1Place chicken thighs in a bowl and coat with olive oil.
2Season chicken with ground chipotle chili pepper, kosher salt, Sazon, cumin, garlic powder, and ground black pepper.
3Add the juice of half a lemon to the chicken.
4Mix the chicken and seasonings thoroughly and let marinate.
5Sear the marinated chicken thighs on both sides in a hot pan until a nice char is achieved and the internal temperature reaches 165 degrees Fahrenheit.
6Remove cooked chicken from the pan and chop into bite-sized pieces.
7To cooked rice, add the juice of half a lemon, half a lime, a quarter cup of cilantro, and salt to taste.
8Stir the rice mixture well.
9Assemble the bowl by first adding the cilantro lime rice.
10Add black beans on top of the rice.
11Add the chopped chicken thighs.
12Top with spicy pico de gallo.
13Add a generous amount of sour cream.
14Finish with shredded Monterey Jack cheese.
Ingredients
Chicken thighs
0.5 tbsp Ground chipotle chili pepper
1 tsp Kosher salt
1 packet Sazon
1 tsp Cumin
1 tbsp Garlic powder
1 tsp Ground black pepper
2 tbsp Olive oil
0.5 Lime
1 cup Basmati/Jasmine rice
2 cups Water
Kosher salt
0.25 cup Cilantro
0.5 Lime
0.5 Lemon
Monterey Jack cheese
Spicy pico de gallo
Cilantro
Equipment
PanKnifeCutting boardPotBowl
Tips
Chicken thighs are preferred over breasts for juiciness.
Marinate chicken for as long as possible for best flavor.
Sear chicken until a nice char is achieved for added flavor.
Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit.
Don't be stingy with toppings when making at home.