Chipotle Chicken Bowls
A flavorful bowl with chipotle marinated chicken, cilantro lime rice, black beans, corn relish, and optional spicy garlic mayo.
Ingredients
- — red onion
- 1 cup water
- 1 cup white distilled vinegar
- 1 tbsp Kosher salt
- 3 cups long grain white rice
- 3 cups water
- 7 tbsp fresh cilantro
- 2 tbsp unsalted butter
- 1 tbsp lime juice
- 1 can chipotle peppers in adobo
- 2.50 tsp salt
- 16 cloves garlic
- — boneless chicken thighs
- 4 tbsp vegetable oil
- — white onion
- — serrano pepper
- — Roma tomato
- 1 can black beans
- 1 cup chicken stock
- — corn on the cob
- — jalapeño
- 1 tbsp white distilled vinegar
- 1 cup mayonnaise
- 0.50 tsp onion powder
- 3.50 tbsp hot sauce
- 1.50 cup jack cheese
Equipment
heatproof jar·medium saucepan·rice cooker·bowl·cast iron pan·foil-lined baking sheet·oven·plate·cutting board·squeeze bottle·bowls
Method
Add sliced red onion to a heatproof jar .
In a medium saucepan over medium-high heat, combine 1 cup water , 1 cup white distilled vinegar , and 1 tbsp Kosher salt . When the mixture begins to boil, remove from heat and pour over the red onions to cover.
Let the mixture come to room temperature, uncovered. Once cooled, cover with a tight fitting lid and refrigerate. The pickled onions can be stored in the fridge for a few months.
Rinse 3 cups long grain white rice thoroughly under cold water, until the water runs clear. Strain the rice dry and place in your rice cooker . Cover with 3 cups water , close the lid, and cook as directed by the manufacturer.
For added flavor, stir in finely chopped 2.50 tbsp fresh cilantro , 2 tbsp unsalted butter , 1 tbsp lime juice , and zest, until evenly combined. Season with salt to taste and keep warm until ready to serve.
Strain the liquid from 1 can chipotle peppers in adobo into a bowl . Roughly chop the peppers and add those back into the liquid along with 2.50 tsp salt and minced 4 cloves garlic . Stir to combine.
To a large bowl , add boneless chicken thighs (about 1½ pounds or 680g) and pour the chipotle in adobo marinade over the chicken, stirring to evenly coat all the chicken. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes , up to overnight.
Heat a cast iron pan or grill over medium-high heat. Evenly coat the pan with 1 tbsp vegetable oil or cooking spray. Once the pan is nearly smoking, add your chicken, in batches, to avoid overcrowding. Sear for 3 minutes per side, or until deeply golden brown and beginning to char in spots. Continue to cook, turning often until the chicken is cooked through and has an internal temperature of 165°F (74°C).
If the chicken is getting too charred before it is cooked in the center, transfer to a foil-lined baking sheet , and place in a oven preheated to 375°F (190°C) to finish cooking through.
Let rest at room temperature for 5 minutes before dicing and serving.
In a medium saucepan over medium heat, add 3 tbsp vegetable oil , or enough cooking spray to coat the bottom of the pan.
Once hot, add white onion , diced, serrano pepper , thinly sliced, and Roma tomato , roughly chopped. Season to taste with salt and sauté until the vegetables begin to soften, 3 minutes .
Stir in 1 can black beans and 1 cup chicken stock , and more salt to taste. Bring to a boil over medium-high, reduce the heat to low and simmer until the vegetables are softened and the stock is reduced by about a quarter.
Remove from heat and stir in finely chopped 4 cloves garlic . Keep warm until ready to serve.
Place the corn on the cob directly over an open flame on the stovetop or on a hot grill to char on all sides, turning every 1-2 minutes. Remove to a plate to cool slightly.
Add the jalapeño to the open flame or grill and char every part of the pepper, so you no longer see any green. Remove to a cutting board to allow to cool slightly.
Remove the corn kernels from the cob and place in a large bowl .
Use a paper towel to rub off the charred skin from the jalapeño. Remove the seeds, if desired, and then finely dice.
Add the jalapeño to the corn kernels along with finely diced red onion and finely chopped 2.50 tbsp fresh cilantro and toss to combine in a cutting board .
Season the relish with salt and pepper to taste. Stir in 1 tbsp white distilled vinegar , again taste and adjust the seasoning with more vinegar, salt, and pepper as needed. Set aside until ready to use.
This mayo is optional but is delicious! Add 1 cup mayonnaise , 0.50 tsp onion powder , grated 8 cloves garlic , and 3.50 tbsp hot sauce to a bowl and whisk to combine. Season with salt to taste. Refrigerate until ready to use. For a nice presentation, put the mayo in a squeeze bottle before serving.
Divide the cooked white rice between six bowls , about 1 cup of rice per bowl. Top each bowl with 1 diced chicken thigh, corn relish topped with spicy mayo, if using, black beans, pickled red onions, 1.50 cup jack cheese , and 2 tbsp fresh cilantro for garnish. Enjoy!
View Cooklang Source
>> title: Chipotle Chicken Bowls
>> description: A flavorful bowl with chipotle marinated chicken, cilantro lime rice, black beans, corn relish, and optional spicy garlic mayo.
>> tags: chicken, bowls, chipotle, spicy
Add sliced @red onion{1/2} to a #heatproof jar{}.
In a #medium saucepan{} over medium-high heat, combine @water{1%cup}, @white distilled vinegar{1%cup}, and @Kosher salt{1%tbsp}. When the mixture begins to boil, remove from heat and pour over the red onions to cover.
Let the mixture come to room temperature, uncovered. Once cooled, cover with a tight fitting lid and refrigerate. The pickled onions can be stored in the fridge for a few months.
Rinse @long grain white rice{3%cups} thoroughly under cold water, until the water runs clear. Strain the rice dry and place in your #rice cooker{}. Cover with @water{3%cups}, close the lid, and cook as directed by the manufacturer.
For added flavor, stir in finely chopped @fresh cilantro{2.5%tbsp}, @unsalted butter{2%tbsp}, @lime juice{1%tbsp}, and zest, until evenly combined. Season with salt to taste and keep warm until ready to serve.
Strain the liquid from @chipotle peppers in adobo{1%can} into a #bowl{}. Roughly chop the peppers and add those back into the liquid along with @salt{2.5%tsp} and minced @garlic{4%cloves}. Stir to combine.
To a large #bowl{}, add @boneless chicken thighs{6} (about 1½ pounds or 680g) and pour the chipotle in adobo marinade over the chicken, stirring to evenly coat all the chicken. Cover with plastic wrap and marinate in the refrigerator for at least ~{30%minutes}, up to overnight.
Heat a #cast iron pan{} or grill over medium-high heat. Evenly coat the pan with @vegetable oil{1%tbsp} or cooking spray. Once the pan is nearly smoking, add your chicken, in batches, to avoid overcrowding. Sear for ~{3%minutes} per side, or until deeply golden brown and beginning to char in spots. Continue to cook, turning often until the chicken is cooked through and has an internal temperature of 165°F (74°C).
If the chicken is getting too charred before it is cooked in the center, transfer to a #foil-lined baking sheet{}, and place in a #oven{} preheated to 375°F (190°C) to finish cooking through.
Let rest at room temperature for ~{5%minutes} before dicing and serving.
In a #medium saucepan{} over medium heat, add @vegetable oil{3%tbsp}, or enough cooking spray to coat the bottom of the pan.
Once hot, add @white onion{1}, diced, @serrano pepper{1}, thinly sliced, and @Roma tomato{1}, roughly chopped. Season to taste with salt and sauté until the vegetables begin to soften, ~{3%minutes}.
Stir in @black beans{1%can} and @chicken stock{1%cup}, and more salt to taste. Bring to a boil over medium-high, reduce the heat to low and simmer until the vegetables are softened and the stock is reduced by about a quarter.
Remove from heat and stir in finely chopped @garlic{4%cloves}. Keep warm until ready to serve.
Place the @corn on the cob{4} directly over an open flame on the stovetop or on a hot grill to char on all sides, turning every 1-2 minutes. Remove to a #plate{} to cool slightly.
Add the @jalapeño{2} to the open flame or grill and char every part of the pepper, so you no longer see any green. Remove to a cutting board to allow to cool slightly.
Remove the corn kernels from the cob and place in a large #bowl{}.
Use a paper towel to rub off the charred skin from the jalapeño. Remove the seeds, if desired, and then finely dice.
Add the jalapeño to the corn kernels along with finely diced @red onion{1/2} and finely chopped @fresh cilantro{2.5%tbsp} and toss to combine in a #cutting board{}.
Season the relish with salt and pepper to taste. Stir in @white distilled vinegar{1%tbsp}, again taste and adjust the seasoning with more vinegar, salt, and pepper as needed. Set aside until ready to use.
This mayo is optional but is delicious! Add @mayonnaise{1%cup}, @onion powder{1/2%tsp}, grated @garlic{8%cloves}, and @hot sauce{3.5%tbsp} to a #bowl{} and whisk to combine. Season with salt to taste. Refrigerate until ready to use. For a nice presentation, put the mayo in a #squeeze bottle{} before serving.
Divide the cooked white rice between six #bowls{}, about 1 cup of rice per bowl. Top each bowl with 1 diced chicken thigh, corn relish topped with spicy mayo, if using, black beans, pickled red onions, @jack cheese{1.5%cup}, and @fresh cilantro{2%tbsp} for garnish. Enjoy!