Ingredients:

  • 680g (1.5 lbs) Boneless, skinless chicken thighs
  • 3 Tbsp (45ml) Olive oil
  • 2 Tbsp (30ml) Lime juice, fresh
  • 1 Tbsp (15ml) White wine vinegar (or apple cider vinegar)
  • 2 tsp (10g) Chipotle powder
  • 1 tsp (5g) Cumin, ground
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (2.5g) Dried oregano
  • 1/2 tsp (2.5g) Salt (kosher or sea salt)
  • 1/4 tsp (1g) Black pepper, freshly ground
  • 240g (1 cup) Long-grain white rice (e.g., Basmati or Jasmine)
  • 360ml (1.5 cups) Water or low-sodium chicken stock
  • 1 tsp (5g) Salt
  • 2 Tbsp (30ml) Lime juice, fresh
  • Zest of 1 whole lime
  • 1/2 cup (120ml) Fresh coriander (cilantro), finely chopped
  • 1 can (425g / 15oz) Black beans, drained and rinsed
  • 1/2 medium Red onion, finely diced
  • 1 Tbsp (15ml) Olive oil
  • 1/2 tsp (2.5g) Cumin, ground
  • 1/4 tsp (1g) Chipotle powder
  • Pinch of salt and pepper
  • 1 head Romaine lettuce, shredded
  • 225g (8oz) Medium cheddar or Monterey Jack cheese, grated
  • 1 batch Pico de Gallo (or other fresh salsa)
  • 2 large Avocados, mashed for Guacamole (seasoned with lime, salt, and onion)
  • 120g (1/2 cup) Greek yoghurt or sour cream (optional)

Instructions:

  1. Create the Adobo Marinade: In a large bowl, whisk together the olive oil, lime juice, vinegar, chipotle powder, cumin, smoked paprika, oregano, salt, and pepper. Trim any excess fat from the chicken thighs. Place the chicken and the marinade into a zip-lock bag. Ensure the chicken is fully coated and refrigerate for a minimum of 1 hour, or ideally 2-4 hours, for maximum flavour infusion.
  2. Combine rice, water/stock, and salt in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. Remove from heat and allow the rice to sit, covered, for 10 minutes. Fluff the rice with a fork and gently fold in the fresh lime juice, lime zest, and chopped coriander (cilantro). Keep warm.
  3. Heat 1 Tbsp of olive oil in a small skillet over medium heat. Sauté the diced red onion until softened, about 3 minutes. Stir in the cumin and chipotle powder and cook for 30 seconds until fragrant. Add the rinsed black beans, a pinch of salt, and pepper. Stir well until the beans are heated through (about 5 minutes). Keep warm.
  4. Heat a cast iron skillet over medium-high heat until very hot. Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs in the hot pan. Cook for 5-7 minutes per side until properly charred and the internal temperature reaches 74°C (165°F). Remove the chicken and allow it to rest on a cutting board for 5 minutes. Slice against the grain into bite-sized strips.
  5. Start with a generous scoop of the Cilantro-Lime Rice in each bowl. Add servings of the seasoned black beans and shredded lettuce next to the rice. Place the sliced Glazed Chicken over the rice. Finish by topping with shredded cheese, a spoonful of Pico de Gallo, a dollop of Guacamole, and a swirl of Greek yoghurt or sour cream if using. Serve immediately.