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Top down view of Adobo Chicken with cooked rice placed in a food storage container. Slices of avocado are placed on top of the cooked rice. A 20oz. bottle of übr is placed next to the container.

Adobo Chicken Bowls

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Ingredients
  

  • 1 lb. Chicken Tenderloins chopped into small 1” pieces
  • 2 Adobo Peppers from a can, rinsed and chopped
  • 1 tsp. Adobo Sauce from the can of peppers
  • 4 tbsp. Olive Oil divided
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 tsp. Italian Seasoning
  • 1 tbsp. Chili Powder
  • 2 tsp. Ground Cumin
  • Juice of 1 Lime
  • 1 cup Sweet Corn
  • 1 can Black Beans drained and rinsed
  • 1 can Diced Tomatoes with Green Chilis drained
  • ½ cup Chopped Cilantro
  • Cooked Rice
  • Optional Toppings: Salsa, Sour Cream, chopped Avocado, extra Limes

Instructions
 

  • Prepare the adobo marinade. Whisk together 2 tbsp olive oil, adobo sauce, chopped adobo peppers, salt, pepper, Italian seasoning, cumin, chili powder and lime juice. Place chopped chicken in a zip lock bag and add marinade. Allow chicken to marinate for at least 30 minutes or up to 12 hrs.
  • In a large skillet, heat the remaining 2 tbsp olive oil over high heat. Add the marinated chicken to the skillet in an even layer cooking for 6 minutes untouched before flipping each piece over to cook and additional couple minutes or until chicken is cooked through with no pink.
  • Remove chicken from pan, leaving any excess oil in the pan. Continue heating skillet over high heat and add sweet corn, black beans and tomatoes/chilis and saute for a couple minutes. Stir in chopped cilantro.
  • Divide between containers or bowls: the chicken, corn salsa mixture, rice and any other desired toppings!