These Mexican chicken bowls are delicious! Any meal that everyone can choose what they pile up is always a win at our house!!
Mexican Chicken Bowls
Marinade
- 2 canned chipotle chilies in adobo sauce
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp ancho chile powder
- 1 tbsp minced garlic
- 2 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
Rice
- 1 1/2 cups white rice
- 3 cups chicken broth
- 1/2 tsp salt
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
Other ingredients
- avocado, cut into 1/2 inch cubes
- tomatoes
- pinto bean
- queso fresco
- tortilla chips
- sauteed red onions and peppers
- sour cream
- salsa
In small bowl whisk the marinade ingredients. Place chicken in a large resealable bag and pour in the marinade. Refrigerate at least 1 hour.
In a saucepan over medium heat, bring to boil the rice, broth, and salt. Reduce heat to simmer, cover and cook until tender, about 20 minutes. Alternatively, you can cook the rice in a pressure cooker for 4 minutes on high, 10-minute natural release. After the rice is cooked. Stir in the cilantro and lime juice.
Grill chicken over direct heat until cooked through, approximately 8-12 minutes. Removed from grill and let rest 3-4 minutes before cutting into 1/2 inch cubes for serving.
To serve we like to pile up our bowls as follows:
Rice, chicken, beans, sauteed veggies, avocado, tomatoes, queso fresco, sour cream, salsa, and tortilla chips.
