Homemade Chicken Chipotle Bowl www.tiktok.com 77 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cut off excess fat from the chicken thighs and rinse them in vinegar and water. 2. Marinate the chicken in chipotle peppers in adobo sauce for at least 3 hours or overnight. 3. Prepare the pico de gallo by chopping four Roma tomatoes, 1/3 cup red onion, 1/3 cup cilantro, and mixing with lemon juice, salt, and jalapeno. 4. Prepare the guacamole by mashing 8 avocados, and mixing with 1/2 cup red onion, 1/2 cup cilantro, 1-2 limes and lemons, salt, and jalapeno. 5. Rinse the long grain rice, add water, salt, canola oil and two bay leaves to a pot and cook. 6. Grill the marinated chicken for 5 minutes per side, skin side down first. 7. After grilling, cover the chicken and let it rest for about 10 minutes. 8. Remove the bay leaves from the rice and mix in cilantro, lemon juice, and lime juice. 9. Assemble the bowl by layering the rice, chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese. 1. Cut off excess fat from the chicken thighs and rinse them in vinegar and water. 2. Marinate the chicken in chipotle peppers in adobo sauce for at least 3 hours or overnight. 3. Prepare the pico de gallo by chopping four Roma tomatoes, 1/3 cup red onion, 1/3 cup cilantro, and mixing with lemon juice, salt, and jalapeno. 4. Prepare the guacamole by mashing 8 avocados, and mixing with 1/2 cup red onion, 1/2 cup cilantro, 1-2 limes and lemons, salt, and jalapeno. 5. Rinse the long grain rice, add water, salt, canola oil and two bay leaves to a pot and cook. 6. Grill the marinated chicken for 5 minutes per side, skin side down first. 7. After grilling, cover the chicken and let it rest for about 10 minutes. 8. Remove the bay leaves from the rice and mix in cilantro, lemon juice, and lime juice. 9. Assemble the bowl by layering the rice, chicken, pico de gallo, guacamole, and shredded Monterey Jack cheese. Add Direction Ingredients 3 pounds boneless chicken thighs 1 can chipotle peppers in adobo sauce 4 roma tomatoes 1 1/3 cup red onion 1 1/3 cup cilantro 1 lemon juice 1 lime juice 1 tablespoon salt 1 teaspoon salt 1 1/2 tablespoon jalapeno 8 avocados 1 1/2 cup red onion 1 1/2 cup cilantro 1 1-2 limes 1 1-2 lemon 1 tablespoon salt 1 1/2 tablespoon jalapeno 1 long grain rice 1 water 1 salt 1 canola oil 2 bay leaf 1 1/2 cup cilantro 1 tablespoon lemon juice 1 tablespoon lime juice 1 shredded Monterey Jack cheese - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife bowl plastic bag whisk measuring cup grill tongs aluminum foil pot wooden spoon Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
