Ingredients:

  • 3 kg / 3 lbs Boneless, skinless chicken thighs or breasts
  • 1 can (200g) Chipotle peppers in adobo sauce (3-4 peppers and 2 Tbsp of sauce)
  • 3 Tbsp Fresh lime juice
  • 2 Tbsp Olive oil or vegetable oil
  • 1 Tbsp Cumin, ground
  • 1 Tbsp Dried oregano (Mexican preferred)
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt (for marinade)
  • 1/2 tsp Black pepper
  • 240 g / 1 cup Long-grain white rice
  • 360 ml / 1.5 cups Vegetable or chicken stock
  • 1 Tbsp Unsalted butter
  • 1/2 cup Fresh cilantro, finely chopped
  • 1 Large lime, zested and juiced (for rice)
  • 1/2 tsp Kosher salt (for rice)
  • 1 can (425g) Black beans, rinsed and drained
  • 1 cup Roasted sweetcorn kernels
  • 1 cup Pico de Gallo or mild salsa
  • 2 Ripe avocados, mashed OR 1 cup ready-made guacamole
  • 1/2 cup Plain Greek yoghurt or sour cream
  • 1 cup Shredded crisp lettuce (e.g., Romaine)
  • Optional: Monterey Jack or Cheddar cheese, shredded

Instructions:

  1. Prepare the Marinade: Combine the chipotle peppers and adobo sauce, lime juice, olive oil, cumin, oregano, garlic powder, paprika, salt, and pepper in a blender. Blend until completely smooth.
  2. Marinate the Chicken: Pat the chicken pieces dry. Place them in a large bag or dish and pour the marinade over. Ensure the chicken is thoroughly coated. Marinate in the refrigerator for a minimum of 60 minutes, or up to 4 hours for maximum flavour payoff.
  3. Prep the Toppings: While the chicken marinates, rinse the black beans and corn. Chop the cilantro for the rice. Prepare the pico de gallo or dice the avocado for guacamole. Store all prepared toppings covered in the fridge.
  4. Cook the Rice: Rinse the rice until the water runs clear. In a saucepan, melt the butter and gently sauté the rice for 1 minute. Add the stock and salt. Bring to a boil, then immediately reduce heat to the lowest setting, cover, and simmer for 15-18 minutes until all liquid is absorbed.
  5. Finish the Rice: Remove the rice from the heat. Keep covered and let steam for 5 minutes. Fluff with a fork, then fold in the lime zest, lime juice, and chopped cilantro. Set aside.
  6. Grill/Sear the Chicken: Preheat your grill or cast iron pan over medium-high heat until hot. Remove chicken from the marinade (discard the excess marinade). Cook the chicken for 5–7 minutes per side (thighs) or 6–8 minutes per side (breasts), until cooked through (internal temperature 165°F / 74°C).
  7. Rest and Slice: Transfer the cooked chicken to a cutting board. Allow it to rest for 5–10 minutes before slicing it against the grain into bite-sized pieces.
  8. Build the Bowls: Divide the cilantro-lime rice among four bowls as the base. Add the sliced adobo chicken, black beans, corn, and shredded lettuce beside the rice.
  9. Garnish and Finish: Top the bowls with pico de gallo, a scoop of guacamole, and a drizzle of sour cream or Greek yoghurt. Serve immediately.