Chicken thighs are great to cook in Suvie because you can fit the relatively long slow cook into your schedule resulting in perfectly tender meat. Like all our bowls, this is easily customizable depending on your preferences and available pantry items. Feel free to swap black beans for pinto or brown rice for white rice. The chicken thighs get much of their flavor from the chipotle pepper which imparts a smoky heat to the dish. If you’re sensitive to heat, feel free to reduce the amount. Enjoy this Mexican inspired dish for lunch and dinner as it makes enough for 4 servings.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, sauté the onion and 1 tbsp vegetable oil in a medium skillet over medium-high heat until softened, about 5 minutes, instead of broiling in Step 1.
Chicken Taco Bowl
- 1 small yellow onion, minced
- 3 tbsp vegetable oil, divided
- 1 lb chicken thighs
- 2 tbsp taco seasoning
- 1 chipotle pepper, minced from 1 can chipotles in adobo plus 1 tbsp sauce
- 15 oz can black beans, drained and rinsed
- ⅔ cup brown rice
- 2 cups shredded red cabbage
- 1 avocado
- 1 roma tomato
- 1 jalapeno
- 1 lime
- ⅓ cup cilantro
- ½ cup shredded cheddar cheese
Combine onion and 1 tbsp vegetable oil in a Suvie pan. Insert into top zone of Suvie and broil for 10 minutes, stirring occasionally. Do not fill reservoir before broiling.
Meanwhile, in a large bowl combine chicken thighs, taco seasoning, chipotle pepper and sauce, and 2 tbsp vegetable oil. Once coated, add to a Suvie pan in an even layer.
After the broil is complete, add the drained black beans to the onions and stir to combine. Place pan with beans and pan with chicken thighs in upper cooking zones of Suvie.
Pour brown rice into starch pan with 2 tsp salt. Load into starch zone. Fill the reservoir, enter settings and Cook Now or Schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours and 30 minutes
Starch: 45 minutes
After the cook, broil chicken thighs for 8 minutes. During the broil, slice the tomato, avocado, jalapeno, and lime (if using). Remove cilantro from stems.
Once the broil is complete, remove all pans from Suvie. Remove the chicken thighs from the liquid in the pan. Shred the chicken thighs with a fork and stir ½ cup of the liquid from the pan back into the chicken thighs to keep moist.
To serve, divide the cabbage, rice, beans, and chicken among 4 bowls. Drizzle a bit of the chicken thigh liquid over the bowls. Top with cheese, avocado, tomato, jalapeno, a squeeze of lime juice and cilantro leaves.