40mChipotle Chicken Taco Bowls
Smoky chipotle chicken served over fluffy rice with black beans, corn, and creamy avocado. This weeknight-friendly bowl is Latin-inspired, hearty, and easy to assemble.
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- boneless skinless chicken thighs-1.5 lb
- water-1.5 cups
- frozen corn kernels-1.5 cups
- canned black beans-1 can
- long-grain white rice-1 cup
- avocado-1 large
- fresh cilantro-0.25 cups
- chipotle peppers in adobo sauce-2 tbsp
- olive oil-2 tbsp
- fresh lime juice-2 tbsp
- ground cumin-2 tsp
- kosher salt-1.5 tsp
Rinse and drain the black beans, thaw the corn, mince the chipotle peppers, chop the cilantro, dice the avocado, and measure the remaining ingredients.
Keep the chef’s knife blade angled away from fingers while chopping and dicing.
In a medium saucepan, combine the rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce to low, cover, and cook until the rice is tender and fluffy, about 15 minutes.
Lift the lid away from your face to avoid steam burns.
While the rice cooks, combine the chicken thighs, minced chipotle peppers, olive oil, lime juice, cumin, and remaining 1 teaspoon salt in a mixing bowl. Coat the chicken evenly and let it sit for 10 minutes.
Wash hands, utensils, and surfaces after handling raw chicken, and keep it separate from ready-to-eat ingredients.
Heat a large skillet over medium-high heat. Add the chicken and cook until deeply browned on the first side, about 5 minutes, then flip and cook until the chicken reaches 165°F, about 5 to 7 minutes more.
Use caution when adding chicken to the hot skillet to avoid splatter.
Verify the thickest pieces of chicken reach 165°F with the instant-read thermometer.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into bite-size pieces, keeping the juices in the chicken.
Use stable knife strokes while slicing the rested chicken.
Add the black beans and corn to the same skillet over medium heat. Stir until warmed through and lightly coated in the pan juices, about 3 minutes.
Divide the rice among bowls. Top with the chipotle chicken, black beans, corn, avocado, and cilantro. Serve while the chicken and rice are warm and the avocado is fresh and creamy.
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