Broke Up With Chipotle & This Was The Result!

Ingredients

• 1 can Chipotle Peppers in Adobo Sauce (Use all the liquid and 2-3 whole peppers for the marinade)
• 3 cloves Garlic (Roughly chopped)
• 2 Lime (Zest and juice of 2 limes (one for the marinade, one for rice, plus extra for guac and salsa))
• 0.5 cup Water
• 1 tsp All-Purpose Seasoning Blend (Can be simple salt and pepper if unavailable)
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tsp Chicken Bouillon Powder (One for the marinade, one for the beans)
• 2 lb Boneless Skinless Chicken Thighs (Trim excess fat if desired)
• 3 Corn on the Cob (Still on the cob, husked)
• 2 tbsp Olive Oil (For coating corn before roasting)
• 2 Jalapeño (One diced for corn salsa, one minced for guac)
• 0.5 Red Onion (Finely diced for corn salsa and guac)
• 0.5 cup Fresh Cilantro (Chopped, divided between salsa, rice, and guac)
• 1 tsp Lemon Juice (Freshly squeezed for corn salsa)
• 6 slices Bacon (Chopped large to render fat)
• 1 Yellow Onion (Diced)
• 1 can Green Chilies (4 oz can, undrained)
• 1 tbsp Garlic Paste
• 2 cans Black Beans (15 oz each, drained and rinsed)
• 0.75 cup Chicken Broth (Low-sodium)
• 2 cup Long Grain White Rice (Rinsed until water runs clear)
• 2 Avocado (Ripe, flesh scooped)
• 1 Tomato (Diced small)
• to taste Salt
• to taste Hot Sauce (For serving)

Instructions

1. Make the Chipotle Marinade

   Combine the entire can of chipotle peppers in adobo (including liquid), 3 chopped garlic cloves, zest and juice of 1 lime, ½ cup water, all‑purpose seasoning, 2 tsp chili powder, 1 tsp cumin, 1 tsp oregano, and 1 tsp chicken bouillon powder in a blender. Blend until smooth.

   Time: PT10M

2. Marinate the Chicken

   Place 2 lb of chicken thigh pieces in a large Ziploc bag, pour in the blended marinade, seal removing as much air as possible, and massage to coat evenly. Refrigerate for at least 1 hour, up to 12 hours.

   Time: PT5M

3. Roast the Corn

   Preheat oven to 400°F. Toss the husked corn cobs with 1 tbsp olive oil, ensuring they are lightly coated. Spread on a baking sheet and roast for 20‑25 minutes, turning halfway, until kernels are tender and lightly charred.

   Time: PT25M

   Temperature: 400°F

4. Prepare Corn Salsa

   When the corn is cool enough to handle, cut the kernels off the cob into a bowl. Add 1 diced jalapeño, ¼ cup finely diced red onion, ½ cup chopped cilantro, 1 tsp lemon juice, juice of ½ lime, and season with salt and pepper. Mix gently.

   Time: PT5M

5. Cook Bacon‑Infused Black Beans

   In a saucepan over medium heat, cook 6 chopped bacon strips until fat renders and bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon, set aside, and keep the rendered fat. Add 1 diced yellow onion and 1 can green chilies to the fat; sauté 3 minutes. Stir in 1 tbsp garlic paste, then add drained black beans, ¾ cup chicken broth, 1 tsp chicken bouillon, 1 tsp oregano, 1 tsp cumin, 1 tsp chili powder, and the cooked bacon pieces. Simmer 30 minutes, stirring occasionally, until beans are thickened and flavorful.

   Time: PT30M

6. Cook Cilantro‑Lime Rice

   Rinse 2 cup long‑grain white rice until water runs clear. In a pot, combine 4 cup chicken broth (or water with a pinch of salt), bring to a boil, add the rice, reduce to a simmer, cover, and cook according to package directions (about 15‑18 minutes). Remove from heat, fluff, then stir in zest of 1‑2 limes, juice of 1 lime, and ½ cup chopped cilantro. Season with salt to taste.

   Time: PT20M

7. Make Guacamole

   Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a potato masher to desired consistency. Fold in ¼ cup diced red onion, 1 diced tomato, 1 minced jalapeño, 2 tbsp chopped cilantro, 1 minced garlic clove, juice of 1 lime, and salt to taste. Mix until just combined.

   Time: PT5M

8. Cook the Marinated Chicken

   Heat 1 tbsp oil in a skillet over medium heat. Add the marinated chicken thighs in a single layer; cook 5‑6 minutes per side until internal temperature reaches 165°F (you may finish in the 400°F oven for 5 minutes if thighs are thick). Remove and let rest 5 minutes, then slice into bite‑size pieces.

   Time: PT15M

   Temperature: Medium

9. Assemble the Bowls

   Divide the cilantro‑lime rice among 5 bowls. Top each with a generous portion of sliced chicken, a scoop of bacon‑black beans, a handful of roasted corn salsa, a dollop of guacamole, and drizzle with hot sauce if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

10 g