chipotle-style chicken, rice & beans bowl
2–3main (chicken)
ingredients
- for the chicken:
- •2 boneless, skinless chicken breasts or thighs
- •1 tablespoon olive oil
- marinade:
- •1 tablespoon diy adobo sauce (see substitute below if needed)
- •1 teaspoon smoked paprika
- •1 teaspoon garlic powder
- •1 teaspoon cumin
- •½ teaspoon oregano
- •½ teaspoon chili powder
- •½ teaspoon salt
- •juice of 1 lime
- adobo substitute (if needed):
- •1 tablespoon tomato paste
- •1 teaspoon smoked paprika
- •½ teaspoon cumin
- •½ teaspoon garlic powder
- •½ teaspoon chili powder
- •½ teaspoon vinegar (apple cider or white)
- •¼ teaspoon sugar (optional, for balance)
- •1 tablespoon water
- •for the cilantro (or alternative) lime rice:
- •1 cup white or brown rice
- •2 cups water or broth
- •1 tablespoon butter or olive oil
- •juice of 1 lime
- •½ teaspoon salt
- •chopped green onions or a pinch of parsley (alternative to cilantro)
- •for the seasoned black beans:
- •1 can black beans, drained (reserve some liquid)
- •1 tablespoon olive oil
- •½ teaspoon cumin
- •½ teaspoon smoked paprika
- •½ teaspoon garlic powder
- •¼ teaspoon onion powder
- •¼ teaspoon oregano
- •¼ teaspoon chili powder
- •salt and black pepper to taste
- •½ cup water or broth
- •optional toppings:
- •sautéed bell peppers and onions
- •corn salsa (corn, lime juice, cilantro or parsley)
- •pico de gallo (chopped tomatoes, onions, lime)
- •shredded monterey jack or cheddar cheese
- •guacamole (avocado, lime, salt)
- •sour cream or greek yogurt
- •hot sauce or chipotle vinaigrette
instructions
mix all marinade ingredients. coat the chicken and let it marinate for at least 30 minutes, or overnight for best results. a cast iron skillet over medium-high heat. olive oil. place the chicken in the skillet. sear for 4–5 minutes on each side until a crust develops and the internal temperature reaches 165°f. if needed, lower the heat and cover for the last few minutes. rest for 5 minutes, then chop into bite-sized pieces. in lime juice, butter, salt, and cilantro substitute (if using) while the rice is warm. heat olive oil in a pan over medium heat. black beans and spices, stirring well. pour in ½ cup water or broth and simmer for 5–10 minutes until thickened. optionally, mash a few beans for extra creaminess.
notes
variation: omit chili powder for less heat, and use the adobo substitute without tomato paste.
serve the bowl with your choice of optional toppings for added texture and flavor contrast.