Chipotle Honey Chicken

Serves 1
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Directions

  1. 1Put 2-3 chipotle peppers in adobo sauce in a blender.
  2. 2Squeeze the juice of one lime into the blender.
  3. 3Add 3 crushed garlic cloves, 1 tsp oregano, 1 tsp cumin, and ½ tsp black pepper into the blender.
  4. 4Add 2 tsp of salt to the blender.
  5. 5Blend all the ingredients until smooth.
  6. 6Add 2 lbs of boneless, skinless chicken thighs to a storage bag.
  7. 7Pour the marinade over the chicken.
  8. 8Massage the bag to ensure the chicken is fully coated. Marinate for at least 30 minutes.
  9. 9Prepare the chipotle honey sauce by adding 2 chipotle peppers in adobo sauce to a blender.
  10. 10Squeeze the juice of one lime into the blender.
  11. 11Add a generous amount of honey to the blender.
  12. 12Add 1 tsp of smoked paprika to the blender for color.
  13. 13Blend the ingredients until smooth.
  14. 14Prepare the fresh mild salsa by adding 5-6 deseeded and diced plum tomatoes to a bowl.
  15. 15Add ¼ cup diced red onion to the bowl.
  16. 16Add 3 tbsp chopped cilantro to the bowl.
  17. 17Add 2 tbsp diced jalapeño to the bowl.
  18. 18Squeeze the juice of ½ lime into the bowl.
  19. 19Add salt and pepper to taste.
  20. 20Mix all the ingredients well.
  21. 21Prepare the corn salsa by adding 1 cup frozen white corn to a bowl.
  22. 22Add ¼ cup diced red onion to the bowl.
  23. 23Add 3 tbsp chopped cilantro to the bowl.
  24. 24Add ¼ cup diced jalapeño to the bowl.
  25. 25Add ½ diced roasted poblano pepper to the bowl.
  26. 26Mix all the ingredients well.
  27. 27Prepare the holy guacamole by adding 2 ripe hass avocados to a bowl.
  28. 28Add ¼ cup diced red onion to the bowl.
  29. 29Add 3 tbsp chopped cilantro to the bowl.
  30. 30Squeeze the juice of 1 lime into the bowl.
  31. 31Add 1 tsp of salt to the bowl.
  32. 32Mash and mix all the ingredients until well combined.
  33. 33Wash and add rice to a rice cooker.
  34. 34Add oil to the rice cooker.
  35. 35Add bay leaves to the rice cooker.
  36. 36Cook the rice.
  37. 37Remove the bay leaves from the cooked rice.
  38. 38Transfer the cooked rice to a mixing bowl.
  39. 39Season the rice with salt, cilantro, lime, and more oil.
  40. 40Mix until perfect consistency is achieved.
  41. 41Cook chicken thighs in a pan with oil, ensuring a nice char on both sides.
  42. 42Once cooked, remove the chicken from the pan and dice it up on a cutting board.
  43. 43Transfer the diced chicken to a bowl.
  44. 44Pour the chipotle honey sauce over the chicken and toss until well coated.
  45. 45Plate the dish: start with a base of rice.
  46. 46Add a generous amount of the Chipotle Honey Chicken.
  47. 47Top with the fresh mild salsa.
  48. 48Add the corn salsa.
  49. 49Add shredded cheese.
  50. 50Finish with a dollop of guacamole.
  51. 51Enjoy your Chipotle Honey Chicken bowl.

Ingredients

  • 2 Ibs boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce
  • 3 garlic cloves, crushed
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 juice lime
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup neutral oil
  • 2 chipotle peppers in adobo sauce
  • 0.25 honey
  • 1 juice lime
  • 1 tsp paprika
  • 5 plum tomatoes, deseeded and diced
  • 0.25 cup red onion, diced
  • 3 tbsp cilantro, chopped
  • 2 tbsp jalapeño, diced
  • 0.5 juice lime
  • salt
  • pepper
  • 1 cup frozen white corn
  • 0.25 cup red onion, diced
  • 3 tbsp cilantro, chopped
  • 0.25 cup jalapeño, diced
  • 0.5 roasted poblano pepper, diced
  • salt
  • pepper
  • 2 ripe hass avocados
  • 0.25 cup red onion, diced
  • 3 tbsp cilantro, chopped
  • 1 juice lime
  • 1 tsp salt
  • white rice
  • bay leaves
  • cheese

Equipment

blenderstorage bagrice cookerlarge bowlpanknifecutting board

Tips

  • Use frozen white corn and a roasted poblano pepper for the corn salsa to ensure it tastes the same as Chipotle's.
  • For guacamole, this recipe does not charge extra and serves double.
  • The trick to perfect rice is to use oil and bay leaves while cooking, then season heavily with salt, cilantro, lime, and more oil.