Achiote Chicken Taco Bowl

Jun 08, 2021October 22, 20220 461
Flavor Bomb
achiote chicken taco bowl
achiote chicken taco bowl
achiote chicken taco bowl
by in Dinner

Time: 30 min

Serves 4

Rating

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Ingredients

1.5 Tbl Achiote Blend
2 Tbl Blood Orange Avocado Oil
2 Tbl Pineapple Balsamic
2 Tbl Louisiana Pepper Exchange Chipotle Puree
3 garlic cloves, minced
Juice of 1/2 orange
Juice of 1/2 lime
1/2 tsp salt
4 boneless, skinless chicken thighs
Creamy Cilantro Sauce for serving
Pickled Cabbage for serving
Cooked rice, for serving
Avocado, corn, cotija cheese and nuts, for serving

Lunch plans? Say yes to this oh-so flavorful Southwest protein bowl. We sauteed chicken in our Achiote Blend and layered in flavor bombs to create this delicious, satisfying, can’t-wait-to-dig-in bowl.

What’s a flavor bomb? They’re concentrated flavors in the form of pantry staples and condiments that you’ll want to keep on hand. Stock up on our Spice Blends, Louisiana Pepper Exchange Purees, Harissa Paste, Pepper Jellies, Dukkah…the list goes on. Make Quick Pickled Onions or Cabbage and Creamy Cilantro Sauce and have these condiments in the fridge and at the ready. Products and recipes that pack a ton of flavor into a small package – that’s a flavor bomb!

Instructions

1.First make the Achiote Paste by combining the Achiote Blend with the Blood Orange Avocado Oil and Pineapple Balsamic. Stir well and set aside for 15 minutes.
2.Next, marinate the chicken. In a large bowl, combine the Achiote Paste with the Louisiana Pepper Exchange Chipotle Puree, garlic, orange and lime juice and salt. Add the chicken and use tongs to toss to coat. Marinate for at least an hour. Overnight is even better!
3.Remove the chicken from the marinade and set at room temp for 30 mins prior to cooking to take the chill off the chicken.
4.Heat a skillet over medium high heat and drizzle in additional Blood Orange Avocado Oil. Sear the chicken on one side until golden brown. Flip and lower the heat and continue cooking the chicken until the chicken is cooked through. It should be firm to the touch, opaque white throughout and the juices should run clear. A meat thermometer should registe 165°F. All total, the cook time will be 8-12 mins.
5.When you're ready to build your bowl. Add rice to the bowl and layer in the chicken and pickled cabbage. Add in the corn, avocado cotija cheese and nuts. Drizzle the cilantro sauce onto the bowl and dig in!
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