Chipotle Chicken Bowl

Chipotle Chicken Bowl Ingredients

Chicken Marinade4 chicken legs6 cloves garlic (minced)4 tsp chipotle powder2 tbsp olive oil1 tsp salt1/2 tsp ground cumin1/2 tsp cayenne1/4 tsp ground black pepper

*Combine All Ingredients In A Big Ziplock Bag, Massage Chicken For 2 Mins & Let It Rest In The Fridge Overnight.

Pico De Gallo

2 cups tomatoes (diced)1/2 cup red onion (finely diced)2 serrano or 1 jalapeño pepper (finely diced)1 lime (juiced)1/8 tsp dried oregano1/8 tsp ground cumin1/2 cup cilantro (chopped)1/2 tsp salt1/4 tsp ground black pepper*Combine all ingredients in a bowl, stir well, taste to adjust seasoning & chill till ready to serve.

Garnish

2 cups rice of choice (cooked)3 cups lettuce (sliced)2 cups avocado (diced)2 cups mango (diced)pickled red onionsour cream or yoghurtcilantro (chopped)

Steps

Remove marinated chicken from the fridge 30 mins before cooking.Bake in a 200 deg C oven for 30-40 mins until skin has started to caramelise & a meat thermometer inserted into the thickest part shows a reading of 75 deg C.Arrange the garnishes in a bowl or plate, place baked chipotle chicken & serve with Mexican or other hot sauce of choice (optional)