Chipotle Bowls

Ingredients

• 4–6 chicken thighs
• 7 oz can chipotles in adobo, use all sauce + 4 peppers
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp black pepper
• 1/2 cup water
• 1 bag frozen super sweet corn
• 1 jalapeño, diced
• 1/4 red onion, diced
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• Rice, cooked with 1 bay leaf
• 1 bundle cilantro, chopped
• Butter, to taste
• Lime juice, to taste

Instructions

1. Mix chicken thighs with chipotles in adobo, minced garlic, olive oil, chili powder, cumin, oregano, black pepper, and water.
2. Marinate overnight if possible.
3. Microwave frozen super sweet corn for about 2 minutes.
4. Mix corn with diced jalapeño, diced red onion, chopped cilantro, lime juice, and salt and pepper.
5. Cook rice with a couple bay leaves.
6. Mix cooked rice with butter, oil, lime juice, salt, and chopped cilantro.
7. Sear marinated chicken on medium-high heat for a few minutes, then flip to char.
8. Let chicken rest, then slice into cubes if desired.