# Homemade Chicken Chipotle Bowl

Learn how to make a delicious and easy homemade chicken chipotle bowl, even better than the restaurant version.

- Cuisine: Mexican
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- bowl
- whisk
- lemon squeezer
- pot
- lid
- grill
- tongs
- aluminum 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.

## Source

- Original video: https://www.tiktok.com/@fitwsis/video/7032379307511008559?q=chipotle%20adobo%20chicken&t=1761595202559
- Recipe page: https://www.cliprecipe.com/recipe/fba17927-799b-4201-97db-367dead3f590
- Extracted: 2025-10-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt