Homemade Chicken Chipotle Bowl

77 mins
Serves 1
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Directions

  1. 1Cut off excess fat from the chicken thighs and rinse them in vinegar and water.
  2. 2Marinate the chicken in chipotle peppers in adobo sauce for at least 3 hours or overnight.
  3. 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.
  4. 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.
  5. 5Rinse the long grain rice, add water, salt, canola oil and two bay leaves to a pot and cook.
  6. 6Grill the marinated chicken for 5 minutes per side, skin side down first.
  7. 7After grilling, cover the chicken and let it rest for about 10 minutes.
  8. 8Remove the bay leaves from the rice and mix in cilantro, lemon juice, and lime juice.
  9. 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