Chicken Bowl

Chicken Bowl, the way we make it

Make it at home

Ingredients

• *For the chicken marinade & cook:**
• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ancho chile powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• *For the rice:**
• 1 cup long-grain white rice
• 1½ cups chicken broth
• ½ cup tomato sauce
• 1 tbsp vegetable oil
• ¼ tsp cumin
• Salt to taste
• *For the beans:**
• 1 can (15 oz) pinto or black beans, drained and rinsed
• ½ cup chicken broth
• ½ tsp cumin
• Salt to taste
• *Pico de gallo:**
• 2 Roma tomatoes, small dice
• ¼ white onion, small dice
• 1 jalapeño, seeded and minced
• ¼ cup cilantro, chopped
• Juice of 1 lime
• Salt to taste
• *To finish:**
• 1 ripe avocado (or store-bought guacamole)
• ¼ cup Mexican crema or sour cream
• Lime wedges
• Fresh cilantro leaves

Instructions

1. 1

   **Marinate the chicken:** Combine orange juice, lime juice, olive oil, garlic, ancho powder, paprika, cumin, salt, and pepper in a zip-lock bag or bowl. Add chicken thighs and marinate at least 30 minutes, up to 8 hours in the fridge.

2. 2

   **Make the rice:** Heat oil in a saucepan over medium heat. Toast the dry rice, stirring, for 2–3 minutes until lightly golden. Add broth, tomato sauce, and cumin. Bring to a boil, then cover and reduce to the lowest heat. Cook 18 minutes undisturbed, then rest off heat 5 minutes. Fluff with a fork and season with salt.

3. 3

   **Warm the beans:** Combine beans, broth, and cumin in a small saucepan over medium-low heat. Simmer 10 minutes until slightly thickened. Season with salt.

4. 4

   **Make the pico:** Combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt. Let sit at least 10 minutes.

5. 5

   **Cook the chicken:** Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Remove chicken from marinade and cook 4–5 minutes per side until well charred and cooked through (165°F internal). Rest 5 minutes, then slice on the bias.

6. 6

   **Smash the guac:** Halve and pit the avocado. Scoop into a bowl, season with salt and a squeeze of lime, and mash to your preferred texture.

7. 7

   **Build the bowl:** Add a generous scoop of rice to one side of a wide bowl and beans to the other. Fan sliced chicken across the center. Add a dollop of guacamole, a spoonful of pico, and drizzle crema over the top.

8. 8

   **Garnish and serve:** Scatter cilantro leaves over everything and prop two lime wedges on the rim. Serve immediately.

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