Grilled Chicken Bowl Recipe
grilled chicken, mexican rice, borracho or black beans, poblano cream sauce, pico
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Ingredients
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Grilled Chicken
Mexican Rice
Borracho Beans
Poblano Cream Sauce
Pico de Gallo
Method
Grilled Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly. Let marinate for at least 30 minutes.
- 2
Mexican Rice
- 3
Cook the Rice
In a medium saucepan, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
- 4
Add Liquids and Rice
Add the long grain rice to the saucepan and toast for 2-3 minutes. Then, add chicken broth, tomato sauce, cumin, and salt. Stir well.
- 5
Simmer the Rice
Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.
Borracho Beans
- 6
Prepare the Beans
In a medium saucepan, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until fragrant.
- 7
Add Beans and Beer
Add the canned black beans (drained and rinsed) and beer. Stir and let simmer for 10-15 minutes until heated through. Season with salt and stir in chopped cilantro before serving.
Poblano Cream Sauce
- 8
Roast the Poblano Peppers
Char the poblano peppers over an open flame or under a broiler until the skin is blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skin off and remove seeds.
- 9
Blend the Sauce
In a blender, combine the roasted poblano peppers, sour cream, lime juice, minced garlic, and salt. Blend until smooth and creamy.
Pico de Gallo
- 10
Combine Ingredients
In a bowl, combine diced tomatoes, diced onion, chopped cilantro, lime juice, and salt to taste. Mix well and let sit for 10 minutes to allow flavors to meld.