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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
- 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, or 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!
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