Chipotle marinated chicken bowls
This must-try marinade works for everything—tofu, shrimp, steak, pork, chicken. Beans are simmered in the delicious pan drippings and thrown over a bed of cilantro lime rice and generous pico de gallo and avocado. It’s basically DIY Chipotle where you don’t get charged extra for double protein and guac.
Chipotle marinated chicken bowls
Servings: 2-3
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
2 lbs protein (e.g., boneless skinless chicken thighs or flank steak)
¼ large red onion or 1 large shallot, roughly chopped
2 cloves garlic
2 tbsp chipotle peppers in adobo sauce
1 tbsp ancho chile powder
1 tbsp extra virgin olive oil
1 tsp cumin
1 tsp dried oregano
1 tsp salt
5 grinds of cracked black pepper
Water, as needed
Directions
Place onion, garlic, chipotle peppers and sauce, chile powder, oil, cumin, oregano, salt, and pepper in a tall cup. Using an immersion blender, blend 1-2 minutes from low to high speed until smooth, adding water as needed.
Marinate in a plastic bag or container at least 1 hour or overnight, refrigerated.
To grill on a stovetop, heat a heavy-bottomed nonstick frying pan on high heat. Sear chicken 10 minutes each side. Remove and slice one piece to test for doneness. Sear steak 4-5 minutes each side for medium rare.
Tips
You can de-glaze the pan with a drained and rinsed can of black beans for a super flavorful side dish.
We like to top the chicken over cilantro lime rice, pico de gallo, black beans, avocado, and extra cilantro. Anything goes!
I don’t add oil to the pan when searing chicken thighs because they naturally have fat.