Homemade Chicken Chipotle Bowl
Directions
- 1Cut off excess fat from the chicken thighs and rinse them in vinegar and water.
- 2Marinate the chicken in chipotle peppers in adobo sauce for at least 3 hours or overnight.
- 3Prepare the pico de gallo by chopping four Roma tomatoes, 1/3 cup red onion, 1/3 cup cilantro, and mixing with lemon juice, salt, and jalapeno.
- 4Prepare the guacamole by mashing 8 avocados, and mixing with 1/2 cup red onion, 1/2 cup cilantro, 1-2 limes and lemons, salt, and jalapeno.
- 5Rinse the long grain rice, add water, salt, canola oil and two bay leaves to a pot and cook.
- 6Grill the marinated chicken for 5 minutes per side, skin side down first.
- 7After grilling, cover the chicken and let it rest for about 10 minutes.
- 8Remove the bay leaves from the rice and mix in cilantro, lemon juice, and lime juice.
- 9Assemble the bowl by layering the rice, chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese.
Ingredients
- 3 pounds boneless chicken thighs
- 1 can chipotle peppers in adobo sauce
- 4 roma tomatoes
- 1 1/3 cup red onion
- 1 1/3 cup cilantro
- 1 lemon juice
- 1 lime juice
- 1 tablespoon salt
- 1 teaspoon salt
- 1 1/2 tablespoon jalapeno
- 8 avocados
- 1 1/2 cup red onion
- 1 1/2 cup cilantro
- 1 1-2 limes
- 1 1-2 lemon
- 1 tablespoon salt
- 1 1/2 tablespoon jalapeno
- 1 long grain rice
- 1 water
- 1 salt
- 1 canola oil
- 2 bay leaf
- 1 1/2 cup cilantro
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 shredded Monterey Jack cheese
Equipment
knifebowlplastic bagwhiskmeasuring cupgrilltongsaluminum foilpotwooden spoon
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