Name: LUNA Mexican Kitchen - The Alamedas Chile Lime Chicken Bowl Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Mary's free-range chicken; 1 cup lime juice; 4 cloves garlic, minced; 2 tsp cumin; 1 tsp paprika; 1 tsp salt; 1 tsp pepper; 2 tbs olive oil; 2 cups epazote black beans; 1 cup queso fresco, crumbled; 1 cup long-grain rice; 1 cup fresh cilantro, chopped; 2 cups vegetable broth; 1 cup heirloom tomatoes, diced; 1 cup roasted corn (canned or fresh); 2 tbs lime juice; 2 pieces ripe avocados; 1 tbs lime juice; 1 tsp salt; 1 tbs cilantro, chopped; 2 pieces habanero peppers, sliced; 1 medium red onion, thinly sliced; 1 cup white vinegar; 1 cup water; 2 tbs sugar; 4 cups organic mixed greens; 1 cup jalapeño mint vinaigrette; 1 cup spiced pepitas; 1 cup smoky chipotle sauce

specially priced snacks and wine pours by the glass, 2-5pm

specifically priced snacks and wine pours by the glass

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

pollo asado made with Mary's free-range chicken, epazote black beans with queso fresco, arroz verde, heirloom tomato and roasted corn salsa, guacamole, pickled habanero and red onion, organic mixed greens tossed with jalapeño mint vinaigrette, topped with spiced pepitas, smoky chipotle sauce

In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add the free-range chicken pieces and marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Chicken

Preheat a grill over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side or until fully cooked. Let it rest for 5 minutes before slicing.

Grill the Chicken

In a saucepan, heat the epazote black beans over medium heat until warmed through. Stir in crumbled queso fresco just before serving to allow it to slightly melt.

Heat the Black Beans

Rinse the long-grain rice under cold water until the water runs clear. In a pot, combine the rice, vegetable broth, and chopped cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and liquid is absorbed.

Cook the Rice

In a bowl, mix together diced heirloom tomatoes, roasted corn, and lime juice. Set aside.

Combine Salsa Ingredients

In a bowl, mash the ripe avocados. Stir in lime juice, salt, and chopped cilantro until well combined. Set aside.

Prepare Guacamole

In a small pot, combine white vinegar, water, and sugar. Bring to a simmer, stirring until sugar dissolves. Add sliced habanero peppers and red onion, then remove from heat. Allow to cool and pickle for at least 30 minutes.

Prepare Pickled Vegetables

In a serving bowl, layer the grilled chicken, black beans with queso fresco, arroz verde, salsa, guacamole, pickled vegetables, organic mixed greens tossed with jalapeño mint vinaigrette, and finish with spiced pepitas and smoky chipotle sauce.

Combine Ingredients

Mary's free-range chicken

lime juice

garlic, minced

cumin

paprika

salt

pepper

olive oil

epazote black beans

queso fresco, crumbled

long-grain rice

fresh cilantro, chopped

vegetable broth

heirloom tomatoes, diced

roasted corn (canned or fresh)

ripe avocados

cilantro, chopped

habanero peppers, sliced

red onion, thinly sliced

white vinegar

water

sugar

organic mixed greens

jalapeño mint vinaigrette

spiced pepitas

smoky chipotle sauce