Chipotle Chicken Bowl Recipe

Prepare ingredients

Peel and roughly chop the yellow onion. Peel the garlic. Remove stems from chipotle peppers and reserve 2 peppers; finely chop one if you prefer more texture.

In a blender or food processor combine the reserved chipotle peppers, tomato sauce, garlic, oregano, cumin, 1/2 cup chicken broth and 1/4 tsp salt. Puree until smooth to make the tinga sauce.

Season the chicken thighs with remaining 3/4 tsp salt and 1/2 tsp black pepper.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and brown 2 minutes per side until golden (they will finish cooking in the sauce). Remove chicken and set aside.

In the same pan add the chopped onion and sauté 4–5 minutes until softened and lightly browned, scraping up browned bits.

Pour the blended tinga sauce into the pan with the onions. Add the remaining 1/2 cup chicken broth, stir to combine, and bring to a simmer.

Return the browned chicken to the pan, reduce heat to low, cover, and simmer 18–22 minutes until chicken is cooked through and tender (internal temp 165°F / 74°C).

Remove chicken to a cutting board. Shred with two forks or chop to bite-sized pieces. Return shredded chicken to the sauce, stir in 1 tablespoon fresh lime juice, and taste — adjust salt if needed. Keep warm.

Rinse the rice under cold water until runoff is clear to remove excess starch. Drain well.

In a small saucepan combine rinsed rice, 1.5 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover tightly and simmer 15 minutes until water is absorbed.

Remove from heat and let stand covered 5 minutes. Fluff with a fork.

Stir in 1 tablespoon lime juice, 1 teaspoon olive oil, and 1/2 cup chopped fresh cilantro. Adjust seasoning to taste.

Thinly slice or shred the green cabbage and place in a bowl with shredded carrots.

Finely dice the dill pickle and add to the cabbage mixture.

In a small bowl whisk together rice vinegar, 1/2 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour over cabbage mixture and toss to combine. Let sit 10 minutes to mellow and pickle slightly.

Dice the roma tomato and finely mince the red onion. Seed and finely chop the half jalapeño (remove seeds for less heat). Chop the cilantro.

Combine tomato, red onion, jalapeño, cilantro, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Stir and let sit 5–10 minutes to meld flavors.

Halve the avocado, remove the pit, slice or dice the half avocado and squeeze a little lime over it to prevent browning.

Divide the cilantro lime rice between 2 bowls (about 1/2 cup cooked rice per serving). Top each bowl with a generous portion of shredded chicken tinga.

Arrange pickle slaw, pico de gallo, sliced avocado and a spoonful (about 1 tbsp) of pickled jalapeños around the chicken.

Garnish with fresh cilantro leaves, drizzle hot sauce to taste (about 1 tbsp per bowl), and serve with a lime wedge on the side.