Mock Chipotle Chicken Al Patsor Bowl

 I love to put this over rice and sprinkle some Queso Fresco Cheese over it.  

MOCK CHIPOTLE CHICKEN AL PASTOR

(serves 4-6)

Marinade Ingredients:

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 teaspoon cumin

*4 garlic cloves

*1 tablespoons chili powder

*1 (7 ounce) can chipotle peppers in adobo sauce (leaving one out for the sauce)

*3/4 cup water

*8 boneless, skinless chicken thighs (can use breasts if preferred)

Sauce Ingredients:

*2 guajillo chilies

*1 ancho chilie

*6 morita chiles

*1 teaspoon Mexican oregano

*1 teaspoon salt

*1 teaspoon cumin

*1/3 cup pineapple juice

*1 tablespoon paprika (or achiote powder)

*2 tablespoons apple cider vinegar

*2 tablespoons water

*2 teaspoons granulated sugar

*1 chipotle pepper in adobo sauce

*freshly squeezed lime juice from 1-2 limes

*2-4 tablespoons fresh cilantro

Topping Ingredients: (pick what you want)

*2 cups cooked rice

*1 green pepper, sliced and grilled

*1 red pepper, sliced and grilled

*1 large white onion, grilled

*black beans

*shredded lettuce

*corn

*1/2 cup guacamole 

*salsa or pico de Gallo

*queso fresco cheese, shredded (or Monterey Jack Cheese)

*sour cream

Marinade Directions:

~Mix 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cumin, 4 garlic cloves, 1 tablespoon chili powder,  1 (7 ounce) can adobe pepperse (minus 1 pepper), and 3/4 cup water into a blender.

~Blend until well mixed

~Place 8 boneless, skinless chicken thighs and sauce into a zip-loc bag and seal.

~Refrigerate for at least 8-12 hours.

Sauce Ingredients:

~Cut open 2 chilies, 1 ancho chile, and  6 morita chilies, and remove all the seeds.

~Pour water into a saucepan and put the peppers in.

~Bring to a boil.

~Reduce heat and simmer for 20-25 minutes.

~Drain water and place peppers, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cumin, 1/3 cup pineapple juice, 1 tablespoon paprika, 2 tablespoons apple cider vinegar, 2 tablespoons 2 teaspoons water, sugar, and 1 chipotle pepper in adobe sauce, into a blender.

~Blend on high until smooth.

Time To Put It Together:

~Remove chicken thighs from marinade.

~In a large skillet over medium heat, cook chicken thighs until done, flipping half way through (internal temperature 165 degrees).

~Remove from heat and allow to sit for 2 minutes.

~Cut into bite size pieces.

~In a large bowl,  mix lime juice, cilantro, sauce and grilled chicken together.

~Serve over rice and put whatever toppings you want on it.