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chipotle chicken

CHIPOTLE CHICKEN WITH CILANTRO LIME RICE BOWL

These homemade chipotle chicken bowls are my answer to those restaurant bowls where the flavors are always spot-on, but the portions—and especially the ratios—can leave a little to be desired. You know the feeling: a generous scoop of rice, a few pieces of chicken, and then suddenly you’re rationing toppings.
This version gives you smoky, spicy marinated chicken, fluffy cilantro lime rice, and a lineup of fresh toppings to build your bowl exactly how you like it. Add extra chicken, pile on the corn and tomatoes, go heavy on the sour cream—there are no stingy scoops here.
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Ingredients
  

CHIPOTLE CHICKEN
  • ½ can chipotle peppers in adobo sauce
  • 1 tablespoon olive oil
  • Juice of ½ lime
  • 2 garlic cloves
  • ½ tsp dried oregano
  • ⅓ tsp ground cumin
  • ⅔ tsp smoked paprika
  • ¼ tsp adobo seasoning
  • ¼ tsp cayenne, optional
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • 3 tsps water
  • 2 pounds chicken breasts or boneless, skinless chicken thighs
CILANTRO LIME RICE
  • 2 cup jasmine rice
  • 2¼ cups water
  • ¼ tsp salt
  • Juice of 1 lime
  • Lime zest, optional
  • Chopped fresh cilantro, to taste
TOPPINGS
  • Corn
  • Diced tomatoes
  • Shredded lettuce
  • Diced red onion
  • Sumac, optional
  • Sour cream
  • Monterey Jack cheese

Method
 

Make the Chipotle Chicken
  1. Add the chipotle peppers and adobo sauce, olive oil, lime juice, garlic, water, oregano, cumin, smoked paprika, adobo seasoning, salt, pepper, and onion powder to a blender. Blend until completely smooth.
  2. Place the chicken in a bowl or resealable container and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  3. Heat a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until browned and cooked through. The thickest part should reach 72°C / 162°F; carryover heat will bring it to the safe final temperature of 74°C / 165°F.
  4. Transfer the chicken to a plate or sheet pan and rest for 5–10 minutes before slicing.
Make the Cilantro Lime Rice
  1. Rinse the rice 3–4 times, or until the water runs mostly clear. Cover with cold water and soak for 30 minutes, then drain well.
  2. Add the drained rice, water, and salt to a pot. Bring to a simmer over high heat.
  3. Once simmering, reduce the heat to low, cover, and cook for 12 minutes. Keep covered and let the rice rest over very low heat for another 5 minutes.
  4. Remove from the heat. Add the lime juice, optional zest, and cilantro, then fluff gently with a fork.
Assemble the Bowls
  1. If using sumac, toss the diced red onion with a pinch of it.
  2. Divide the cilantro lime rice among bowls. Top with sliced chipotle chicken, corn, tomatoes, shredded lettuce, red onion, Monterey Jack and sour cream.
  3. Serve with extra lime wedges, if desired.