Chipotle Chicken Burrito Bowl with Tomato Salsa "Pico De Gallo"

3 pounds boneless skinless chicken thighs (1,4 kg)
7 ounces chipotle peppers in adobo sauce roughly chopped (200 g)
1 teaspoon cumin
2 cloves garlic grated
1 1/4 teaspoon salt
3 tablespoon olive oil
2 cups cooked brown rice
1 can black beans drained
3 medium avocados cubed
Iceberg Lettuce shredded
Sour Cream
Salsa

1. In a bowl, combine chicken thighs, chopped chipotle peppers in adobo sauce (with the sauce), cumin, salt, grated garlic, and olive oil. Mix thoroughly, cover with plastic wrap and refrigerate for at least 2 hours.
2. Once the chicken has been marinated, grease your grill and bring the temperature to high heat. Grill both sides of the chicken for about 4-5 minutes per side.
3. Let the chicken cool slightly, then chop into small pieces.
4. Build your burrito bowl with your desired amount of brown rice, black beans, avocado, chopped lettuce, salsa, and sour cream. Then enjoy.

Original recipe: https://www.youtube.com/watch?v=0TQ2ToeQAls
https://simplyhomecooked.com/chipotle-chicken-bowl/


Salsa Roja / Pico De Gallo

Vine tomatoes
Chili peppers
Garlic
Onions
Limes
Cilantro
Olive oil
Salt
Pepper
Cumin
Chipotle peppers in adobo sauce