Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (120 ml) chicken broth
  • 1.5 cups (300g) long-grain rice, rinsed
  • 3 cups (720 ml) water
  • 1/2 tsp salt
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1/4 tsp cumin
  • 1 cup (150g) frozen corn, thawed
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1/4 cup (60 ml) olive oil
  • Juice of 2 limes
  • 1 tbsp honey or maple syrup
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 avocados, diced
  • Sour cream or Greek yogurt
  • Shredded cheddar or Monterey Jack cheese
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Cook the Rice: Rinse rice, combine with water and salt in saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until water is absorbed. Fluff with a fork.
  2. Prepare the Chipotle Chicken: Season chicken with salt and pepper. Sauté onion and garlic in olive oil until softened. Add chicken and cook until browned. Stir in chipotle peppers, adobo sauce, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute.
  3. Simmer Chicken: Pour in chicken broth, bring to a simmer, and cook until chicken is cooked through and sauce has thickened slightly (about 15 minutes). Internal temperature 165F/74C
  4. Heat the Black Beans: Heat black beans and cumin in a small saucepan over low heat, or microwave until warmed through.
  5. Make the Corn Salsa: Combine thawed corn, red bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
  6. Prepare Lime Dressing: Whisk together olive oil, lime juice, honey/maple syrup, garlic, salt, and pepper in a small bowl.
  7. Assemble the Bowls: Divide rice among bowls. Top with chipotle chicken, black beans, corn salsa, avocado, sour cream, cheese (optional), and drizzle with lime dressing. Garnish with cilantro and a lime wedge.