Homemade Chicken Chipotle Bowl

Serves 1
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Directions

  1. 1Start with 3 pounds of organic boneless skinless chicken thighs.
  2. 2Start with 3 pounds of organic boneless skinless chicken thighs.
  3. 3Start with 3 pounds of organic boneless skinless chicken thighs.
  4. 4Cut off excess fat from the chicken thighs.
  5. 5Cut off excess fat from the chicken thighs.
  6. 6Cut off excess fat from the chicken thighs.
  7. 7Rinse the chicken in vinegar and water.
  8. 8Rinse the chicken in vinegar and water.
  9. 9Rinse the chicken in vinegar and water.
  10. 10Blend a can of chipotle peppers in adobo sauce for the marinade.
  11. 11Blend a can of chipotle peppers in adobo sauce for the marinade.
  12. 12Blend a can of chipotle peppers in adobo sauce for the marinade.
  13. 13Add the blended chipotle marinade to the chicken.
  14. 14Add the blended chipotle marinade to the chicken.
  15. 15Add the blended chipotle marinade to the chicken.
  16. 16Let the chicken marinate in the fridge for 3 hours or even overnight.
  17. 17Let the chicken marinate in the fridge for 3 hours or even overnight.
  18. 18Let the chicken marinate in the fridge for 3 hours or even overnight.
  19. 19Clean your work area thoroughly after handling raw chicken.
  20. 20Clean your work area thoroughly after handling raw chicken.
  21. 21Clean your work area thoroughly after handling raw chicken.
  22. 22Prepare the pico de gallo by slicing 4 roma tomatoes.
  23. 23Prepare the pico de gallo by slicing 4 roma tomatoes.
  24. 24Prepare the pico de gallo by slicing 4 roma tomatoes.
  25. 25Dice the tomatoes, red onion, and cilantro.
  26. 26Dice the tomatoes, red onion, and cilantro.
  27. 27Dice the tomatoes, red onion, and cilantro.
  28. 28Combine diced tomatoes, red onion, cilantro, lemon juice, lime juice, salt, and jalapeño in a bowl for the pico de gallo.
  29. 29Combine diced tomatoes, red onion, cilantro, lemon juice, lime juice, salt, and jalapeño in a bowl for the pico de gallo.
  30. 30Combine diced tomatoes, red onion, cilantro, lemon juice, lime juice, salt, and jalapeño in a bowl for the pico de gallo.
  31. 31Mix the pico de gallo ingredients together.
  32. 32Mix the pico de gallo ingredients together.
  33. 33Mix the pico de gallo ingredients together.
  34. 34Prepare the guacamole by scooping out the flesh of 8 avocados.
  35. 35Prepare the guacamole by scooping out the flesh of 8 avocados.
  36. 36Prepare the guacamole by scooping out the flesh of 8 avocados.
  37. 37Mash the avocados in a bowl.
  38. 38Mash the avocados in a bowl.
  39. 39Mash the avocados in a bowl.
  40. 40Add salt, red onion, cilantro, lemon juice, lime juice, and jalapeño to the mashed avocado.
  41. 41Add salt, red onion, cilantro, lemon juice, lime juice, and jalapeño to the mashed avocado.
  42. 42Add salt, red onion, cilantro, lemon juice, lime juice, and jalapeño to the mashed avocado.
  43. 43Mix the guacamole until well combined.
  44. 44Mix the guacamole until well combined.
  45. 45Mix the guacamole until well combined.
  46. 46Rinse long grain rice.
  47. 47Rinse long grain rice.
  48. 48Rinse long grain rice.
  49. 49Add water, salt, canola oil, and bay leaf to the rinsed rice in a pot.
  50. 50Add water, salt, canola oil, and bay leaf to the rinsed rice in a pot.
  51. 51Add water, salt, canola oil, and bay leaf to the rinsed rice in a pot.
  52. 52Stir the rice mixture.
  53. 53Stir the rice mixture.
  54. 54Stir the rice mixture.
  55. 55Cover the pot and cook the rice.
  56. 56Cover the pot and cook the rice.
  57. 57Cover the pot and cook the rice.
  58. 58Grill the marinated chicken, skin side down first.
  59. 59Grill the marinated chicken, skin side down first.
  60. 60Grill the marinated chicken, skin side down first.
  61. 61Season the chicken with salt.
  62. 62Season the chicken with salt.
  63. 63Season the chicken with salt.
  64. 64Grill the chicken for 5 minutes per side, or until it has a nice charred color.
  65. 65Grill the chicken for 5 minutes per side, or until it has a nice charred color.
  66. 66Grill the chicken for 5 minutes per side, or until it has a nice charred color.
  67. 67Once the chicken is done, cover it with aluminum foil and let it sit for about 10 minutes.
  68. 68Once the chicken is done, cover it with aluminum foil and let it sit for about 10 minutes.
  69. 69Once the chicken is done, cover it with aluminum foil and let it sit for about 10 minutes.
  70. 70Remove the bay leaves from the cooked rice.
  71. 71Remove the bay leaves from the cooked rice.
  72. 72Remove the bay leaves from the cooked rice.
  73. 73Add cilantro, lemon juice, and lime juice to the rice.
  74. 74Add cilantro, lemon juice, and lime juice to the rice.
  75. 75Add cilantro, lemon juice, and lime juice to the rice.
  76. 76Mix the ingredients to make cilantro lime rice.
  77. 77Mix the ingredients to make cilantro lime rice.
  78. 78Mix the ingredients to make cilantro lime rice.
  79. 79Chop the rested grilled chicken into smaller pieces.
  80. 80Chop the rested grilled chicken into smaller pieces.
  81. 81Chop the rested grilled chicken into smaller pieces.
  82. 82Grate some fresh Monterey Jack cheese.
  83. 83Grate some fresh Monterey Jack cheese.
  84. 84Grate some fresh Monterey Jack cheese.
  85. 85Assemble the bowl with cilantro lime rice, chopped chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese.
  86. 86Assemble the bowl with cilantro lime rice, chopped chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese.
  87. 87Assemble the bowl with cilantro lime rice, chopped chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese.

Ingredients

  • 3 pounds boneless skinless chicken thighs
  • 3 pounds boneless skinless chicken thighs
  • 3 pounds boneless skinless chicken thighs
  • vinegar
  • vinegar
  • vinegar
  • water
  • water
  • water
  • 1 can chipotle peppers in adobo sauce
  • 1 can chipotle peppers in adobo sauce
  • 1 can chipotle peppers in adobo sauce
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 0.33 cup red onion
  • 0.33 cup red onion
  • 0.33 cup red onion
  • 0.33 cup cilantro
  • 0.33 cup cilantro
  • 0.33 cup cilantro
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 tablespoons jalapeño
  • 0.5 tablespoons jalapeño
  • 0.5 tablespoons jalapeño
  • 8 avocadoes
  • 8 avocadoes
  • 8 avocadoes
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 2 lime juice
  • 2 lime juice
  • 2 lime juice
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.5 tablespoons jalapeño
  • 0.5 tablespoons jalapeño
  • 0.5 tablespoons jalapeño
  • long grain rice
  • long grain rice
  • long grain rice
  • salt
  • salt
  • salt
  • canola oil
  • canola oil
  • canola oil
  • 2 bay leaf
  • 2 bay leaf
  • 2 bay leaf
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon lime juice
  • 1 tablespoon lime juice
  • Monterey Jack cheese
  • Monterey Jack cheese
  • Monterey Jack cheese

Equipment

knifecutting boardbowlwhisklemon squeezerpotlidgrilltongsaluminum foil

Tips

  • Marinate chicken for 3 hours or even overnight for the best flavor.
  • Clean your area really well, especially when dealing with raw chicken.
  • To tell if an avocado is ripe, the stem pit should easily fall off.
  • Adding extra lemon and lime to the guacamole allows it to stay fresher longer in the fridge.
  • Cover cooked chicken and let it sit for about 10 minutes before cutting to lock in moisture.