Al Pastor Ground Chicken Taco Bowls

Servings: 2

Prep: 30 min

Cook: 30 min

Total: 1 hour

Ingredients

• 1 lb ground chicken

• 1 Tbsp avocado or olive oil

• 2 tbsp premade al pastor seasoning

• 2 Tbsp pineapple juice

• 1 Tbsp lime juice

• 1/2 - 1 tsp apple cider vinegar

• 1 Tbsp orange juice

• 2 garlic cloves, minced

For the pineapple:

• 1½ cups diced fresh or canned pineapple

• 1 tsp oil

• Pinch of chili powder

For the Cilantro-Lime Rice

• 1 cup uncooked rice (to make accordingly in rice cooker)

• 1 tablespoon butter

• 1½ tablespoons fresh lime juice

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime zest

Canned black beans, drained and rinsed:

• 1 tsp olive or avocado oil

• 1 small garlic clove, minced

• 1–2 tbsp water or chicken broth

• ¼ tsp cumin

• ¼ tsp chili powder

• ⅛ tsp smoked paprika

• Small squeeze of lime juice

Bowl Base

• 2 cups cooked cilantro-lime rice or jasmine rice

• 1 cup black beans, drained, rinsed, warmed

• 1 avocado, diced

• ½ cup diced red onion (or pickled red onion)

• Fresh cilantro

• Lime wedges

Quick Taco-Bowl Sauce

Mix together:

• ½ cup plain Greek yogurt

• 2 tbsp mayonnaise

• 1 tbsp lime juice

• 1–2 tsp hot sauce, depending on how spicy you like it

• ½ tsp chili powder

• ¼ tsp cumin

How to make it

1. Cook the rice. (50 min in Zorirushi rice cooker)

Cook your rice normally in the rice cooker with water. When it's finished, while the rice is still hot, gently stir in:

• 1 tablespoon butter

• 1½ tablespoons fresh lime juice 

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime zest

Let the rice sit for about 5 minutes after adding everything, with the rice cooker on its Keep Warm setting, then fluff gently with your rice paddle.

2. Make the al pastor sauce.
Whisk together the al pastor seasoning, pineapple juice, lime juice, apple cider vinegar, orange juice, and garlic.

3. Heat up and season the beans.
Heat the oil in a small skillet over medium heat.

• Add the garlic and cook for about 30 seconds.

• Add the rinsed black beans, water/broth, cumin, chili powder, and smoked paprika.

• Cook for 3–5 minutes, stirring occasionally, until they're hot and the liquid has mostly disappeared.

• Here's the little trick I'd do: mash about 2–3 tablespoons of the beans against the side of the pan and stir them back in. This makes some of the beans creamy while leaving the majority whole.

• Finish with a small squeeze of lime juice.

4. Cook the chicken.
Heat the oil in a large skillet over medium-high heat. Add the ground chicken and break it into small crumbles.

Cook for about 5–6 minutes, until mostly cooked through.

Pour in the al pastor sauce and stir well. Continue cooking for another 3–5 minutes, letting the liquid reduce and cling to the chicken.

5. Get some crispy bits.
Once the sauce has reduced, let the chicken sit undisturbed for about 1–2 minutes at a time, then stir. This gives you those little browned, caramelized pieces that make the bowl much more interesting.

6. Caramelize the pineapple.
While the chicken cooks, heat 1 tsp oil in a second skillet over medium-high heat. Add the pineapple and a pinch of chili powder.

Cook for 4–6 minutes, stirring occasionally, until the edges get browned and caramelized.

7. Assemble.

Layer: Cilantro-lime rice → black beans → al pastor chicken → caramelized pineapple → avocado → red onion → cilantro → quick taco bowl sauce

Finish with a generous squeeze of fresh lime!