Chicken Adobo Taco Bowls

Day one of my meal plan for two under $100, gluten-free, dairy-free meals! Chicken adobo taco bowl are super simple to make and easy to scale up or down for your family or friends if you want.

---

Ingredients
(makes enough for 2 people with a little leftover)
- 1 can of black beans 
- 1 cup of rice
For the pico
- 1 large white onion
- 2 roma tomatoes
- 1 jalapeño
-  juice of one juicy lime of two less juicy limes
- 1/2 tsp sea salt
- 2 tbs minced cilantro
For the chicken
- 4 chicken thighs
- 1 can of abobo chiles in sauce
- 1 tsp cumin
- 1 tsp paprika
- 1/2 ts p garlic salt
- pinch crushed red pepper
- some neutral cooking oil (grape-seed or canola)
Instructions
1. Rinse your rice and cook using a rice cooker, this is my favorite and only $24!
2. While the rice cooks make the pico. Start by chopping the onion and tomato and add that to a bowl. Finely mince your jalapeño, if you want it super spicy keep the seeds, add it to the bowl. Mince your cilantro and add that to the bowl with the tomato, onion, and jalapeño. Add the juice of the lime and sea salt. Mix everything together and let it sit while you cook the chicken. Note: letting it sit lets the salt draw out some of the liquid so you don't have soggy pico.
3. Heat the neutral oil in your favorite cast iron pan. The one I used in the video is from Our Place.  Add the chopped up chicken thighs, cumin, paprika, garlic salt, rushed red pepper, and adobo sauce. Cook for 8-10 min until the chicken is white all the way through. 
4. Scooch the chicken over to one side of the pan if you're lazy like me and don't want to make more dishes dirty and add the beans to the pan. Let them heat up for 2-3 min. 
5. Assemble the bowl with the rice, pico, chicken, and beans. You can also add your favorite salsa or hot sauce!