Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 2 chipotle peppers in adobo
- 2 garlic cloves
- 2 tsp onion powder
- ½ tsp ground cumin
- 1½ tsp dried oregano
- 2 tbsp canola or vegetable oil
- Juice of ½ lime
- Salt and pepper to taste
- 2 tbsp water (Optional)
- 3 cups of cilantro lime rice
- 2 cans (15.5 oz) beans (Black or pinto)
- Pico de Gallo
- Guacamole
Instructions
- In a food processor, blend the chipotle peppers, garlic, onion powder, dried oregano, oil, lime juice, salt and pepper to taste. Add water if you think it’s too thick.
- Place chicken in a resealable bag and add the marinade. Close the bag and massage the chicken to make sure it is well coated. Store in the fridge for at least 2-4 hours.
- Grill the chicken on medium high heat for 6-7 minutes per side on until it’s no longer pink. You can also use a grill pan on the stove top if you don’t have a grill. Let the chicken rest for about 5 minutes and then chop into bite sized pieces.
- Drain and rinse the beans and warm them up on medium heat. If you want, you can add some chicken stock and season with salt, pepper and cumin to taste.
- To assemble, serve equal portions of rice, beans, chicken, pico de gallo and guacamole in each bowl. You can also add sour cream, shredded cheese and lettuce.