Main Dish, Recipe

chipotle chicken & veggies rice bowl


last week seemed like the right time to unplug for a little bit—especially with everything that was going on in the US (boston & texas) and around the world (sichuan earthquake).

it also felt a little frivolous to blog about food & other things…and i’ve never been the best at pouring out my feelings through writing. instead, i took some time to reflect, spend time with people, set some goals, relax a little bit…and obsessively refresh ny times for updates.  my thoughts are with everyone who was affected by these horrible events.

when my mind is distracted, i like to whip up something comforting.  my dish of choice this weekend?  a hearty mix of smoky chipotle spiced chicken and veggies alongside beans and rice, topped with a dollop creamy yogurt.



adapted from: simply scratch

servings: 3

time: 1 hr


for the chicken marinade:

  • ~1/2 tbsp olive oil
  • 3 tbsp Trader Joe’s Hot Chipotle salsa*
  • ~1/2 tsp taco seasoning**
  • a small handful of chopped cilantro

for the rice

  • 1 cup dry brown rice
  • juice of half a lime (or to taste)
  • pinch of salt
  • chopped cilantro

for the chicken & veggies

  • 2 boneless and skinless chicken thighs
  • 1/2 red onion
  • 1 red bell pepper
  • 1 can black beans, rinsed
  • 1 cup frozen sweet corn
  • 1 lime
  • butter
  • olive oil

extra toppings

  • extra cilantro
  • sour cream or plain greek yogurt
  • salsa
  • chopped ripe avocado
  • chopped tomatoes
  • chopped lettuce

* original recipe calls for 1 chipotle pepper in adobo, minced— i could not find this at trader joe’s so i went with chipotle salsa.  it will be spicier if the actual chipotle pepper is used.

** i use TJ’s taco seasoning but a small pinch each of chili powder, cumin, salt, paprika, ground coriander and cayenne will also work


  1. combine all chicken marinade ingredients mix well in a bowl. cover chicken with the marinade and place in the fridge for at least 30 mins.
  2. rinse brown rice and cook in rice-cooker or on stovetop.
  3. chop veggies into large strips.  drain and rinse black beans under cold water.  rinse frozen corn under cold water.
  4. take chicken out of the fridge and let it come to room temperature.
  5. in a pan, heat a small pat of butter and some olive oil.  cook chicken for 5-6 mins on each side over medium/high heat.
  6. once chicken is fully cooked, remove from heat and place it on a plate.  wipe the pan lightly with a paper towel to remove some of the charred bits.
  7. reduce heat to low/medium and add a little oil.  throw in the vegetables and stir until they are lightly cooked.  chop chicken into rough pieces and throw in with the veggies.  stir for a minute and turn off heat.
  8. after rice is cooked, toss rice with a handful of chopped cilantro and juice from half a lime.
  9. top rice with black beans, chicken and veggies.  garnish with sour cream or plain greek yogurt, avocado, chopped cilantro, salsa, and a squeeze of lime juice.



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