Prickly Pear Chicken Recipe

Make the marinade

In a medium bowl whisk together 0.75 cup prickly pear puree, 2 tbs minced chipotle, 1 tbs adobo sauce, 3 tbs fresh lime juice, 2 tbs olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp salt and 1 tsp black pepper until smooth.

Marinate the chicken

Place 1.5 lb chicken thighs in a shallow dish or zip-top bag. Pour half of the marinade over the chicken (reserve the other half for glazing), turn to coat, and refrigerate at least 30 minutes or up to 4 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat and lightly oil. Remove chicken from marinade and shake off excess. Cook 6-7 minutes per side (depending on thickness) until internal temperature reaches 165°F/74°C and edges are caramelized. In the last 2 minutes of cooking, brush with reserved marinade and continue cooking until glaze is tacky and chicken is cooked through. Let rest 5 minutes, then slice into strips.

While chicken rests, combine 0.25 cup prickly pear syrup, 1 tbs honey and 1 tbs lime juice in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes to meld flavors and slightly thicken. Remove from heat and set aside for finishing drizzle.

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan bring 2.75 cups water and 0.5 tsp salt to a boil. Add rice, stir once, lower heat to a simmer, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes.

Fluff rice with a fork, stir in 1 tsp lime zest and 0.25 cup chopped cilantro. Taste and adjust salt if needed. Keep warm until assembly.

In a small skillet, heat 1 tsp olive oil over medium heat. Add 1 cup corn kernels and sauté 3–4 minutes until lightly charred. Stir in 1 can drained and rinsed black beans, 0.5 tsp ground cumin, 0.25 tsp salt and 0.25 tsp black pepper. Cook 2–3 minutes until warmed through. Remove from heat and keep warm.

Make pico: combine 2 diced tomatoes, 0.25 cup finely diced red onion, 1 minced jalapeño (seeded if you prefer milder), 0.25 cup chopped cilantro and 1 tbs fresh lime juice in a bowl. Season with a pinch of salt and stir to combine.

Slice 2 avocados just before serving and toss gently with a squeeze of lime to prevent browning. Crumble or shred 0.5 cup cotija/cheddar and set out tortilla chips and lime wedges for serving.

Whisk together 0.5 cup sour cream, 1 tbs lime juice, 1 tsp agave or honey and 0.25 tsp salt. Add 1 tbs water as needed to reach a pourable drizzling consistency. Taste and adjust salt or lime.

Divide cilantro-lime rice among 4 bowls. Top each with a portion of the black bean & corn mixture, sliced prickly pear chicken, pico de gallo, avocado slices and a sprinkle of cotija/cheddar.

Drizzle lime crema across each bowl and spoon the prickly pear glaze over the chicken (about 0.5 tsp–1 tsp per bowl). Add tortilla chips for crunch if using, scatter extra cilantro leaves, and serve with lime wedges and an optional extra 2 tsp prickly pear syrup for anyone who wants a sweeter finish.