Mexican-Inspired Chicken Bowl
Recipe by Nicole Thom-Arens
Serves 4
I developed this recipe for a cooking class on Cinco de Mayo. Bowls are a great family meals because everyone can build their own flavor combinations. I’ve been making this rice for more than 10 years. It is a staple on taco night and makes a lovely base for this marinated chicken. The salsa is a fresh and flavorful topping and great with corn chips on the side.
Ingredients: 1 pound boneless, skinless chicken thighs2 limes3 cloves garlic1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)1 jalapeno 1/4 cup olive oil Handful of fresh cilantro
Rice:1 1/2 cups long grain white rice 2 tablespoons olive oil1 small yellow onion3 clove garlic2 cups chicken broth1 cup water1/2 cup tomato sauceRed pepper flakeKosher saltBlack pepper
Salsa:1 pound vine ripened tomatoes1 poblano pepper6 scallions2 cloves garlic14.5 ounces canned diced tomatoes1 lime1 tablespoon kosher salt (Reduce to 1/2 tablespoon if not using Diamond)1/2 cup chopped cilantro
Black Beans:1 can black beansBlack pepperCuminRed pepper flake
Instructions:1. To marinate the chicken, add the thighs to a large plastic bag or sealable container along with the olive oil, the juice of 2 limes, peeled and smashed garlic cloves, salt, chopped jalapeno, and fresh cilantro. Seal and let sit in the fridge for at least 1 hour.2. To make the salsa, Add the fresh tomatoes and peppers to a large skillet. Heat over medium-high heat until charred, turning to char all sides. Remove the tomatoes and peppers and add the scallions. Char all sides. Remove and allow to cool slightly.3. Once the peppers, tomatoes, and scallions are cool enough to handle, remove the seeds from the peppers and chop the tomatoes—removing the core. Add the roasted vegetables to the bowl of a food processor and pulse until chopped. Add the remaining ingredients and pulse until you’ve reached the desired consistency. Chill until ready to serve. 4. To make the rice, chop the onion and mince the garlic. Heat the olive oil over medium-low heat in a large skillet. Once the oil is hot, add the chopped onions. Season with salt and red pepper flakes. Cook until the onions are soft. While the onions are cooking, rinse the rice. Set aside. 5. Once the onions are soft, add the garlic. Stir and cook for 1 to 2 minutes. Add the rice. Cook the rice until it is just beginning to brown. Add the liquids including the tomato sauce. Season with black pepper and a 1/2 teaspoon kosher salt. Stir and bring to a boil. Once boiling, reduce the heat to a low simmer, cover and let cook until the liquid has been absorbed and the rice is tender.6. To make the beans, drain and rinse the beans. Add them to a small pot. Cover with water and season with black pepper, red pepper flake, and a pinch or two of cumin. Bring to a boil then reduce to a simmer and allow to cook while the rice and chicken are cooking. 7. While the rice and beans are cooking, heat 1 teaspoon of olive oil in a medium-sized skillet. Remove the chicken from the fridge and the marinade. Remove any bits of garlic, cilantro, or jalapeno so that it doesn’t burn. Season the chicken with a bit of salt. Add to the heated pan. Cook until the internal temperature reaches 165 degrees. Remove the chicken and allow to rest. 8. When the rice is tender, remove the lid and taste for seasoning. Season as needed. Increase the heat to medium and continue cooking the rice until the moisture is absorbed and bits of the rice are crispy. Stir occasionally. 9. To assemble the bowls, chop the chicken into bite-sized pieces. Add rice and beans to the bowl. Top with chicken and salsa. Add additional toppings as desired such as avocado, cotija cheese, sour cream, and roasted corn.
Ingredients: 1 pound boneless, skinless chicken thighs2 limes3 cloves garlic1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)1 jalapeno 1/4 cup olive oil Handful of fresh cilantro
Rice:1 1/2 cups long grain white rice 2 tablespoons olive oil1 small yellow onion3 clove garlic2 cups chicken broth1 cup water1/2 cup tomato sauceRed pepper flakeKosher saltBlack pepper
Salsa:1 pound vine ripened tomatoes1 poblano pepper6 scallions2 cloves garlic14.5 ounces canned diced tomatoes1 lime1 tablespoon kosher salt (Reduce to 1/2 tablespoon if not using Diamond)1/2 cup chopped cilantro
Black Beans:1 can black beansBlack pepperCuminRed pepper flake
Instructions:1. To marinate the chicken, add the thighs to a large plastic bag or sealable container along with the olive oil, the juice of 2 limes, peeled and smashed garlic cloves, salt, chopped jalapeno, and fresh cilantro. Seal and let sit in the fridge for at least 1 hour.2. To make the salsa, Add the fresh tomatoes and peppers to a large skillet. Heat over medium-high heat until charred, turning to char all sides. Remove the tomatoes and peppers and add the scallions. Char all sides. Remove and allow to cool slightly.3. Once the peppers, tomatoes, and scallions are cool enough to handle, remove the seeds from the peppers and chop the tomatoes—removing the core. Add the roasted vegetables to the bowl of a food processor and pulse until chopped. Add the remaining ingredients and pulse until you’ve reached the desired consistency. Chill until ready to serve. 4. To make the rice, chop the onion and mince the garlic. Heat the olive oil over medium-low heat in a large skillet. Once the oil is hot, add the chopped onions. Season with salt and red pepper flakes. Cook until the onions are soft. While the onions are cooking, rinse the rice. Set aside. 5. Once the onions are soft, add the garlic. Stir and cook for 1 to 2 minutes. Add the rice. Cook the rice until it is just beginning to brown. Add the liquids including the tomato sauce. Season with black pepper and a 1/2 teaspoon kosher salt. Stir and bring to a boil. Once boiling, reduce the heat to a low simmer, cover and let cook until the liquid has been absorbed and the rice is tender.6. To make the beans, drain and rinse the beans. Add them to a small pot. Cover with water and season with black pepper, red pepper flake, and a pinch or two of cumin. Bring to a boil then reduce to a simmer and allow to cook while the rice and chicken are cooking. 7. While the rice and beans are cooking, heat 1 teaspoon of olive oil in a medium-sized skillet. Remove the chicken from the fridge and the marinade. Remove any bits of garlic, cilantro, or jalapeno so that it doesn’t burn. Season the chicken with a bit of salt. Add to the heated pan. Cook until the internal temperature reaches 165 degrees. Remove the chicken and allow to rest. 8. When the rice is tender, remove the lid and taste for seasoning. Season as needed. Increase the heat to medium and continue cooking the rice until the moisture is absorbed and bits of the rice are crispy. Stir occasionally. 9. To assemble the bowls, chop the chicken into bite-sized pieces. Add rice and beans to the bowl. Top with chicken and salsa. Add additional toppings as desired such as avocado, cotija cheese, sour cream, and roasted corn.