DIY Dutch Oven Seared Chipotle Chicken Bowls

Psalm 115:13

    [13] he will bless those who fear the LORD,

        both the small and the great.

2-3 large chicken breast, pounded to 1/2 inch

Season with salt and pepper

Add to deep bowl

Add blender seasoning to each breast

Peppers and onions

1 dried California chili, seeded

1 dried guajillo, seeded 

1 onion cut in half

Air fry in 425 air Fryer for 8 minutes 

Cool

Seasoning mix for chicken 

Salt and pepper to taste

1 t Apple cider vinegar 

1/2 t Sugar

1 t roasted Garlic

1 t toasted Cumin 

2 large tomatoes, peel and chop

1 /2 c water add more if needed

Add peppers and onions mix  to blender

Add seasoning mix

Blend until thick 

Heat 2 c water in a large Dutch oven just to a light boil, with a small ramekin in the middle of water and a small plate on top of ramekin 

Place chicken that has thick seasoning from blender in between each breast on plate stacked one breast on top of the other

Cover 

Place in preheated 325 degree oven for 1-1/2 hours or until chicken is 165 degrees

Mine took 1 hr 15 minutes 

Rest Chicken 5 minutes 

Slice chicken 

Prepare toppings ahead

Cooked Rice

Chopped Cucumbers 

Chopped Tomatoes

Chopped Green Onion Jalapeño mix

Shaved Corn 

Fried Garbanzo beans

Fried Garbanzo beans

Drain Garbanzo beans

Dry with paper towels 

Heat skillet

Add 1 t olive oil 

Season with steak seasoning, toasted Cumin, lime juice, salt and pepper 

Fry and add additional oil as needed until beans are slightly crisp

Eat with a dressing or without 

Honey Chipotle or Olive Garden Italian