A perfectly balanced bowl with lovely zesty, fruity and smoky flavours. Black beans, fresh lime-cilantro rice and a creamy ancho lime adobo that works great with chicken, pork and even fish. Do not miss this one, this bowl tastes just like summer!
Ancho Lime Adobo Chicken Bowl
Cilantro Lime Rice
-1 cup rice, rinsed and drained
-2 cups water
-½ tbsp vegetable oil
-1 tsp Lemon Pepper Seasoning
-1 tsp onion powder
-1 garlic clove, crushed
-1 lime, zested and juiced
-½ cup coriander, chopped
-salt and pepper to taste
1 Add the oil to a pot and fry the rinsed and drained rice. Stir often and fry on medium heat for a few minutes until it starts to toast a bit. Add the crushed garlic and cook for a few seconds. Add the water, the seasoning and adjust with salt and pepper to taste. Bring to a boil, cover the pot with a lid and cook for 15 minutes (or whatever your rice package indicates). Turn off the heat and allow the rice to rest for at least 10 more minutes.
2 Add the lime zest, juice and coriander to the cooked rice and stir with a fork fluffing it up. Reserve.
Ancho Lime Adobo Chicken
-1 large ancho chile, seeds and stem removed
-1 garlic clove
-1 lime, juiced
-1 tbsp tomato paste
-1 tbsp olive oil
-1 tbsp tahini
-1 tsp honey or agave syrup
-1 tsp chicken or vegetable seasoning
-salt and pepper to taste
-¼ to ½ cup of water
-6 chicken thighs or 2 large chicken breasts
-vegetable oil
-½ tbsp butter
1 For the adobo, hydrate the ancho chile by placing it in a bowl and covering it with hot boiling water. Cover with a plate or plastic wrap for at least 10 minutes.
2 Once the ancho chile is soft, transfer it to a blender with the chipotle in adobo, garlic, lime juice, tomato paste, olive oil, tahini, honey and seasoning. Add about ¼ of water and blend until really smooth. Add more water if needed. The consistency should be smooth and creamy. Adjust seasoning with salt and pepper to taste.
3 Pat dry the chicken pieces and cover them with a generous amount of the adobo. If you end up with leftover adobo, check the notes for ideas on how to use it.
4 In a large pan set to medium-high heat, add a little bit of oil and the butter and once melted add the chicken pieces to the pan and allow them to cook until they are nicely browned on each side and cooked through.
Note
- If you end up with leftover adobo, you can add it to taste to any other dish where you want some extra Mexican flavours or twist such as one-pan rice dishes, roasted potatoes tossed in adobo, to marinate and cook fish and pork. Please keep it in the fridge for over a week without any problem.
To Serve
-Black Beans, heated thoroughly
-avocado
-tomatoes seasoned with lime juice and Tajin
-feta cheese, crumbled (delicious over black beans!)
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