Cheflet Get Cheflet

From a Short by Ethan Chlebowski

Chipotle Chicken Thighs for Rice Bowls

Juicy chopped chicken thighs get a smoky, spicy coating of ground cumin and chipotles in adobo, then sear hard until crusty. Make a batch for easy weeknight rice bowls, tacos, salads, or meal prep.

  • Serves 4
  • 20 min
  • Fusion
  • Grain bowls

Recipe and video by Ethan Chlebowski. Watch on YouTube.

Method

  1. Chop the chicken thighs into bite-size pieces.

    1½ lb Boneless skinless chicken thighs

  2. Grind the cumin seeds, then add them to the chicken with a large pinch of salt and the chipotles in adobo. Mix until the chicken is evenly coated.

    2 tsp Cumin seedsSalt3 tbsp Chipotles in adobo

  3. Heat a skillet or griddle until it reaches about 400°F. Add the chicken in an even layer and sear, letting the bottom crust develop before stirring.

  4. Continue searing and turning the chicken until browned all over and cooked through, about 8–10 minutes total.

  5. Transfer the cooked chicken to a container for meal prep, or serve right away.

  6. For a quick rice bowl, layer rice, lettuce, beans, chipotle chicken, cheese, tomatoes, and pickled onions.

    3 cups Cooked rice4 cups Lettuce2 cups Beans2 oz Cheese1 cup Tomatoes8 tbsp Pickled onions

Per serving, estimated: 560 kcal · 39 g protein · 57 g carbs · 20 g fat

Save this recipe in Cheflet.

Cooking for two, or eight? Cheflet scales the ingredients, builds your grocery list, and walks you through it one step at a time.

Download for iPhone