Servings: 4

For the Chicken: subheading: For the Chicken:
2lb boneless skinless chicken thighs (can sub steak use loin, round, or flat) 2lb boneless skinless chicken thighs (can sub steak use loin, round, or flat)
1/2 medium red onion ( chopped ) ½ medium red onion ( chopped )
3 minced garlic cloves 3 minced garlic cloves
2 tbsp olive oil 2 tbsp olive oil
1.5 tbsp sauce from canned chipotle peppers in adobo sauce plus 1-2 peppers de-seeded 1.5 tbsp sauce from canned chipotle peppers in adobo sauce plus 1 to 2 peppers de-seeded
1 tbsp ancho chili powder (or regular chili powder) 1 tbsp ancho chili powder (or regular chili powder)
1 tsp cumin 1 tsp cumin
1 tsp dried oregano 1 tsp dried oregano
1 tsp black pepper 1 tsp black pepper
2 tsp kosher salt 2 tsp kosher salt
 
For the Rice: subheading: For the Rice:
2 cups basmati rice unrinsed, or any long-grain white rice, rinsed 2 cups basmati rice unrinsed, or any long-grain white rice, rinsed
1 bay leaf 1 bay leaf
1 tsp salt 1 tsp salt
teaspoon olive oil teaspoon olive oil
2 tablespoons finely chopped cilantro 2 tablespoons finely chopped cilantro
2 tablespoons fresh lime juice from 1 limes 2 tablespoons fresh lime juice from 1 limes
2 tablespoons fresh lemon juice from 1 lemon 2 tablespoons fresh lemon juice from 1 lemon
 
Corn (optional): subheading: Corn (optional):
1 tbs vegetable oil 1 tbs vegetable oil
1 14.4oz package frozen corn 1 14.4oz package frozen corn
1 tsp chili powder 1 tsp chili powder
1/4 tsp salt ¼ tsp salt
1/8 tsp black pepper ⅛ tsp black pepper
 
Pico de Gallo (this makes a large tub of salsa): subheading: Pico de Gallo (this makes a large tub of salsa):
4 pound tomatoes cut into ¼-inch pieces (de-seeded) 4 pound tomatoes cut into ¼-inch pieces (de-seeded)
1 cup finely chopped red onion 1 cup finely chopped red onion
1 cup finely chopped fresh cilantro 1 cup finely chopped fresh cilantro
12 jalapeno peppers seeded, stemmed, and finely chopped 12 jalapeno peppers seeded, stemmed, and finely chopped
8 teaspoons fresh lime juice (2 limes) 8 teaspoons fresh lime juice (2 limes)
Kosher salt to taste (2 tsp, then to taste) Kosher salt to taste (2 tsp, then to taste)
 
Fajita veggies: subheading: Fajita veggies:
1 Onion 1 Onion
2 Green Bell Pepper 2 Green Bell Pepper
3 cloves minced garlic 3 cloves minced garlic
 
Other toppings: subheading: Other toppings:
1/2 - 3/4 cup finely shredded monterey jack cheese ½ to ¾ cup finely shredded monterey jack cheese

For the Chicken: subheading: For the Chicken:
Combine the olive oil, onion, chopped chipotle peppers in adobo, garlic, chili powder, cumin, oregano, pepper and salt in a blender or food processor and blend until smooth.
Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour. Let it get to room temperature before cooking (about 30 mins)
Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
For the Rice: subheading: For the Rice:
Add rinsed rice, water, bay leaf, salt, and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
When the rice is finished, remove bay leaf. Let cool to the point where it's hot/warm. Stir in cilantro, lime juice, and lemon juice. Serve hot or at room temperature.
For the Corn: subheading: For the Corn:
Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
Stir in chili powder, salt and pepper.
For the Pico de gallo: subheading: For the Pico de gallo:
In a medium bowl, combine tomatoes, red onion, cilantro, jalapeno, and lime juice. Season to taste with salt.
Let stand at least 10 minutes at room temperature to blend flavors. Serve with chips.
For the Onions and Peppers: subheading: For the Onions and Peppers:
Heat olive oil in a cast iron skillet over high heat until oil just begins to smoke (get this ripping hot). If not using cast iron, use a heavy skillet. Add onions and peppers, stirring constantly. Spinkle with salt/pepper to taste. Saute until vegetables are crisp-tender, about 3 to 5 minutes.
Take the skillet off the heat and keep stirring until it's not insanely hot. Add the garlic and stir for another 30 seconds to make sure garlic doesn't burn. Add more salt/pepper if needed.