Ingredients
1 1/2 lb. boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper
6 oz Goya Chipotle Pepper in Adobo Sauce - GF, finely chopped
2 tablespoons vegetable oil
1/2 cup corn, cook as directed from the package
1 can Hanover Black Beans - GF, rinse
4 tablespoons fresh cilantro
2 ripe avocados
1/2 lime juice
1 garlic clove, grated
1 medium tomato, diced
1/4 of small red onion, finely diced
1 small jalapeno pepper, seeded and finely diced
salt and pepper to taste
cooked rice
Instructions
<ol>
<li>Season the chicken all over with salt and pepper.</li>
<li>Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.</li>
<li>Refrigerate for at least 2 hours, or up to overnight.</li>
<li>Heat the oil in a large skillet over medium-high heat.</li>
<li>Add the chicken and cook until golden brown, 4 minutes per side or until they are cooked through.</li>
<li>Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.</li>
<li>Mix the corn and black beans in a bowl.</li>
<li>In another bowl, mash the avocados, then mix in the red onions, 3 tablespoons cilantro, diced tomatoes, lime juice, garlic, jalapeno and season with salt and pepper.</li>
<li>Assemble your plate rice at the bottom, top with corn and beans, chicken and guacamole. Sprinkle more cilantro.
Enjoy!</li>
</ol>
