Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken thighs
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tbsp (15 ml) adobo sauce
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tbsp (15 ml) olive oil, plus 1 tbsp for the pan
  • 1 tsp (7 g) honey
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) smoked paprika
  • 0.5 tsp (1 g) dried oregano
  • 0.5 tsp (3 g) kosher salt
  • 0.25 tsp (0.5 g) black pepper
  • 1 cup (190 g) long-grain white rice, uncooked
  • 1.5 cups (360 ml) water
  • 0.5 tsp (3 g) kosher salt
  • 1 tsp (5 ml) neutral oil
  • 1 tbsp (15 ml) fresh lime juice
  • 0.25 cup (8 g) packed chopped fresh cilantro
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 tsp (1 g) ground cumin
  • Pinch of kosher salt
  • 1 cup (155 g) corn kernels, frozen and thawed
  • 1 cup (150 g) diced Roma tomatoes
  • 0.25 cup (40 g) finely diced red onion
  • 1 jalapeño, seeded and finely diced (optional)
  • 1 ripe avocado (about 150 g)
  • 2 cups (90 g) shredded romaine lettuce
  • 0.5 cup (60 g) shredded Monterey Jack or Mexican cheese blend
  • 0.25 cup (60 g) sour cream (optional)
  • 1 lime, cut into wedges

Instructions:

  1. In a medium bowl, whisk together the chopped chipotle, 1 tbsp adobo sauce, garlic, lime juice, 1 tbsp olive oil, honey, cumin, paprika, oregano, salt, and pepper.
  2. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine the rice, 1.5 cups water, 0.5 tsp salt, and neutral oil in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork, then stir in the lime juice and half the cilantro.
  4. While the rice rests, warm the drained and rinsed black beans in a small pot over medium heat with 1 tsp cumin and a pinch of salt. Stir for 3 to 4 minutes, until heated through and fragrant.
  5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Shake excess marinade off the thighs and place them in the pan in a single layer. Cook undisturbed for 5 to 6 minutes, until the bottoms are deep golden and release easily. Flip and cook 4 to 5 minutes more, until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a cutting board and rest for 5 minutes. Chop into bite-sized pieces.
  7. Combine the tomatoes, red onion, jalapeño (if using), half the cilantro, a squeeze of lime, and a pinch of salt.
  8. Mash the avocado with a squeeze of lime and a pinch of salt.
  9. Divide the rice among four bowls. Layer on the beans, chopped chicken, corn, romaine, pico de gallo, guacamole, and cheese. Finish with sour cream if using and a lime wedge.