Smoky Mexican Chicken Rice Bowl
This Smoky Mexican Chicken Rice Bowl is packed with flavor and uses red enchilada sauce, chicken thighs and chipotle peppers for an easy weeknight meal.
Servings: 4 people
Ingredients
- 2 lbs boneless skinless chicken thighs cut into chunks
- 1 tbs chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tsp kosher salt
- ½ teaspoon oregano
- ½ teaspoon black pepper
- Pinch cinnamon
- 1 bell pepper sliced
- 1 onion sliced
- 1 serrano pepper sliced
- 1 chipotle pepper in adobo sauce chopped
- 3 garlic cloves finely chopped
- 2 bay leaves
- 2 cups enchilada sauce
- 1 cup water
Instructions
- Add all of the spices to the chicken and let come to room temperature.
- Add a touch of oil to a high-sided skillet and the bell pepper, serrano pepper, and onion. Let cook until softened and slightly charred (about 6 minutes). Remove to a plate.
- Add a bit more oil and brown the chicken in batches if necessary. Then, add the garlic and cook for 30 seconds.
- Add the peppers and onions back to the pot, then add the enchilada sauce, water, bay leaves and chipotle pepper. Bring a boil, then cover and reduce to a simmer. Let cook for 30 minutes, then uncover and cook until thickened (about 15 more minutes, upping the heat is necessary).
- Add rice to a bowl, then add the smoky chipotle chicken, black beans, sliced avocado and sour cream.