Chicken & Pico Rice Bowl
Chicken, peppers, and onion rice bowl with fresh pico de gallo and black beans.
By Ethan ChlebowskiThis recipe was built around leftovers — I had rice and beans and bulked them up with some chicken thighs, peppers, and a fresh pico, but you could serve the chicken with tortillas instead.
Ethan Chlebowski
Ingredients
Chicken, peppers, and onions
- chicken thighs, boneless skinless2250 g
- salt2 g1%
- granulated garlic2 ga sprinkle
- onions, chopped1/2
- bell peppers, chopped1/2
- neutral oil10 gfor searing
Pico de gallo
- roma tomatoes, diced3 parts75 g
- onions, diced1 part25 g
- jalapeños, minced1
- cilantro, choppeda handful
- lime juiceto taste
- saltto taste
Bowl serving options
- mexican rice
- black beans
- low-fat sour cream
- lime wedges
Method
Step 1: Make the pico de gallo
Dice the tomato, onion, and jalapeño, then chop the cilantro.
Combine everything in a bowl with a pinch of salt and a generous squeeze of lime juice. Taste and adjust until balanced.
Set aside while you prepare the rest of the bowl.
Step 2: Sear the chicken
Slice the chicken thighs into strips. Heat a large pan or skillet over high heat, and add a drizzle of oil to coat the cooking surface.
Add the chicken to an even layer to , then season with salt and the granulated garlic. When the chicken begins to brown on the bottom, flip or toss the pieces to redistribute.
Step 3: Add the vegetables
Add the chopped peppers and onions and continue until the chicken is cooked through and the vegetables have picked up some color (light is desirable). Remove from the heat.
Step 4: Warm bowl components & assemble
Warm cooked rice and beans, and divide between serving bowls. Top the rice with the chicken and vegetable mixture, and garnish with the pico de gallo, sour cream, and a squeeze of lime.
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