Serves 1
Directions
- 1Start with 3 pounds of organic boneless skinless chicken thighs.
- 2Cut off excess fat from the chicken thighs.
- 3Rinse the chicken in vinegar and water.
- 4Blend a can of chipotle peppers in adobo sauce for the marinade.
- 5Add the blended chipotle marinade to the chicken.
- 6Let the chicken marinate in the fridge for 3 hours or even overnight.
- 7Clean your work area thoroughly after handling raw chicken.
- 8Prepare the pico de gallo by slicing 4 roma tomatoes.
- 9Dice the tomatoes, red onion, and cilantro.
- 10Combine diced tomatoes, red onion, cilantro, lemon juice, lime juice, salt, and jalapeño in a bowl for the pico de gallo.
- 11Mix the pico de gallo ingredients together.
- 12Prepare the guacamole by scooping out the flesh of 8 avocados.
- 13Mash the avocados in a bowl.
- 14Add salt, red onion, cilantro, lemon juice, lime juice, and jalapeño to the mashed avocado.
- 15Mix the guacamole until well combined.
- 16Rinse long grain rice.
- 17Add water, salt, canola oil, and bay leaf to the rinsed rice in a pot.
- 18Stir the rice mixture.
- 19Cover the pot and cook the rice.
- 20Grill the marinated chicken, skin side down first.
- 21Season the chicken with salt.
- 22Grill the chicken for 5 minutes per side, or until it has a nice charred color.
- 23Once the chicken is done, cover it with aluminum foil and let it sit for about 10 minutes.
- 24Remove the bay leaves from the cooked rice.
- 25Add cilantro, lemon juice, and lime juice to the rice.
- 26Mix the ingredients to make cilantro lime rice.
- 27Chop the rested grilled chicken into smaller pieces.
- 28Grate some fresh Monterey Jack cheese.
- 29Assemble the bowl with cilantro lime rice, chopped chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese.
Ingredients
- 3 pounds boneless skinless chicken thighs
- vinegar
- water
- 1 can chipotle peppers in adobo sauce
- 4 roma tomatoes
- 0.33 cup red onion
- 0.33 cup cilantro
- 0.5 lemon juice
- 1 lime juice
- 1 teaspoon salt
- 0.5 tablespoons jalapeño
- 8 avocadoes
- 0.5 cup red onion
- 0.5 cup cilantro
- 1 lemon juice
- 2 lime juice
- 1 tablespoon salt
- 0.5 tablespoons jalapeño
- long grain rice
- salt
- canola oil
- 2 bay leaf
- 0.5 cup cilantro
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 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.
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