Achiote Chicken Taco Bowl Recipe
White rice, free range chicken thigh, diced tomatoes, monterrey jack cheese, sour cream, tortilla chips, smashed avocado and fresh cilantro
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Ingredients
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Base
Protein
Toppings
Method
Cooking the Rice
- 1
Prepare the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice and a pinch of salt. Stir, cover, and reduce heat to low. Cook for about 18 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Chicken
- 2
Season the Chicken
In a bowl, combine the achiote paste, olive oil, salt, and black pepper. Add the free range chicken thighs and coat them well with the marinade. Let it marinate for at least 15 minutes.
- 3
Cook the Chicken
Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.
Assembling the Taco Bowl
- 4
Build the Bowl
In a bowl, layer the cooked white rice as the base. Top with sliced achiote chicken, diced tomatoes, shredded Monterrey Jack cheese, a dollop of sour cream, a handful of tortilla chips, and smashed avocado.
- 5
Garnish
Finish with a sprinkle of fresh cilantro on top for added flavor and presentation.