Carolina AM Cooking: Cilantro Lime Chicken Taco Bowl

Carolina AM Cooking: Cilantro Lime Chicken Taco Bowl
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It’s Taco Tuesday in the studio, and chef Jamie Saunders of Johnny D’s shows you how to make a surprisingly simple taco bowl.  Recipe is below!

 

Cilantro Lime Chicken Taco Bowls 
serves 4
Parboiled White or Brown Rice 1 cup
Chicken Broth, low sodium 2-3 cups
Kosher Salt 1/2 teaspoon
Ground Cumin 1/4 teaspoon
Lime Zest 1
Juice of Lime 1
Cilantro Chopped 2 Tablespoons
Canola Oil 2-3 Tablespoons
Boneless, Skinless Chicken Thighs 4-5
Taco/Fajita Seasoning as needed
Refried Beans as needed
Prepared Salsa as needed
Avocado or Guacamole as needed
Sour Cream as needed
Chopped Cilantro as garnished
Fresh Black Cracked Pepper as garnished

Combine the rice, 2 cups of chicken stock, salt and ground cumin in a large saucepan. Bring to a boil over medium-high heat. Cover with lid then reduce heat to medium-low. Let simmer 20 minutes.  Add a little more chicken stock if you notice the rice is absorbing the stock too quickly.

Remove from heat, but keep lid on. Let stand with lid on for 10 minutes. Remove lid and add in lime juice, zest and chopped cilantro. Fluff with a fork and serve when ready.

If you are cooking Chicken Thighs: Meanwhile, while the rice is cooking, in a large non-stick pan.. heat the oil over a medium heat and cook 3-4 chicken thighs sprinkled with as much taco seasoning as desired and cook for about 3-4 minutes on each side until the chicken thighs are no longer pink inside.  Place on a cutting board or plate covered and cook remaining chicken.  When all the chicken is ready and the rice is ready, assemble your bowls.

Assemble your Bowls: On a plate or in a bowl, add as much rice as desired.  Then top with refried beans, prepared salsa, chicken thighs, avocado or guacamole and sprinkled with chopped cilantro and fresh ground black pepper if desired.

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