Chipotle Chicken Bowls
Directions
- 1In a large bowl, combine boneless, skinless chicken dices.
- 2In a blender, combine chipotle in adobo, garlic, cumin, oregano, ancho chili powder, salt, pepper, and olive oil. Blend until smooth.
- 3Pour the sauce over the chicken and let marinate.
- 4Cook rice with water and chicken bouillon powder in a rice cooker.
- 5Once cooked, move rice to a bowl. Add cilantro, lime juice and salt.
- 6Finely dice red onion and add to a bowl with cooked corn.
- 7Add chopped jalapeno and cilantro to the bowl.
- 8Add salt and lime juice to the corn mixture. Mix well.
- 9Cook marinated chicken using your preferred method (stove, oven, grill, air fryer).
- 10Once cooked, chop the chicken into smaller pieces.
- 11Divide rice into containers, then add chicken and corn mixture. Top with cotija cheese.
Ingredients
- 8 Chicken Thigh
- 1 can Chipotle Peppers in adobo
- 6 cloves Garlic
- 2 tbsp Cumin
- 1.5 tbsp Oregano
- 1.5 tbsp Ancho Chili Powder
- 0.25 cup Olive Oil
- 2 tt Salt
- 2 tt Pepper
- 3 cups Long Grain Rice
- 2 tbsp Chicken Bouillon Powder
- 2 limes Lime Juice
- 1 bushel Cilantro
- 1 can Corn
- 0.5 Red Onion
- 0.5 bushel Cilantro
- 1 lime Lime Juice
- 1 tt Salt
- 1 tt Cotija
Equipment
blenderrice cookerknifecutting boardlime juicer
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