Spicy Chicken Bowl Recipe

Marinate

Trim excess fat from chicken thighs and pat dry. In a bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Add chicken and coat thoroughly. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook

Heat a large skillet over medium-high heat. Add a thin film of oil or a nonstick spray. When hot, add chicken pieces in a single layer (work in batches if needed) and cook 4–5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice or chop into bite-sized pieces.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water and 1/4 tsp salt. Bring to a boil over high heat, stir once, then reduce heat to low and cover. Simmer 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 1/2 tsp lime zest.

In a medium bowl combine 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/2 jalapeño finely chopped (remove seeds for milder heat), 2 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Let sit at room temperature 10–15 minutes to meld flavors.

Place 2 cups thinly sliced red cabbage in a heatproof bowl or jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Pour hot pickling liquid over cabbage, press down to submerge, and let cool to room temperature. Refrigerate at least 30 minutes before serving; will keep several days.

In a blender or food processor combine 1/2 cup Greek yogurt, 1/4 cup packed cilantro, 1 tbs lime juice, 1 garlic clove, 1 tsp olive oil, 1/4 tsp salt and 1 tbs water. Blend until smooth, adding up to 1–2 tbs additional water if needed to reach pourable consistency. Taste and adjust lime or salt as desired.

Divide rice between 4 bowls. Top each with equal portions of sliced spicy chicken, a spoonful of spicy salsa and a portion of pickled red cabbage. Drizzle creamy cilantro sauce over the bowl. Add sliced avocado, sprinkle with sliced green onions and serve with lime wedges on the side. Serve immediately.