened tomato’s seeds removed and diced fine
- 0.5 red onion diced fine
- 0.5 cup coriander sliced fine
- 2 cups jasmine rice washed thoroughly
- 0.5 of a lime juice
- 0.5 cup coriander finely sliced
Equipment
knifecutting boardspoonbowlrice cookertongsgrill panlime squeezerforkflat spoon
Tips
- Combine chicken ingredients in a bowl, mix to combine and leave to marinate for at least 1 hour and up to 2 days.
- Make pico when you want to serve it, the salt will bring a lot of moisture from the tomato.
- Cook rice in a rice cooker, allowing to steam for 5 minutes once done.
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