Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • 1 lime, juiced
  • 2 tablespoons chipotle peppers in adobo sauce, minced (30ml)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 cups (400g) long-grain white rice, rinsed
  • 4 cups (960ml) chicken broth (low sodium)
  • 1/2 cup (packed, 15g) fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil (15ml)
  • Salt to taste
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (80g) corn kernels (fresh or frozen, thawed)
  • 1/2 cup (85g) diced tomato
  • 1 jalapeño, seeded and finely minced (optional)
  • Juice of 1 lime
  • 1/4 cup (10g) chopped fresh cilantro
  • Salt and pepper to taste
  • Shredded cheddar cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Guacamole or sliced avocado (Optional)
  • Shredded lettuce (Optional)
  • Pico de gallo (Optional)
  • Your favourite hot sauce (Optional)

Instructions:

  1. Marinate the Chicken: Combine chicken with marinade ingredients in a bowl. Cover and refrigerate for at least 30 minutes.
  2. Cook the Rice: Combine rice, chicken broth, olive oil and salt in a rice cooker (or pot). Cook according to directions, then stir in cilantro and lime juice.
  3. Prepare the Black Bean Salsa: Combine all salsa ingredients in a bowl. Mix well and set aside.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken until cooked through and slightly charred (internal temperature of 165°F/74°C).
  5. Assemble the Bowls: Divide rice among bowls. Top with chicken, black bean salsa, and desired toppings.
  6. Serve Immediately: Enjoy your homemade Chipotle Chicken Bowl!