Are you ready to elevate your dinner game with a dish that's not just delicious but also a healthier alternative to your favorite fast-food options? Introducing the "Pollo Asado Rice Bowl," a vibrant and flavorful Mexican-inspired meal that will have your taste buds dancing! With tender, marinated chicken thighs, hearty black beans, sweet corn, and creamy avocado, this recipe is packed with nutrients and bursting with flavor. In just 40 minutes, you can whip up a satisfying meal that’s better than anything you’d find at Chipotle. Let’s dive into the details and discover how to make this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup black beans, rinsed
- 1 cup corn
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
Instructions
- Begin by preparing your ingredients. Rinse and drain the black beans and corn. Slice the avocado and chop the cilantro. Set these aside for later use.
- In a large mixing bowl, combine the olive oil, lime juice, chili powder, cumin, salt, and pepper. Whisk together until well blended to create a marinade for the chicken.
- Add the boneless, skinless chicken thighs to the bowl with the marinade. Toss the chicken in the marinade until it is evenly coated. Allow the chicken to marinate for at least 10 minutes to absorb the flavors.
- While the chicken is marinating, heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown sear.
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. After resting, slice the chicken into bite-sized pieces.
- In the same skillet, you can optionally add the cooked rice to warm it up slightly, stirring occasionally for about 2-3 minutes.
- To assemble the rice bowls, start by placing a generous scoop of the cooked rice at the bottom of each bowl.
- Top the rice with the sliced chicken, followed by the black beans and corn. Arrange the avocado slices on top and sprinkle with chopped cilantro for a fresh finish.
- Serve immediately and enjoy your delicious Pollo Asado Rice Bowl, better than Chipotle!
Tips
- Marinate for Maximum Flavor: For an even richer taste, consider marinating the chicken thighs for a longer period—up to 2 hours in the refrigerator. This allows the spices to penetrate deeper, enhancing the overall flavor.
- Use Fresh Ingredients: Fresh lime juice and ripe avocados will elevate the dish significantly. Avoid bottled lime juice for the best flavor and always choose avocados that yield slightly to pressure.
- Customize Your Bowl: Feel free to add your favorite toppings like diced tomatoes, shredded cheese, or jalapeños for an extra kick. This recipe is versatile, so make it your own!
- Perfectly Cooked Chicken: To ensure your chicken is juicy and tender, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption.
- One-Pan Wonder: Save on cleanup by warming the rice in the same skillet after cooking the chicken. This will also allow the rice to soak up any leftover flavors from the chicken.
- Serve Fresh: For the best experience, serve the bowls immediately after assembling. This ensures the rice remains warm and the avocado stays fresh and vibrant. With these tips, you're well on your way to creating a Pollo Asado Rice Bowl that will impress your family and friends!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 120mg
