Scale

1 large or 2 small Chicken breasts, brined in salt water with lemon slices and fresh herbs (cilantro and thyme) for 30 minutes up to 2 hours)

(or you can also do the quick and easy route, which I often do, by using the chicken that’s already roasted).

2 Tbsp oil

1/2 an Onion – chopped

1 small can of chopped fire roasted Green chilies

1 15 oz can fire roasted tomatoes (1 12oz can)

1/2 tsp of oregano

1 cup rice (add lime and salt)

Topping for the bowls

Pickled onions

cheese

Sour cream

Black olives

Fresh cilantro

Avocado

Fresh sliced orange peppers

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Take chicken from the brine and pat dry.
In a large skillet, over medium heat add 1 tbsp oil, let it warm a bit, 1 minute or so, then add chicken. Cook for 4-5 minutes (depending on Its thickness) on each side. Once it’s cooked through, remove chicken from the skillet and let it rest. (If you are using already cooked chicken, skip this step).
To cook rice, follow your package directions.
I use 1 cup of long grain rice and 2 cups of water in a saucepan. Add 1 tsp of salt and squeeze in the juice of ½ a lime. Bring to a boil and let cook for 15-20 mins.
In the same large skillet that you cooked the chicken, add 1 tbsp oil, sautè onions until they are translucent and starting to brown. Then add a can of fire roasted green chilies, a can of fire roasted tomatoes and let simmer for 5 minutes. While the veggie mixture is cooking, pull or cut your chicken into bite size pieces.
Add chicken to the skillet and let it continue to simmer on low till everything is ready.
Once everything is ready, assemble your tangy bowls and enjoy this colorful creation.