Adobo Chicken Fajita Bowls
By Haley Aldoroty
Adobo Chicken Fajita Bowls
By Haley Aldoroty
Yield/Serves:
Makes 2 bowls
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2 cups cooked rice
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1lb chicken thighs or breast, cut into 1” pieces
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2 tbsp olive oil
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2 tsp salt, divided
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1 tsp chili powder
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½ tsp smoked paprika
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1/2 tsp onion powder
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1 tsp garlic powder
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½ tsp cumin
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¼ tsp cayenne powder
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1 yellow onion
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2 bell peppers, color of your choice
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To serve: Fresh cilantro, avocado, limes
In a mixing bowl combine the chicken, 1 tbsp olive oil, 1 tsp salt, and all the spices. Set aside.
Cook the rice according to package directions.
Heat a wide heavy-bottomed pot on medium heat. Add the 1 tbsp olive oil and the chicken. Cook until browned on all sides and just about cooked through, 5-8 minutes.
Remove the chicken and set aside.
To the same pot, add the sliced peppers and onions and the remaining 1 tsp salt. Sauté on medium heat until softened and lightly browned, about 10 minutes.
Add the chicken back to the pot with the peppers and onions, and finish cooking for 5 minutes until the chicken is cooked through.
To serve, add rice to a bowl, follow with the chicken, peppers, and onions, top with fresh cilantro, squeeze of lime juice, and avocado.
Cook the rice according to package directions.
Heat a wide heavy-bottomed pot on medium heat. Add the 1 tbsp olive oil and the chicken. Cook until browned on all sides and just about cooked through, 5-8 minutes.
Remove the chicken and set aside.
To the same pot, add the sliced peppers and onions and the remaining 1 tsp salt. Sauté on medium heat until softened and lightly browned, about 10 minutes.
Add the chicken back to the pot with the peppers and onions, and finish cooking for 5 minutes until the chicken is cooked through.
To serve, add rice to a bowl, follow with the chicken, peppers, and onions, top with fresh cilantro, squeeze of lime juice, and avocado.