Go Back
–+ servings
Print
"Cha Cha Bowl" (Mexican Chicken Black Bean Rice Bowl)

Cha Cha Bowl (Chicken and Black Bean Rice Bowl)

Adapted from Orlando's Caribbean BBQ's recipe. I made this healthier by using brown rice instead of white rice, and also more fun by adding roasted corn, fresh tomato salsa and avocado on top of the rice bowl. I think the extra toppings add more color and contrast and reminds me of the principles of Japanese Washoku cooking. It is best to marinate the chicken overnight for fuller flavor. This makes for a fun entertaining meal idea.
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -6

Ingredients

Pineapple and Zucchini Salsa

  • 1 small zucchini shredded
  • 1 carrot shredded
  • 1/4 pineapple chopped
  • 1 scallion chopped
  • 2 tablespoons cilantro leaves chopped
  • 1 small garlic clove minced
  • 1 Thai chili or 1/2 jalapeno pepper seeded, finely chopped
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons extra virgin olive oil
  • Salt to taste

Brown Rice

  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 2 cloves garlic finely minced
  • 2 cups medium-grain brown rice
  • 3 1/2 cups water
  • 1/4 teaspoon salt

Al Pastor Adobo Marinade:

  • 4 dried hot chilies
  • 6 dried mild chilies I used New Mexico chilies; ancho chilies would also work
  • 2 chipotle chiles seeded
  • 3/4 cup white vinegar
  • 3/4 cup pineapple juice
  • 2/3 cup water
  • 1 teaspoon black pepper
  • 1/2 teaspoon organic sugar
  • 1/4 yellow onion chopped
  • 2 cloves
  • 1/4 piece cinnamon stick
  • 1/2 teaspoons salt
  • 4 garlic cloves
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 pounds boneless chicken breast or thighs

Fresh Tomato Salsa:

  • 2 cups fresh tomatoes chopped
  • 1/2 cup onion finely chopped
  • 1 clove garlic minced
  • 1 jalapeno pepper or Thai chili pepper seeded, minced
  • 2 tablespoons fresh cilantro chopped
  • 1/8 teaspoon salt

Other Toppings

  • 1 cup cooked Black Beans
  • 1 cup Roasted Corn
  • 1 cup avocado diced

Instructions

Pineapple and Zucchini Salsa

  1. Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.

Brown Rice:

  1. Heat oil in a medium pan. Add onion and garlic and saute until onion is translucent. Add rice and cook about 2-3 minutes or until rice gets a little toasty. Place rice in a rice cooker, and add water and salt. Cook on brown rice setting. Fluff just before serving.

Al Pastor Adobo Marinade

  1. Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Remove stems and seeds and transfer softened chiles to a food processor. Add all remaining ingredients, except chicken, and puree until smooth. Cover chicken in marinade. Let marinate at least 1 hour and preferably overnight. Remove chicken from marinade; reserve marinade.
  2. Place marinade in a small saucepan and cook until slightly reduced. Set aside.
  3. Preheat a grill. Grill chicken until cooked through. Cut into cubes.

Fresh Tomato Salsa

  1. Mix all the ingredients for Fresh Tomato Salsa together in a small bowl. Drain excess liquid.

To serve

  1. In 4 or 6 serving bowls, scoop a spoonful of rice into the bowl. Arrange Chicken, Pineapple and Zucchini Salsa, Black Beans, Fresh Tomato Salsa, and Roasted Corn on top of rice. Spoon some cooked chicken marinade on top of chicken if desired.

Recipe Notes

The original recipe called for lots of different dried chili peppers. Since I had New Mexico chilies and Indian chili peppers in my pantry, that's what I used. I halved the amount of Pineapple Zucchini Salsa as I had several additional toppings. Also, Instead of using granulated garlic in the brown rice, I used onions and garlic. I reduced the marinade and used it to spoon over the cooked chicken before serving.

All the components in this dish can be made several days ahead. I made the black beans a few days before I needed them, and marinated the chicken overnight.

Possible Shortcuts:
(1) Use canned cooked black beans; rinse well and drain before using
(2) Use plain cooked brown rice (leftovers are fine)
(3) Leave out the roasted corn
(4) Leave out the fresh tomato salsa