Chipotle Chicken Bowls
Directions
- 1Wash rice, add chicken bone broth and a bay leaf. Cook in a rice cooker.
- 2Add chicken to a bowl and add all the spices listed. Mix well.
- 3Bake chicken at 400F (205C) until internal temp is 165F (74C). Rest for 10 minutes and cut into bite-sized pieces.
- 4Thinly slice peppers and onions.
- 5Slice limes in half. Finely chop cilantro. Save the scraps for stock.
- 6Season the peppers and onions. Sauté until tender.
- 7Make chipotle honey vinaigrette by adding all ingredients to a container, cover and shake until emulsified.
- 8Fluff the rice once it's done. Make cilantro lime rice by mixing with cilantro and lime juice.
- 9Assemble bowls: add rice, peppers and onions, chicken, and vinaigrette.
Ingredients
- 3 lbs chicken thighs, boneless and skinless
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp cayenne pepper
- 2 cups white rice
- 3 cups chicken bone broth
- 0.5 cup cilantro
- 2 limes
- 1 tsp salt
- 1 bay leaf
- 3 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 tbs avocado oil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 0.5 cup olive oil
- 0.33 cup honey
- 0.33 cup red wine or apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 0.5 tsp ground coriander
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 tsp cayenne pepper
Equipment
ovenrice cookerbowlknifecutting boardpansmall container with lid
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