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Chipotle Chicken Bowls with Corn Salsa and Creamy Chipotle sauce

Chipotle Chicken Bowls made with marinated chicken thighs, corn salsa, over lime cilantro rice and other toppings. Then topped with a creamy chipotle lime sauce. Easy, flavorful, and better than takeout!
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Course: Main Course
Ingredients Equipment Method

Ingredients
  

Chicken Marinade
  • 2 1/2-3 lbs. boneless, skinless chicken thighs, cut into small pieces
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp. olive oil
  • 1-2 limes, juiced
  • 4 garlic cloves
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. smoked paprika
  • small splash of vinegar
Corn Salsa
  • 2 cups fresh or frozen corn
  • 1/3 cup red onion, diced
  • 1 jalapeno, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. cumin powder
  • pinch of chili powder and paprika
  • 1 tsp. sugar
Creamy Chipotle Sauce
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1-2 chipotle peppers in adobo sauce
  • 1-2 garlic cloves
  • juice of 1 lime
  • 1 tsp. salt
  • water to thin
Other Ingredients
  • cooked white rice (I cooked Jasmine rice then added a little lime juice and cilantro in when it was finished cooking)
  • 1 can black beans, rinsed and drained
  • sour cream
  • shredded cheese
  • queso
  • guacamole or avocado
  • tortilla chips
  • shredded lettuce
  • chopped tomatoes

Equipment

  • 1 blender
  • 1 large skillet

Method
 

Chicken Marinade
  1. First take all marinade ingredients except for the chicken and put in a blender and blend until smooth.
  2. Then add the marinade mixture to the chicken in a bowl, cover and place in the refrigerator for at least 2 hours (overnight is best).
  3. When ready to cook the chicken get a large skillet or wok. Place a couple of tablespoons of a neutral oil in the pan on high heat. Drop in the chicken and let it sit to get a good sear. Turn and sear the other side. Continue cooking for 15- 20 minutes or until fully cooked through.
Corn Salsa
  1. First dice up the onion, jalapeno, and cilantro.
  2. In a medium skillet, heat up 1-2 tablespoons of olive oil on medium- high heat. Cook corn and char on each side. Then add in the onion, jalapeno, and spices. Cook for another 5 minutes. Turn off the heat and add in the lime juice and cilantro.
Creamy Chipotle Sauce
  1. Add all of the ingredients to a blender and blend until smooth. Refrigerate until ready to assemble the bowls.
Assembling the Chipotle Chicken Bowls
  1. Use a big bowl or a plate and add first a layer of cooked white rice (I made jasmine rice per the package instruction and added a little lime juice and cilantro when it was done cooking).
  2. Next add on your toppings, the chicken, black beans, shredded cheese, shredded lettuce, tomatoes, queso, creamy chipotle sauce, sour cream, and guacamole. Use whatever toppings you want!
  3. Now time to enjoy, we like to scoop and eat ours with tortilla chips, but you can eat with a fork or throw all of it into a flour tortilla and make a burrito.