We are making Chipotle style chicken bowls at home and you are going to love them, because it’s very delicious and you’ll get so much flavor in that protein. You can use it like in this video, on a bowl, in a wrap, burrito, on a salad, whatever your heart desires.
First start to make a marinade for the chicken. It’s very simple and easy.
CHIPOTLE BOWLS RECIPE:
For the chicken and marinade:
2 lb of Boneless, Skinless Chicken Thighs
2 Chipotles in Adobo plus 1 tbsp of the sauce from the can
Juice of 1 Lime, about 2 tbsp
2 Scallions, roughly chopped
2 Cloves of Garlic, smashed
1 tsp of Oregano
1/2 tsp of Cumin
One tsp of Chili Powder
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
A one Tbsp of Chicken Bouillon Powder
Pinch of Salt
2 Tbsp of Olive Oil
2 Tbsp of Water
While the chicken is marinating, let’s work on the other components.
For the Corn Salsa:
1-14.5 oz can of Corn Kernels, drained and rinsed
1/4 of a Red Onion, minced
1/2 of a Jalapeno, seeded and minced
Finely chopped Cilantro to taste
Salt to taste
Juice of about 1/2 Lime
For the Beans:
1-14.5 oz can of Pinto Beans, drained and rinsed
One Tbsp of Neutral Oil
1/2 of a small Onion, minced
2 cloves of Garlic, minced
1/2 Jalapeno, minced
1 cup of Chicken Stock
Couple tsp of Chipotle in adobo sauce from the can
Salt to taste
For the rice:
1.5 cups of Long Grain Rice, well rinsed
Juice of 1 Lime
1 Tbsp of Chicken Bouillon
1 Dry Bay Leaf
Salt to taste
Fresh Cilantro to taste, finely chopped
In the video you’ll see that rice is yellow, because chicken bouillon powder and the bay is added there, then you must add lime and cilantro.
After everything is ready you just make your bowl add a bit of everything and bon appetit to you.
