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1. Combine the chili powder, cumin, smoked paprika, Mexican oregano and 1 teaspoon of the salt in a bowl. Toss the chicken thighs with half of this spice mix and 1 tablespoon of the olive oil, then let stand while you prep the remaining ingredients.
1.5 lb Boneless skinless chicken thighs,
2 tsp Chili powder (gluten-free),
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1.5 tsp Salt,
1.0 tbsp Olive oil
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2. Rinse the rice, then combine with the water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and steam, covered, for 5 minutes, then fluff with a fork and stir in the juice of 1 lime and half of the cilantro, chopped.
1.5 tsp Salt,
1 cup Long-grain white rice,
1.8 cup Water,
1.0 piece Limes,
0.2 cup Fresh cilantro
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3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until deeply browned and cooked through to 165°F (74°C). Rest 5 minutes, then slice into strips.
1.5 lb Boneless skinless chicken thighs,
1.0 tbsp Olive oil
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4. Heat the remaining olive oil in a medium skillet over medium heat. Cook the finely diced white onion for 4 minutes until soft, then add the minced garlic and the remaining spice mix and stir for 30 seconds until fragrant.
2 tsp Chili powder (gluten-free),
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1.0 tbsp Olive oil,
1 piece White onion,
4 clove Garlic
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5. Add the chickpeas and chicken broth and simmer for 8 minutes until the chickpeas are very tender. Mash with a potato masher, leaving some texture, and cook a few more minutes until thick and creamy. Season with the juice of half a lime and a pinch of salt if needed.
1.5 tsp Salt,
2 can Canned chickpeas, drained and rinsed,
0.8 cup Chicken broth (gluten-free),
0.5 piece Limes
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6. Stir together the diced tomatoes, jalapeño, a squeeze of lime juice, a pinch of salt and the remaining chopped cilantro to make a quick salsa. Toss the shredded cabbage and sliced radishes with a squeeze of lime juice and a pinch of salt for a crunchy slaw.
1.5 tsp Salt,
3 piece Limes,
0.2 cup Fresh cilantro,
3 cup Green cabbage, finely shredded,
4 piece Radishes, thinly sliced,
2 piece Tomatoes, diced,
1 piece Jalapeño, finely diced
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7. Whisk the crema with the zest and juice of the remaining lime and a pinch of salt until drizzly, adding a splash of water if too thick.
1.5 tsp Salt,
1.8 cup Water,
3 piece Limes,
0.5 cup Mexican crema or sour cream
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8. Divide the rice among four bowls and top with refried chickpeas, sliced chicken, slaw, salsa and avocado slices. Drizzle with lime crema and serve with any remaining lime wedges.
1 piece Avocado, sliced
