Directions
- 1In a large bowl, combine boneless, skinless chicken thighs with chipotle peppers in adobo, garlic, cumin, oregano, ancho chili powder, salt, pepper, and olive oil.
- 2Mix well and let marinate.
- 3Wash rice and add water and chicken bouillon powder to the rice cooker.
- 4Cook rice according to the rice cooker's instructions.
- 5Once cooked, move the rice to a bowl, add cilantro, lime juice, and a pinch of salt, then mix.
- 6Dice a red onion and add it to a bowl along with chopped jalapeno, cilantro, and cooked corn.
- 7Season with salt and lime juice and mix.
- 8Cook the marinated chicken using your preferred method (stove, oven, grill, air fryer).
- 9Once cooked, chop the chicken into smaller pieces.
- 10Layer rice, chicken, and corn salsa into individual containers.
- 11Top with Cotija cheese.
- 12Add the lids to the containers.
Ingredients
- 8 boneless, skinless chicken thighs
- 1 can chipotle peppers in adobo
- 6 garlic cloves
- 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 bunch cilantro
- 1 can corn
- 0.5 red onion
- 0.5 bunch cilantro
- 1 lime juice
- 0 salt
- 0 Cotija cheese
Equipment
large bowlcutting boardimmersion blenderrice cookerlime juicerchef's knifetongssmall bowlscontainers with lids
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