Chipotle Chicken Bowl

This is a true fiesta in a bowl right here! Perfect for Cinco de Mayo coming up! It pairs very nicely with a little spicy strawberry margarita as well. The chicken is a little smokey and spicy. While the pico adds a nice freshness along with the bright and herby cilantro lime rice. Throw in some avocado for some added creaminess and queso fresco because you cant have this without cheese! Now it’s a fiesta!!!

Chipotle Chicken

Ingredients

• 1 tbsp. grape seed oil
• 1 lb. boneless skinless chicken thighs
• 1 1/2 tsp. cumin
• 1 tsp. smoked paprika
• 3/4 tsp. chili powder
• pinch of cayenne
• 1 chipotle pepper in adobo, minced
• 1 tbsp. shallot, peeled and minced
• 3 garlic cloves, peeled and minced
• 1 1/2 cup unsalted chicken stock
• 1 lime juiced
• 1 bay leaf
• salt and black pepper

Directions

In a small bowl combine the cumin, paprika, chili powder, cayenne salt and pepper. mix together. Generously sprinkle spices over both sides of the chicken.

Heat a skillet over medium high heat with the grape seed oil. Once hot, sear the chicken on each side for about 5 minutes. Then add in the chipotle peppers, shallot and garlic cook for 1-2 minutes then add in the chicken stock, lime juice and bay leaf. Turn the heat down to a low simmer and let cook for about 5 minutes. Then shred the chicken with a fork or tongs and remove the bay leaf. Continue for another couple minutes just so the chicken soaks all that delicious sauce up and it’s all pulled and beautiful.

For the additional toppings

• 1/2 an avocado sliced
• crumbled queso fresco
• pico de gallo (recipe follows)
• 1 ear of corn (I just sauteed the corn with a little butter, salt and pepper)
• charred corn tortillas
• cilantro
• lime wedges

Cilantro Lime Rice

Ingredients

• 1 1/2 cups basmati rice
• 1 lime juice and zest
• 1/2 cup cilantro
• 1 tbsp. butter
• 1 tbsp. salt

Directions

In a large sauce pan add the rice and cover with water and lime juice and zest. Bring to a boil then cover and reduce heat to medium low. Let cook for about 10 minutes or until light and fluffy. Stir in the cilantro at the last minute to keep it bright and green. Season with salt and melt in the butter.

Pico de Gallo

Ingredients

• 3 roma tomatoes, small diced
• 2 garlic cloves
• 1 small shallot, peeled and minced
• 1 tbsp. jalapeno, small dice
• 1/2 lime juiced
• 1 tbsp. olive oil
• salt and pepper

Directions

In a small bowl combine all ingredients together.

To plate it all up start with the rice on the bottom and then top with the shredded chicken, then the pico de gallo, corn, avocado, charred tortillas and top with a lime wedge a little cilantro, queso fresco and enjoy!!!!