Al Pastor Chicken Power Bowls
This Al Pastor Chicken Power Bowls recipe is going to become a classic at our house using our Al Pastor Chicken Tacos recipe. If you’ve known us long you’ve probably been invited over for these tacos. Using the leftovers last week, we made one of my favorites out of them – a power bowl!
If you’re wondering what Al Pastor Tacos are you can read about them here.
But first, let me give you a little update on what’s happening this spring…
Happy Spring everyone! Our garden is happy! We’ve uncovered the lettuce in the cold frame (learn how to make your own here) and it’s growing beautifully!
Last weekend, the day before Easter, we hosted our annual Easter Egg Hunt for the grands and tucked little pastel gem eggs around the lettuce heads for our hunt.
Patrick, our youngest was really into it this year!
He squealed and ran and looked for all his blue eggs, only stopping every once in awhile to crack one of his robin-colored eggs open to eat some of the sweet surprises within.
Even the older grands still get into the Easter Egg Hunt…probably for one main reason.
The gold (containing $20) and silver (containing $5) eggs.
This year Ms. Emelia found both, although she sweetly gifted her brother with the silver egg.
We did take a breather from gardening and life in general recently to have our Re-Engage marriage group we are helping to lead at church over for our Chicken Tacos Al Pastor and a mean game of spoons.
I’m telling you, we were lucky to get out of that game with all our fingers and toes intact! I think at one point two of our guests were scrapping under the kitchen table for a spoon!
The next day I was feeling guilty about all the tortilla chips I’d consumed, so I thought up a way to use these leftovers to make a delicious power bowl.
These Al Pastor Chicken Power Bowls were the result! Hallelujah!
The flavors were so good, I didn’t feel like I was missing out on a thing! You won’t either if you try these Al Pastor Chicken Power Bowls! If you do please stop back and let me know what you think!
- FOR THE AL PASTOR CHICKEN THIGHS
- 4 guajillo chiles, stemmed and seeded
- 5 cloves garlic, coarsely chopped
- ½ yellow onion, coarsely chopped
- 1 cup unsweetened pineapple juice
- ⅓ cup freshly squeezed lime juice
- ¼ cup cider vinegar
- 2 Tbsp achiote paste **see note
- 2 Tbsp kosher salt
- 1 Tbsp dried Mexican oregano *see note
- 1 tsp ground cumin
- 6-12 Boneless, skinless chicken thighs (if using 6, freeze the marinade for another use)
- FOR THE ORANGE SAUCE:
- 2 roma tomatoes
- ½ yellow onion
- ½ cup dried árbol chiles, stemmed ( I use 3)
- 3 garlic coves (peeled)
- 1 cup vegetable oil
- ⅓ cup apple cider vinegar
- ½ cup water ( i never add this)
- 1 tablespoon kosher salt
- OTHER INGREDIENTS:
- 1 small-medium fresh pineapple, cut into planks
- 6 fresh corn cobs or small bag of frozen corn
- 1 can black beans
- 1 medium red onion, chopped
- 1 c cilantro, chopped
- 3 avocados, chopped
- 1 c. cotija cheese, grated
- 3 c. farro, quinoa or
- 8 c. salad mix, or salad base including, spinach, kale or any chopped green
- FOR THE CHICKEN:
- Put the chiles in a bowl, add hot water to cover, top the chiles with a weight to keep them submerged, and let soak for about 15 minutes, until softened.
- Drain the chiles and transfer them to a blender. Add the garlic, onion, pineapple juice, lime juice, vinegar, achiote paste, salt, oregano, and cumin and puree until smooth.
- Put the chicken in a large, heavy-duty zip-top plastic bag, add the chile puree, and seal the bag closed. Massage the contents of the bag to coat the pork evenly with the puree. Alternatively, place the pork slices and puree in a shallow baking dish, turn the slices to coat evenly, and cover with plastic wrap. Marinate in the refrigerator for at least 8 hours or up to 24 hours.
- Prepare a medium-hot fire for direct-heat cooking in a grill. Remove the chicken thighs from the marinade and let come to room temperature.
- Arrange the chicken thighs on the grill rack directly over the fire and grill, turning once with tongs, for about 3 minutes on each side, until it has a bit of char and is cooked through but not dry. Let rest at least five minutes then transfer the chicken to a cutting board, chop into ½-inch cubes, and place in a serving bowl.
- FOR THE ORANGE SAUCE:
- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 2 tablespoon of vegetable,(this happens FAST, don't walk away!) turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles and garlic to a high-speed blender. Pour in the water (I omit) and vinegar, and let stand for 5 minutes to soften.
- Purée on high, 10 to 20 seconds. Turn to low speed and slowly add remaining vegetable oil (in the tiniest thread you can pour) in a slow and steady stream so the oil mixture will emulsify, creating desired creamy consistency.
- Add the tomatoes, onion and salt. Purée on high, until smooth.
- Serve now or store in the fridge for about 2 weeks.
- TO ASSEMBLE THE BOWLS:
- In large flat bowls or rimmed plates, start with the grain base of choice, or greens base of choice or a mix of ½ and ½.
- Place 1 c. of chopped chicken on top
- Add around the sides and middle - pineapple, corn, black beans, cilantro, red onion and avocado
- Drizzle orange sauce over all to taste
- sprinkle Cotija cheese over all