Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons (30ml) adobo sauce (from the can of chipotle peppers)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) smoked paprika
  • Salt and black pepper to taste
  • 1.5 cups (300g) long-grain white rice, rinsed
  • 2.25 cups (530ml) water
  • 1 tablespoon (15ml) lime juice
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/4 teaspoon (1.25ml) salt
  • 1 cup (150g) frozen corn kernels, thawed
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, finely diced
  • 1 jalapeno, seeded and finely diced (optional, for heat)
  • 2 tablespoons (30ml) lime juice
  • 2 tablespoons (30ml) chopped fresh cilantro
  • Salt and black pepper to taste
  • 1 ripe avocado
  • 1/4 cup (60ml) sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons (30ml) lime juice
  • 2 tablespoons (30ml) water (or more, to reach desired consistency)
  • Salt to taste
  • Shredded cheddar cheese
  • Diced tomatoes
  • Shredded lettuce
  • Sour cream
  • Guacamole
  • Hot sauce

Instructions:

  1. Combine all chipotle chicken ingredients in a large bowl. Toss to coat and let marinate for at least 15 minutes (longer is better!).
  2. Combine rice, water, olive oil and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Fluff with a fork, then stir in lime juice and cilantro.
  3. In a small saucepan, heat the rinsed and drained black beans with cumin and salt over medium heat until warmed through (about 5 minutes).
  4. Combine all corn salsa ingredients in a medium bowl and toss to combine. Season to taste with salt and pepper.
  5. Combine all avocado crema ingredients in a food processor or blender and blend until smooth and creamy. Add more water if needed to reach desired consistency.
  6. Heat the skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until cooked through and lightly charred (internal temperature of 165°F / 74°C).
  7. Divide the cilantro-lime rice among four bowls. Top with chipotle chicken, black beans, corn salsa, avocado crema, and any desired toppings.
  8. Serve Immediately: Enjoy your delicious and customizable Chipotle Chicken Bowl!