Chipotle Chicken Bowls

Ingredients:

Chicken Marinade

• 2lbs Chicken Thighs or Breasts

• 1/4 cup Olive Oil

• 2 Chipotle Peppers in Adobo Sauce

• 2 tbsp Adobo Sauce

• 4 cloves Garlic, chopped

• 1 Shallot

• 1 1/2 tbsp Cumin Powder

• 1/4 bunch of Cilantro

• 2 dried Ancho Chillies

• 2 tsp Salt

Cilantro Lime Rice

• 1 cup Long Grain Rice (I prefer Basmati)

• 2 cups Water

• 2 tbsp Butter

• 1 Bay Leaf

• 1 tsp Salt

• 2 tbsp chopped Cilantro

• 1 1/2 tbsp Lime Juice

Chipotle Beans

• 1 can of Pinto Beans

• 1 tbsp Oil

• 1 medium Onion, small dice

• 2 cloves Garlic, chopped

• 2 Chipotle Peppers in Adobo Sauce

• 2 tsp Adobo Sauce

• 1 tsp Cumin Powder

• 1 tsp dried Oregano

• 1/2 cup Water

• Lime Juice

• Salt & Pepper

Toppings

• Lettuce, shredded

• Marble Cheese, shredded

• Sour Cream

• Pico de Gallo Salsa

• Guacamole (optional)

Method:

1. (Chicken) Place all chicken marinade ingredients into a blender or food processor. Pulse into a paste. If you are using chicken breasts, flatten them out with a meat mallet. Cover the chicken in the marinade and refrigerate for at least 30 minutes or up to overnight for maximum flavour.

2. (Rice) Set a medium size saucepan over medium heat and add 1 tbsp of butter. Once melted, add the rice and bay leaf and toast for a couple minutes. Add 2 cups of water along with the salt. Bring up to a boil and down to a simmer. Cover and cook for 15-17mins. Fluff with a fork once cooked and add the cilantro and lime juice. Make sure to remove the bay leaf.

3. (Beans) Set another medium size saucepan over medium heat and add the oil and onions. Sweat the onions for a few minutes. Once translucent, add the garlic and cook for 1 minute. Drain the water from the can of beans and rinse well to remove excess starch, then add them the pot along with the cumin, oregano, bay leaf, chipotle peppers and adobo sauce. Stir to incorporate then add water. Bring to a boil then down to a simmer. Cook for a few minutes until the beans are soft. Add a touch of lime juice and season with salt and pepper. Remove the bay leaf and chipotle peppers.

4. (Chicken) Preheat the BBQ or grill on medium high. Grill the chicken for 6-7 minutes per side. Let rest for 5 minutes, then cube it.

5. Assembly: Add about 1/2 cup of the cilantro lime rice to the bottom of a bowl. Spoon some beans on top, then a good handful of chicken. Top with pico de gallo or a salsa of your choice, sour cream, lettuce, cheese and/or guacamole.

6. Serve & enjoy.