Taco-adjacent Tuesday

A sweet and spicy rice bowl you should make tonight 🌞

Happy Tuesday! I don’t have a taco recipe for you today, but I think it’s taco-adjacent enough that it seemed appropriate to send it to you today.

Don’t let the fact that I served mine as a rice bowl stop you from filling up corn or flour tortillas with that delicious, sweet, and spicy shredded chicken. And certainly, don’t let it stop you from piling that creamy, tangy shredded Brussels sprout slaw on top of each taco. The shredded chicken is perfect as a bowl, a taco, a tostada, or stuffed into a quesadilla (with plenty of cheese, of course).

The full recipe is at the very bottom of this post, but you can keep reading if you want some tips along the way.

This recipe starts with chipotles in adobo sauce. The beauty of canned chipotles in adobo is that they pack SO much flavor and do most of the heavy lifting for you.

If you’ve never cooked with chipotles in adobo, I’ll give you a primer on what to expect. Chipotles in adobo are jalapeños that have been dried and smoked. They’re packed in a can of tangy, spiced tomato purée, which is spiked with vinegar and seasoned with garlic and other spices. This sauce rehydrates the peppers, so they’re very soft and easy to work with. The result is a smoky, spicy, slightly sweet can of peppers that work perfectly as a flavor foundation for anything from chili to BBQ sauce.

You’ll chop up as many as you like, but I do recommend tasting a bit before you go too ham to make sure the heat they bring will match your tolerance.

You can cover any remaining chipotles in adobo sauce and refrigerate them for up to 7 days, or you can freeze them for up to 6 months.

Once you have the chipotles in adobo prepped, you’ll just combine them in a bowl with lime juice and maple syrup. You can also use honey or even brown sugar! Throw in your chicken thighs and a few extra spices. Cover the bowl and marinate in the refrigerator.

I recommend 1 hour for the marinating time, but you can do as little as a 30-minute marinade or up to 24 hours.

Once the chicken finishes marinating, you’ll fry the thighs up with onions, black beans, tomatoes, and a little water and simmer until cooked through and tender. From there, it’s just a matter of shredding them up. It’s so easy to make, and if you’re like me, you may find yourself snacking on the shredded chicken over the stovetop before it ever makes it to your plate. That’s called the perk of being the cook!

Depending on how long I’m marinating for, I’ll either make the slaw while the chicken marinates or while it simmers. I use Brussels sprouts, but you can use shredded red or green cabbage if you prefer.

I’m a sucker for tangy mayo slaws, and this one is just a basic dressing of maple syrup, vinegar, mayo, and hot sauce. You can use sugar dissolved in water, but you’d want to let it cool before adding the mayo. For the slaw ingredients, I kept it simple with just Brussels sprouts, minced jalapeño, and cilantro. But get creative! Throw in some shredded carrots, red onion, or even red bell peppers.

This recipe is great because it’s very forgiving and versatile. You can add or modify depending on your preferences. I think you’re going to love the sweet, spicy chicken paired with that tangy, creamy slaw, though. I know I did!

Okay, I’m sure you’re ready for me to stop yammering so you can start cooking. The recipe is below, and, if you make it, let me know what you thought of it in the comments! If you want another Taco Tuesday recipe, try out my Fish Taco Recipe; these were so good!

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Sweet and Spicy Chicken Bowls

• ⅓ cup chipotles in adobo with sauce, chipotles roughly chopped; use more or less to taste

• ¼ cup maple syrup or honey

• 1 lime, juiced

• 1½ pounds boneless, skinless chicken thighs

• 2 teaspoons chili powder

• 1 teaspoon garlic powder

• ½ teaspoon cayenne powder, more if you like extra heat

• ¼ cup white vinegar

• 2 tablespoons maple syrup, more to taste

• ¼ cup mayonnaise

• Hot sauce, to taste

• 8 ounces Brussels sprouts, trimmed and thinly sliced

• 1 jalapeño, trimmed and minced

• ⅓ cup cilantro, loosely packed and minced

• 1 tablespoon neutral oil

• 1 yellow onion, peeled and sliced into half-moons

• 14.5-ounce can black beans, drained

• 14.5-ounce can fire-roasted diced tomatoes

• ½ cup water or chicken broth

• Salt and pepper

For serving:

• Cooked white rice, radishes, avocado, and lime wedges

Marinate the chicken:

1. Gather the chipotles with their sauce in a large bowl with maple syrup and lime juice. Whisk to combine. Add the chicken and season all over with salt, chili powder, garlic powder, and cayenne powder. Toss to coat and marinate for 1 hour up to 24 hours.

Prepare the slaw:

1. While the chicken marinates, prepare the slaw. Combine vinegar, maple syrup, and mayonnaise in a bowl and whisk until completely smooth. Add a few splashes of hot sauce.

2. In a bowl, combine the Brussels sprouts, jalapeño, and cilantro and toss to combine. Add a big pinch of salt. Pour the dressing on top. Taste and adjust the seasonings to your preference. Transfer to the refrigerator until needed.

Cook the chicken:

1. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften. Turn the heat to high. Arrange the chicken in the skillet with the onion. Spoon any extra marinade on top of each chicken thigh. Cook for 5–6 minutes until it begins to char slightly.

2. Flip the chicken and add the black beans, tomatoes, and water. Bring to a boil. Reduce heat to low and simmer for 40–50 minutes. Season with salt and pepper if needed.

3. Once the chicken is completely cooked through, shred each thigh with two forks. Toss to coat in the sauce and cook for 5 minutes more. Taste and season. Turn off the heat.

To serve:

1. Divide cooked white rice between bowls. Spoon the chicken on top and serve with the slaw. Garnish each plate with radishes, and avocado. Serve with a lime wedge. Enjoy!

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