Instructions

• 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.,
• 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!,
• Remove the chicken from the marinade and set at room temp for 30 mins prior to cooking to take the chill off the chicken. ,
• 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.,
• 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!