Ultimate Chipotle Bowl Recipe
Fresh, zesty, and better than takeout! This homemade chipotle bowl recipe features smoky adobo chicken, cilantro-lime rice, and fresh toppings, all ready in 45 minutes.
Equipment
- Cast Iron Skillet
- Blender or Food Processor
- Saucepan
Ingredients
For the Chicken & Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp chipotle peppers in adobo sauce chopped, plus extra sauce
- 2 tbsp olive oil
- 1/4 cup orange juice freshly squeezed
- 2 tbsp lime juice freshly squeezed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
For the Cilantro-Lime Rice
- 1 cup long-grain white rice basmati or jasmine, rinsed
- 1 tbsp olive oil or butter
- 1/4 cup fresh cilantro chopped
- 1 tbsp lime juice freshly squeezed
For the Beans & Assembly
- 1 can black beans rinsed and drained
- 1 cup pico de gallo fresh
- 1 cup guacamole or diced avocado
- 1/2 cup Monterey Jack cheese shredded
- 1/4 cup sour cream
Instructions
- Phase 1: Prep Work and Marination. In a blender or food processor, combine the adobo sauce, chopped chipotle peppers, olive oil, orange juice, lime juice, cumin, oregano, smoked paprika, garlic powder, and a generous pinch of kosher salt. Blend until smooth.
- Place the chicken thighs in a large bowl and pour the marinade over them. Massage the liquid into the meat, ensuring every piece is coated. Let marinate for at least 30 minutes at room temperature.
- Phase 2: Cooking the Base. Wash your rice in a fine-mesh strainer until the water runs clear. Heat 1 tablespoon of oil in a saucepan, add the rinsed rice, and toast for 2 minutes. Add water and salt, bring to a boil, cover, and drop the heat to the lowest setting for 15 minutes.
- Empty the rinsed black beans into a small pot. Add a splash of water, a dash of cumin, and a pinch of salt. Simmer gently on low heat.
- Phase 3: Searing and Finishing Touches. Heat a large cast-iron skillet over medium-high heat until smoking hot. Add a drizzle of high-heat oil. Sear the chicken thighs for 5-6 minutes per side until a dark crust forms and the internal temperature reaches 165°F.
- Remove the chicken to a cutting board and let it rest for 5 minutes before chopping.
- Fluff the cooked rice with a fork and fold in fresh lime juice and chopped cilantro.
- Assemble: Layer the cilantro-lime rice at the bottom of a wide bowl. Top with warm black beans, chopped smoky chicken, fresh pico de gallo, shredded cheese, sour cream, and guacamole. Serve immediately.
Notes
Storage: Store hot ingredients separately from cold ingredients in airtight containers in the fridge for up to 4 days.
Pro Tip: Do not leave the chicken in the citrus marinade for longer than 12 hours, or the acid will make the meat mushy.