
Chipotle Chicken Bowl
Serves 4120 mins prep35 mins cook
A flavorful Chipotle Chicken Bowl made with marinated chicken thighs, seasoned corn, black beans, and fresh toppings like guacamole and salsa, all served on a base of fluffy basmati rice.
0 servings
What you need

can corn

bay leaves

lime
fl oz lime juice

tsp cumin

lemon

can black beans
tsp salt
tsp dried oregano

head romaine lettuce
tbsp adobo sauce

cup water
oz queso fresco

red onion

cup rice

pepper
tbsp vegetable oil

cup cilantro
cup mayo

tbsp olive oil
chipotle chili pepper
lb chicken thigh

clove garlic clove

chipotle in adobo

hass avocado

tomato

cup jalapeno
Instructions
1: Combine the marinade ingredients in a food processor or blender. Blend until it forms a paste. 2: Cover chicken with the paste and place in a zip lock bag. Let marinate in the refrigerator for at least 2 hours. 3: In a pot, add olive oil, rice, and water over medium-high heat. Add salt and bay leaves and let come to a boil. 4: Keep mixing until most of the water is absorbed by the rice. Then, cover the rice and simmer on low for about 15-20 minutes. 5: Once rice is cooked, add cilantro and lime. 6: Combine guacamole ingredients. 7: Combine salsa ingredients. 8: Create the chipotle sauce by combining ingredients in a blender or food processor. 9: Cook corn and beans as directed in separate pots. 10: In a bowl, place a layer of rice. Then add corn, beans, salsa, guacamole, and lettuce. 11: Next, add chicken, queso fresco, and chipotle sauce. Enjoy!View original recipe
