Ingredients:

  • 5 lbs Chicken Breast (boneless, skinless), cut into cubes or strips
  • 2 whole Chipotle Peppers in Adobo Sauce plus 1 Tbsp of the sauce
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 3 Tbsp Fresh Lime Juice (for marinade)
  • 3 cloves Garlic, finely minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt & Black Pepper, To taste
  • 1 cup Basmati or Long-Grain Rice, Rinsed
  • 5 cups Chicken or Vegetable Stock
  • 1/2 tsp Fresh Lime Zest
  • 2 Tbsp Fresh Lime Juice (for rice)
  • 1/4 cup Fresh Cilantro, Finely chopped
  • 1 (15 oz) can Black Beans, Rinsed and drained
  • 1 cup Sweetcorn (frozen or canned)
  • 2 medium Avocado, Diced or sliced
  • 1/4 small Red Onion, Very finely diced
  • 1/4 cup Cotija or Feta Cheese (optional), Crumbled
  • 1/2 cup Greek Yoghurt or Sour Cream
  • Sliced Jalapeños (optional)

Instructions:

  1. Prep the Marinade: In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, lime juice, garlic, cumin, oregano, salt, and pepper. Blend until completely smooth.
  2. Marinate the Chicken: Place the cubed chicken into a Ziploc bag or bowl. Pour the marinade over the chicken, ensuring it is thoroughly coated. Refrigerate for a minimum of 30 minutes, or ideally 2-3 hours.
  3. Cook the Cilantro-Lime Rice: In a saucepan, combine the rinsed rice, stock, and salt. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid.
  4. Finish the Rice: Remove the saucepan from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork, then stir in the lime zest, lime juice, and chopped cilantro. Cover to keep warm.
  5. Sear the Chipotle Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces (in batches if necessary). Cook for 5-7 minutes, turning frequently, until cooked through (165°F / 74°C). Remove and let rest for 5 minutes.
  6. Prepare Toppings: Gently warm the rinsed and drained black beans. If using frozen corn, flash-sauté it briefly until slightly caramelized. Dice the avocado and finely chop the red onion.
  7. Assemble the Bowls: Spoon a generous serving of the warm Cilantro-Lime Rice into the bottom of each bowl. Arrange the Black Beans, Chicken, and Corn to one side. Top with diced avocado, red onion, crumbled cheese, and a dollop of Greek yoghurt or sour cream.