Ingredients:

  • 5 lbs (680 g) Boneless, Skinless Chicken Thighs (or Breasts), cut into 1-inch pieces
  • 3 Chipotle Peppers in Adobo Sauce (plus 2 Tbsp of the sauce)
  • 3 Tbsp Fresh Lime Juice (for marinade)
  • 2 Tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (Hot or Mild)
  • 1/2 tsp Dried Oregano
  • 1 tsp Coarse Salt (Kosher or Sea Salt)
  • 1/2 tsp Black Pepper
  • 1 cup (200 g) Long-Grain Basmati Rice
  • 5 cups (360 ml) Water or Chicken Stock
  • 1 Tbsp Unsalted Butter
  • 1/2 tsp Salt (for rice)
  • Zest of 1 Large Lime
  • 2 Tbsp Fresh Lime Juice (for rice)
  • 1/4 cup Fresh Cilantro, finely chopped (for rice)
  • 1 (15 oz / 425 g) Can Black Beans, rinsed and drained
  • 1/4 cup Water (for beans)
  • 1/2 tsp Ground Cumin (for beans)
  • 1/4 tsp Chili Powder
  • Pinch Salt (for beans)
  • 2 Large Tomatoes (e.g., Roma), seeded and diced (for Pico)
  • 1/2 Small Red Onion, finely diced (for Pico)
  • 1/2 cup Fresh Cilantro, chopped (for Pico)
  • 1/2 Jalapeño, seeded and finely minced (for Pico)
  • 1 Tbsp Lime Juice (for Pico)
  • Pinch Salt (for Pico)
  • 1 cup Shredded Romaine Lettuce
  • 1/2 cup Sour Cream or Greek Yoghurt (for dressing/drizzle)
  • 1/2 cup Shredded Monterey Jack or Cheddar Cheese
  • 1 Ripe Avocado, diced (Optional)

Instructions:

  1. Prepare the Marinade: In a food processor or blender, combine the chipotle peppers, adobo sauce, 3 Tbsp lime juice, olive oil, cumin, paprika, oregano, salt, and pepper. Blend until smooth.
  2. Marinate the Chicken: Place the cubed chicken into a large bag or bowl, pour the marinade over it, ensuring all pieces are fully coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  3. Cook the Cilantro-Lime Rice: Rinse the rice thoroughly. In a saucepan, combine the rice, water/stock, butter, and salt. Bring to a boil, reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff gently with a fork and stir in the lime zest, lime juice, and chopped cilantro. Cover to keep warm.
  4. Prepare Pico de Gallo and Beans: For the Pico, combine the diced tomatoes, red onion, cilantro, jalapeño, 1 Tbsp lime juice, and salt. Set aside. For the beans, combine the rinsed black beans, 1/4 cup water, cumin, chili powder, and salt in a small saucepan. Simmer for 5-7 minutes until warmed through and seasoned.
  5. Cook the Chicken: Heat a grill pan or large skillet over medium-high heat until very hot. Remove the chicken from the marinade and cook in batches for 3-4 minutes per side until charred and the internal temperature reaches 165°F (74°C). Rest the cooked chicken for 5 minutes before dicing or slicing.
  6. Assemble the Bowls: Scoop a generous portion of Cilantro-Lime Rice into each bowl. Add the seasoned black beans and the sliced Chipotle Chicken. Top with shredded lettuce, Pico de Gallo, shredded cheese, and a drizzle of sour cream or Greek yoghurt. Serve immediately.