Chipotle Chicken Al Pastor

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Prepare the Chicken Al Pastor

• 50g Chipotle Peppers in Adobo
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 1/4 tsp Cinnamon
• 1 Clove Garlic
• 150g Diced Chicken
• 75g Pineapple
• 1 tsp Olive Oil

In a bowl, mix the chipotle peppers in adobo, cumin, paprika, cinnamon, salt, pepper, and minced garlic. Add the diced chicken and diced pineapple to the bowl, and toss to coat evenly. Let marinate for at least 30 minutes. Heat avocado oil in a pan over medium-high heat. Add the chicken mixture and cook for about 10 minutes, or until the chicken is cooked through and the pineapple is caramelized. Set aside.

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Cook the Rice

• 50g White Rice, Uncooked

Rinse the rice under cold water. In a pot, bring the water to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for 25-30 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

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Assemble the Bowl

• 50g Black Beans
• 50g Corn
• 30g Cherry Tomatoes
• 1/2 Small Red Onion
• 1/2 Small Avocado
• Lime Wedge
• 3g Parsley

In a serving bowl, layer the cooked rice as the base. Add the cooked chicken al pastor on top of the rice. Arrange the black beans, corn, halved cherry tomatoes, and finely diced red onion around the chicken. Add the avocado slices. Sprinkle with chopped fresh cilantro. Serve with a lime wedge on the side if desired.