Ingredients
2tbsplime juicefresh squeezed
1tbspoil
1largegarlic cloveminced
1tspchiliground, adjust to your taste
1tspcuminground
1tspsalt
1tbspcilantrofresh chopped, optional
4largechicken thighsskinless and boneless
2largebell peppersor capsicums, cut into strips
½cuplong grain white riceor Jasmine
1cupchicken stockor broth
1garlic cloveminced
2tbsplime juicejuice of lime
3tbspcilantrofinely chopped or parsley, adjust to your taste
5cupsRomaine lettuce leavesor Cos, washed and strained dry
7ozblack beanswashed and drained
7ozcorn
½red onionchopped
1avocadopeeled, seeded and sliced
2tbspolive oil
3tbsplime juicefreshly squeezed
1tbspcilantrofinely chopped, or parsley, adjust to your taste
1garlic clovecrushed
½tspbrown sugar
¼tspground cumin
½tspsalt
1tspred chili flakesoptional
Preparation
In a large shallow bowl, combine the lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and let marinate for 30 minutes.
Heat a large skillet or a 12-inch pan on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan.
Sear the chicken on both sides until golden, charred and cooked right through, about 8 minutes per side, depending on the thickness of your fillets. Flip them a couple of times while cooking so they get a nice even char.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
While the chicken is marinading or cooking, cook rice. Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Whisk dressing ingredients together to combine.
Combine lettuce, beans, corn, onion, and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
