Recipe adapted by Laura Vitale here-https://www.laurainthekitchen.com/recipes/chipotle-chicken-bowls/
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For The Chicken with marinade:
2 pounds boneless skinless chicken thighs
2 chipotle peppers, canned in adobo sauce, and 1 tbsp of the sauce
2 tbsp lemon juice
1 small white onion, chopped
2 garlic cloves
1 tsp oregano
1/2 tsp cumin
1 tsp chili powder
1 tsp each granulated onion powder and garlic powder
1 tsp sea salt
1/4 tsp pepper
2 tbsp olive oil
2 tbsp water
- For the Corn Salsa:
3 cups frozen corn, steamed or cooked for a couple minutes
1 small red onion, finely chopped
1 small red bell pepper, chopped (optional)
1 jalepeno, seeded and diced
3 minced garlic cloves
1/4 cup olive oil
1/4 cup lemon or lime juice
2 tbsp white wine vinegar
1/2 tsp sea salt
1/4 tsp pepper
1/4-1/2 cup chopped fresh cilantro
2 chopped avocados
- For The Beans:
1 15oz can pinto beans
1 tbsp oil
1/2 small onion, finely chopped
2 minced garlic cloves
1 cup chicken stock
1/4 tsp chili flakes
1/2 tsp chipotle chili powder (or a couple tbsp of the adobo liquid from the chipotle chili can)
1/2 tsp sea salt
1/4 tsp pepper
- Pico De Gallo recipe
4 plum tomatoes, (or three larger tomatoes) chopped
1 small red or yellow onion, finely chopped
1 minced garlic clove
1 jalapeno, finely chopped or chili flakes
1/2 cup fresh chopped cilantro
2 tbsp of lemon or lime juice
1 tsp sea salt
1/4 tsp pepper
Mix ingredients in a bowl well.
recipe for Guacamole
- White rice for serving, plus additional garnishes like green onion, cilantro, diced tomatoes, shredded cheese, guacamole, tortilla chips, pico de gallo
Directions
- In a food processor or blender, mix the chicken marinade ingredients until smooth. Add to the chicken in a ziplock or bowl. Mix until well coated. Set aside to marinate.
- For the beans, a small pot, add the oil. Saute the onion, garlic, chipotle, and spices. Stir for a couple of minutes until onions soften a little. Add the beans and stock. Bring to a boil, reduce heat then simmer for about 15 minutes. Mash a little of the beans for texture. Set aside.
- For the Corn Salsa, place all ingredients in a medium bowl. Stir well. Set aside.
- To cook chicken, line a baking sheet with foil or parchment. Put all the chicken in one layer, plus the marinade. Broil chicken on for around 12-15 minutes, turning over once, until charred a little and cooked through. Let rest, then slice, keeping the liquid the chicken cooked in. Put the juices and sliced chicken in a bowl or shallow plate.
- Assemble bowls, putting rice, beans, corn salsa, chicken, and desired topping such as guacamole, salsa, pico de gallo, shredded cheese, green onions, tortilla chips, etc. Enjoy!
