Chipotle Chicken Rice Bowl Recipes

Steps:

• For the chicken: In a large bowl combine the chicken breast halves, lime juice, cilantro, minced chipotle peppers.
• In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. Note: The chicken and marinade can be placed in a Ziploc bag. Massage chicken to coat evenly.
• In the meantime: slice the peppers and onions. Thaw the corn if frozen and rinse beans.
• About 30 minutes before you're ready to cook, remove the chicken breast from the refrigerator, allowing to come to room temperature.
• In a deep skillet (preferably cast iron) heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high, adjusting the heat so as not to burn chicken. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side, until fully cooked. Remove from heat and place the cooked breasts on a nearby platter and continue with the remaining chicken.
• Carefully wipe out any charred bits out of your pan before adding in the corn. Let the kernels cook over medium heat until they are deep golden and start to pop. Remove those back a platter and set off to the side.
• Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook just until tender crisp. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same platter as the peppers and turn off the stove.
• Place the chicken on a large cutting board. Slice and chop the chicken into bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off.
• In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans, chopped chicken and any optional toppings desired.

Steps:

• Bring water and salt to a boil.
• Add rice and stir.
• Simmer for 20 minutes covered.
• Add juice of a lime and cilantro and mix. Cover till ready to serve.
• Towards the end of the 20 minute rice, start the vegetables.
• Heat olive oil on medium heat.
• Add sliced peppers and onions.
• Add salt and pepper to taste.
• Sauté for 7-10 minutes till almost stir-fried brown.
• In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
• Enjoy!

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
• Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
• Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
• Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Steps:

• In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
• Cube the chicken thighs on a cutting board and set aside.
• In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
• Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
• Toss until well mixed.
• Enjoy!

Steps:

• Pat shrimp dry with paper towels and season lightly with salt.
• Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
• In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
• Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.