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1. Finely chop the chipotle peppers with their adobo sauce and combine with the orange juice, half of the garlic (minced), ground cumin, Mexican oregano, 1 tsp of the salt and 1 tbsp of the vegetable oil. Toss the chicken thighs in the marinade and refrigerate for at least 20 minutes, or up to 4 hours.
1.2 lb Boneless skinless chicken thighs,
2 tbsp Chipotle peppers in adobo sauce,
2 tbsp Orange juice,
2 clove Garlic,
1 tsp Ground cumin,
1 tsp Mexican oregano,
1.0 tsp Salt,
1.0 tbsp Vegetable oil
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2. Rinse the rice until the water runs mostly clear. Heat 1 tbsp vegetable oil in a saucepan over medium heat, add the rice and toast for 2 minutes. Add the water and a pinch of salt, bring to a boil, cover, reduce heat to low and cook 15 minutes. Rest off the heat, covered, for 10 minutes.
1.5 tsp Salt,
1.0 tbsp Vegetable oil,
1 cup Long-grain white rice,
1.5 cup Water
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3. Fluff the rice with a fork and fold in the juice of 1 lime and the finely chopped cilantro, reserving a little cilantro for the salsas. Season with a pinch of salt.
1.5 tsp Salt,
1.0 piece Limes,
0.8 cup Fresh cilantro
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4. Warm the black beans in a small pot over medium-low heat with the ground cumin for beans, a splash of water and a pinch of salt for 5 minutes, lightly mashing a few beans to thicken. Keep warm.
1.5 tsp Salt,
1.5 cup Water,
1 can Canned black beans, drained and rinsed,
0.5 tsp Ground cumin for beans
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5. For the fresh tomato salsa, dice the Roma tomatoes and combine with the white onion, minced jalapeño, a handful of cilantro, the juice of half a lime and a pinch of salt. For the corn salsa, toss the corn kernels with a little lime juice, cilantro and a pinch of salt. Set both aside.
1.5 tsp Salt,
1.5 piece Limes,
0.8 cup Fresh cilantro,
2 piece Roma tomatoes,
0.2 piece White onion, finely diced,
1 piece Jalapeño,
1 cup Corn kernels, frozen or canned
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6. For the guacamole, mash the avocados roughly with the juice of the remaining lime, remaining garlic (minced), a pinch of salt and a little cilantro, keeping it chunky. Cover and set aside.
2 clove Garlic,
1.5 tsp Salt,
3 piece Limes,
0.8 cup Fresh cilantro,
2 piece Ripe avocados
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7. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Slice the bell pepper and yellow onion into strips and cook for 6 to 8 minutes until charred at the edges and tender. Season with a pinch of salt and transfer to a plate.
1.5 tsp Salt,
1.0 tbsp Vegetable oil,
1 piece Bell pepper,
1 piece Yellow onion
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8. Wipe out the skillet and heat over medium-high heat. Cook the marinated chicken 5 to 6 minutes per side until deeply browned and cooked through to 74°C (165°F). Rest 5 minutes, then chop into bite-size pieces.
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9. Divide the rice between two bowls and top with the chicken, black beans, fajita vegetables, tomato salsa, corn salsa, cheese, sour cream and guacamole. Serve with extra lime if desired.
0.5 cup Shredded Monterey Jack or cheddar cheese,
4 tbsp Sour cream
