Serves: 4 | Prep: 15 min | Cook: 10-15 min | Marinade: 8-24 hrs
1 tsp. cumin powder
4 garlic cloves, minced
1 tsp. dried Mexican oregano
2 tsp. Kosher salt
1 tsp. black pepper
1 T. chili powder
2 T. olive oil
7 oz. can of Chipotle Peppers in Adobo
Sauce, use only 2 peppers and all
3/4 c. of water
4-6 chicken thighs, boneless & skinless
Additions to the chicken bowl:
guacamole or avocado slices,
fire-roasted cherry tomatoes,
fire-roasted sweet potatoes,
fire-roasted onions, brown white
or cilantro rice, lettuce, spring mix
or spinach, pinto black or charro beans, shredded cheese of choice,
pico de gallo, lime wedges salsa
Cut any excess fat off of the chicken. Place in a large seal-able bag.
In a food processor combine all marinade ingredients except water. Remember to only use the 2 peppers and the adobo sauce from the can of chipotle peppers at first. Pulse until blended then add water and pulse again. If marinade is not hot enough add 2 chipotle peppers and pulse again.
Pour into seal-able bag and place chicken inside. Place in refrigerator to marinate for at least 8 to 24 hours.
Heat a cast iron pan to medium high heat with a bit of olive oil or heat barbecue grill.
Sear chicken about 3-5 minutes per side until cooked through. Use a thermometer to make sure the chicken reaches 165 degrees internally.
Remove chicken and let rest for 10 minutes. Cut into bite-sized cubes and add to prepared bowl.