The Honey Chipotle Chicken Bowl from Tacobee’s in Crown Heights, Brooklyn Nyc

Ingredients

• 1 cup Long Grain Rice (Rinsed; cooked with turmeric and chicken broth for yellow color)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 1 tsp Turmeric Powder (Gives rice its yellow hue)
• 1 cup Canned Black Beans (Drained and rinsed)
• 2 pieces Boneless Skinless Chicken Breasts (Approximately 1 lb total; trimmed)
• 2 tbsp Honey (Prefer raw or light honey)
• 1 tbsp Chipotle Peppers in Adobo (Finely chopped; adds smoky heat)
• 1 tbsp Olive Oil (For marinating chicken)
• 1 tsp Smoked Paprika (Adds depth to chicken flavor)
• 1 tsp Garlic Powder
• 1 cup Monterey Jack Cheese (Shredded; used in queso and as topping)
• 0.5 cup Sharp Cheddar Cheese (Shredded; mixed into queso)
• 0.25 cup Milk (Whole or 2% for creamier queso)
• 1 small Jalapeño (Finely diced; adds heat to queso)
• 1 cup Frozen Corn Kernels (Thawed)
• 2 medium Tomatoes (Diced for pico de gallo)
• 0.25 cup Red Onion (Finely diced for pico and as topping)
• 2 tbsp Fresh Cilantro (Chopped; for pico and guacamole)
• 2 whole Lime (Juice used in pico and guacamole)
• 1 large Avocado (Ripe; for guacamole)
• 2 cups Romaine Lettuce (Shredded)
• 2 tbsp Chipotle Sauce (Store‑bought chipotle mayo or homemade)
• 2 tbsp Sour Cream
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Yellow Rice

   Rinse 1 cup rice until water runs clear. In a medium saucepan combine rice, 2 cups water, 1 cup chicken broth, 1 tsp turmeric, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 15‑18 minutes until liquid is absorbed and rice is tender.

   Time: PT20M

   Temperature: Medium heat on stove

2. Warm Black Beans

   Place 1 cup drained black beans in a small saucepan, add ¼ cup water, season with a pinch of salt, and heat over medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

3. Marinate Chicken

   In a mixing bowl combine 2 tbsp honey, 1 tbsp chopped chipotle in adobo, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, salt and pepper. Add the chicken breasts, coat well, and let sit at room temperature for 10 minutes.

   Time: PT10M

4. Cook Chicken

   Heat the large skillet over medium‑high heat. Add a drizzle of oil, then place the chicken breasts. Sear 5 minutes per side until golden. Transfer skillet to a pre‑heated oven at 180°C (350°F) and finish cooking 10 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

   Time: PT15M

   Temperature: 180°C

5. Prepare Spicy Queso

   In a clean saucepan melt 1 tbsp butter over low heat. Add 1 cup shredded Monterey Jack, ½ cup shredded cheddar, ¼ cup milk, and the diced jalapeño. Stir constantly until cheese melts into a smooth sauce, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Make Pico de Gallo

   Combine diced tomatoes, ¼ cup diced red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime, and a pinch of salt in a bowl. Mix gently and set aside.

   Time: PT5M

7. Prepare Fresh Guacamole

   Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, add 1 tbsp lime juice, 1 tbsp finely diced red onion, 1 tsp chopped cilantro, and salt to taste. Mix until just combined; keep some chunks for texture.

   Time: PT5M

8. Assemble the Bowls

   Divide the cooked yellow rice between two serving bowls. Top each with a scoop of black beans, corn, sliced chicken, a drizzle of spicy queso, a spoonful of pico de gallo, a dollop of guacamole, sliced red onion, shredded lettuce, and a sprinkle of extra Monterey Jack. Finish with a drizzle of chipotle sauce and a small spoon of sour cream.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

80 g

Fat

30 g

Fiber

12 g

Ingredient Substitutions

• Instead of Long Grain Rice: White rice, Cauliflower rice
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Turmeric Powder: Saffron (expensive), Annatto
• Instead of Canned Black Beans: Cooked dried black beans, Kidney beans
• Instead of Boneless Skinless Chicken Breasts: Chicken thighs, Turkey breast
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Chipotle Peppers in Adobo: Chipotle powder, Smoked paprika + cayenne
• Instead of Olive Oil: Vegetable oil, Avocado oil
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Monterey Jack Cheese: Cheddar, Pepper Jack
• Instead of Sharp Cheddar Cheese: Colby, Mexican blend cheese
• Instead of Milk: Half‑and‑half, Almond milk (non‑dairy)
• Instead of Jalapeño: Serrano pepper, Chipotle powder
• Instead of Frozen Corn Kernels: Fresh corn, Canned corn
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Red Onion: White onion, Shallots
• Instead of Fresh Cilantro: Coriander leaves, Parsley (different flavor)
• Instead of Lime: Lemon juice
• Instead of Avocado: Mashed peas (vegan)
• Instead of Romaine Lettuce: Iceberg lettuce, Mixed greens
• Instead of Chipotle Sauce: Sriracha mayo, Adobo sauce mixed with mayo
• Instead of Sour Cream: Greek yogurt, Cashew cream (vegan)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Medium Saucepan
• Large Skillet or Frying Pan
• Mixing Bowls
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Food Thermometer (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Marinating the chicken long enough for flavor penetration.
• Cooking chicken to an internal temperature of 165°F (74°C) without drying it out.
• Keeping the cheese sauce on low heat to maintain a smooth texture.

Chef Tips from the Video

• For extra smoky flavor, grill the chicken instead of pan‑searing.
• Toast the corn kernels briefly in the skillet for a charred sweetness.
• Add a pinch of cumin to the black beans for deeper earthiness.

Troubleshooting

Storage

Refrigerator: Store cooked components (rice, beans, chicken, queso, pico, guacamole) in airtight containers for up to 3 days. Reheat rice, beans, and chicken before serving.

Freezer: Chicken breasts can be frozen raw (marinated) for up to 2 months. Cooked rice and beans freeze well for 2 months; thaw before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours due to dairy and chicken.

Make-Ahead Tips

• Cook rice and beans a day ahead; store in the fridge and reheat with a splash of water.
• Marinate chicken up to 24 hours in the refrigerator for deeper flavor.
• Pico de gallo and guacamole keep well refrigerated for 24 hours; stir before serving.

Frequently Asked Questions