Place chicken thighs in a bowl and marinate with chipotle peppers in adobo sauce, salt, pepper, garlic powder, cumin, smoked paprika, lime juice, and honey.
Cook the long grain rice in a pot with water, olive oil, salt, and bay leaves until tender and fluffy.
Prepare the pico de gallo by chopping the tomato, red onion, and cilantro, then mixing them together with lime juice and salt.
Cook the marinated chicken thighs in a heated pan until fully cooked through.
Make the guacamole by mashing avocados and combining with salt, pepper, garlic powder, and lime juice.
Chop the cooked chicken and assemble the bowls by serving the rice topped with the chicken, pico de gallo, guacamole, and black beans.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
