Chili Crisp Chicken Bowls
Smoky, taco seasoned chicken, roasted to perfection and piled onto fluffy rice with refried beans and diced tomatoes. Then, all that goodness is drizzled with a garlicky, crunchy, Mexican chili crisp (avocado oil, garlic, roasted sesame seeds, pumpkin seeds, almonds, and chili peppers). It’s a blast of flavor and texture in every bite!
The taco seasoning on this chicken is the best you will ever make. Sure, you could substitute a packet of taco seasoning mix, but I highly encourage you to try mine at least one time. I don’t think you’ll be going back to store-bought. It’s made with pantry staples too!
I love that the Mexican chili crisp is made with avocado oil. This Mexican chili crisp is amazing – loaded with crunchy roasted seeds, nuts, and chilies. The ingredients are pure and simple and the condiment is incredibly delicious and versatile (I plan to cook with the flavored avocado oil too)!
What type of chicken should you use? I used thin-cut chicken breasts, but any chicken cut works. You can use bone-in or boneless thighs, tenders, and chicken breasts. Just make sure to cook all chicken to 165 degrees.
What type of tomatoes should you use? I used Rotel canned tomatoes with green chilies. You can also used diced tomatoes (regular or fire-roasted) or your favoite salsa.
Marinate your chicken for at least 1 hour if possible. I suggest 20 minutes below, but marinating the chicken longer (in the refrigerator) will guarantee much more flavor!
Use the microwavable pouches of rice and refried beans and you’ll have no pans to clean!
Chili Crisp Chicken Bowls
Ingredients
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 1 1/4 pounds boneless skinless chicken breasts, tenders, or thighs
- 2 – 2 1/2 cups cooked rice, I used cilantro lime white rice
- 1 1/2 cups refried beans, I used chipotle refried beans, but you can also use any refried beans, or seasoned black beans
- 10- ounce can Rotel tomatoes with green chilies, drained, or 1 cup salsa
- 4 teaspoons Mexican chili crisp, or more/less to taste
- Chopped green onions for serving, optional
- Lime wedges for serving, optional
Instructions
- In a small bowl, combine chili powder, cumin, onion powder, garlic powder, smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Place the chicken in a zip-top bag, add the spice mixture and seal the bag. Shake the bag and massage the spice mixture into the chicken. Let stand for 20 minutes, or marinate for up to 12 hours. Refrigerate the chicken when marinating for longer than 20 minutes. I highly encourage you to marinate for at least 1 hour.
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Transfer the chicken to the prepared pan and roast for 20 to 25 minutes, until a meat thermometer reads 165 degrees.
- Meanwhile, heat the rice and beans according to the package directions. If desired, heat the tomatoes (unless you’re using salsa). Arrange the rice and beans in shallow bowls. When the chicken is cool enough to handle, slice it in to thin strips and arrange it in the bowl with the rice and beans. Add the tomatoes (or salsa). Spoon the chili crisp over the chicken. Top with green onions (if using) and serve with lime wedges.