Ingredients:

  • 2 lbs (900g) Boneless, skinless chicken thighs (trimmed)
  • 2 tbsp (30 ml) Olive oil
  • 3 tbsp (45 ml) Fresh lime juice (for marinade)
  • 1 tbsp (15 ml) Red wine vinegar
  • 2 tsp (10g) Kosher salt (for marinade)
  • 1 tsp (5g) Freshly ground black pepper
  • 1 tbsp (15g) Chipotle chilli powder
  • 1 tsp (5g) Ground cumin (for marinade)
  • 1 tsp (5g) Dried oregano (for marinade)
  • 1 clove Garlic, minced
  • 1½ cups (300g) Long-grain white rice (Basmati or Jasmine)
  • 3 cups (710 ml) Water or vegetable stock
  • 1 tbsp (15g) Butter (unsalted)
  • 1 tsp (5g) Kosher salt (for rice)
  • ½ cup (120 ml) Fresh cilantro, finely chopped
  • 3 tbsp (45 ml) Fresh lime juice (for rice)
  • 1 (15-oz / 425g) can Black beans, rinsed and drained
  • ½ cup (120 ml) Water (for beans)
  • ½ tsp (2.5g) Dried oregano (for beans)
  • ¼ tsp (1.25g) Ground cumin (for beans)
  • Pinch of Kosher salt (for beans)
  • 1 cup (240g) Shredded Monterey Jack or Cheddar cheese (optional topping)
  • ½ cup (120 ml) Sour cream or Plain Greek yogurt (optional topping)
  • 2 cups (480 ml) Shredded Romaine lettuce (optional topping)
  • Pico de Gallo or fresh salsa (optional topping)
  • Guacamole (optional topping)

Instructions:

  1. Prepare the Marinade: In a large bowl or Ziploc bag, combine the olive oil, lime juice, red wine vinegar, salt, pepper, chipotle powder, cumin, oregano, and minced garlic. Whisk thoroughly until fully combined.
  2. Marinate the Chicken: Slice the chicken thighs into 1-inch strips. Add the chicken to the marinade, ensuring every piece is coated.
  3. Chill: Marinate the chicken in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavour penetration.
  4. Cook the Rice (Starting Point): In a heavy-bottomed pot, combine the rice, water/stock, butter, and salt. Bring to a boil over medium-high heat.
  5. Simmer Rice: Once boiling, reduce the heat immediately to low, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Do not lift the lid during this process.
  6. Prepare the Beans: While the rice is simmering, place the rinsed black beans, water, oregano, cumin, and salt in a small saucepan. Bring to a low simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and cover.
  7. Cook the Chicken: Heat your skillet over medium-high heat until shimmering hot. Remove the chicken from the marinade (discard the excess marinade).
  8. Sear the Chicken: Sear the chicken strips in batches, if necessary. Cook for 4–5 minutes per side, until deeply caramelised and the internal temperature reaches 165°F (74°C).
  9. Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Dice the chicken into bite-sized pieces.
  10. Finish the Cilantro-Lime Rice: Once the rice has rested (Step 5), fluff gently with a fork. Immediately stir in the fresh cilantro and lime juice until thoroughly combined. Taste and adjust salt/lime as needed.
  11. Assemble the Bowls: Place a generous portion of cilantro-lime rice into each serving bowl. Layer with diced adobo chicken, black beans, and shredded lettuce.
  12. Garnish: Finish with your choice of toppings, such as a dollop of sour cream, shredded cheese, and a spoonful of fresh salsa or guacamole. Serve immediately.