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Chipotle Blackened Chicken Rice Bowl

A bold, spicy, and savory rice bowl featuring heavily seared spice-rubbed chicken, served over fluffy white rice and drenched in a glossy, creamy chili sauce with fresh cilantro and lime.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Blackened Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into chunks
  • 2 tbsp olive oil divided
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
Spicy Creamy Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp Sriracha or adobo sauce
  • 1 tbsp lime juice freshly squeezed
  • 0.5 tsp garlic powder
  • 1 pinch salt
Base and Garnish
  • 3 cups cooked white rice warm
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Whisk
  • Saucepan for rice

Method
 

  1. In a small bowl, whisk together paprika, chili powder, garlic powder, onion powder, cumin, cayenne, kosher salt, and black pepper.
  2. Place chicken chunks in a bowl, drizzle with 1 tablespoon of oil, and toss. Sprinkle the spice rub over the chicken and massage until fully coated. Let rest for 10 minutes.
  3. In a separate bowl, whisk mayonnaise, Sriracha, lime juice, garlic powder, and a pinch of salt until completely smooth and glossy. Set aside.
  4. Heat a heavy skillet (preferably cast iron) over medium-high heat with the remaining 1 tablespoon of oil until shimmering.
  5. Add the seasoned chicken in a single layer. Cook undisturbed for 3-4 minutes to develop a dark charred crust, then flip and cook another 3-4 minutes until cooked through (165°F internal temp).
  6. Divide the warm cooked rice among serving bowls and top generously with the blackened chicken.
  7. Drizzle the spicy sauce heavily over the chicken and rice. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

For meal prep, store the sauce separately and only drizzle it on after reheating the chicken and rice.