6 oz Goya Chipotle Pepper in Adobo Sauce - GF, finely chopped
2 tablespoons vegetable oil
½ cup corn, cook as directed from the package
1 can Hanover Black Beans - GF, rinse
4 tablespoons fresh cilantro
2 ripe avocados
½ lime juice
1 garlic clove, grated
1 medium tomato, diced
¼ of small red onion, finely diced
1 small jalapeno pepper, seeded and finely diced
salt and pepper to taste
cooked rice
Instructions
Season the chicken all over with salt and pepper.
Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
Refrigerate for at least 2 hours, up to overnight.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until golden brown, 4 minutes per side or until they are cooked through.
Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
Mix the corn and black beans in a bowl.
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.
Assemble your plate rice at the bottom, top with corn and beans, chicken and guacamole. Sprinkle more cilantro.
Enjoy!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-chicken-chipotle/