Cooking Instructions
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Step 1
In a large mixing bowl, mix together
Chipotle Peppers in Adobo Sauce (1/2 cup)
,
Ground Cumin (1 Tbsp)
,
Dried Oregano (1 tsp)
, and
Garlic Powder (1/2 Tbsp)
.
Step 2
Add
Boneless, Skinless Chicken Thighs (1 lb)
to the bowl and toss until well coated. Cover with plastic wrap and refrigerate for 15 minutes.
Step 3
Meanwhile in another large mixing bowl, combine the cooked
White Rice (2 cups)
, 4 Tbsp of
Lime Juice (2)
, and
Fresh Cilantro (1/2 bunch)
. Set aside.
Step 4
In a skillet over medium heat, heat
Olive Oil (3 Tbsp)
. Once hot, add the marinated chicken and cook for 5-7 minutes on each side or until cooked and charred.
Step 5
In a serving bowl, add the rice mixture, then top with chicken,
Black Beans (1 can)
,
Diced Tomatoes (1 can)
,
Lettuce (1 head)
,
Red Onion (1)
,
Avocados (3)
,
Whole Kernel Corn (1 can)
,
Fresh Cilantro (1/2 bunch)
,
Sour Cream (1 cup)
,
Pickled Jalapeño Peppers (1 cup)
. and
Lime Wedges (1)
. Serve immediately!
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