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Hatch Chile Grilled Chicken Southwest Bowls

The seasoning goes in three places here — on the chicken, into the rice as it toasts, and through the black beans — so the same Hatch chili note runs the length of the bowl instead of sitting on top of it.

Thighs rather than breasts, because they take a hard char without drying out. Everything else is assembly.

Shop This Recipe: Road Runner Hatch Chili & Taco Seasoning

Full ingredient list and nutrition facts are available on the product page.

Wildlife Seasonings Hatch Chile Grilled Chicken Southwest Bowls

  • Main Dish
  • Southwestern
  • Serves 4
  • About 45 minutes

Recipe by Wildlife Seasonings Kitchen

Grilled chicken thighs seasoned with Road Runner Hatch Chili & Taco Seasoning, served with red pepper rice, seasoned black beans, avocado and fresh Southwest-style toppings.

Grilled chicken thighs with Southwest rice, black beans, avocado, lime and jalapeño on a green plate, beside a Wildlife Seasonings Road Runner Hatch Chili & Taco bottle and a wooden bowl of the seasoning

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 tablespoons Road Runner Hatch Chili & Taco Seasoning
  • 1 tablespoon olive oil

Rice

  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tablespoon Road Runner Hatch Chili & Taco Seasoning

Black Beans

  • 1 tablespoon olive oil
  • 2 cans black beans, drained and rinsed
  • 1 teaspoon Road Runner Hatch Chili & Taco Seasoning

For Serving

  • 2 avocados, thinly sliced
  • 6 radishes, thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 limes, cut into wedges
  • Tortilla strips, optional
  • Fresh cilantro leaves, optional

Directions

  1. Heat a grill or grill pan over medium-high heat.
  2. Place the chicken thighs in a medium bowl. Add the Hatch Chili and Taco Seasoning and olive oil. Toss until the chicken is evenly coated.
  3. Grill the chicken for 5 to 7 minutes per side, until browned, lightly charred in places, and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
  4. Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the rice and Hatch Chili and Taco Seasoning. Stir for 1 minute to coat the rice in the oil and seasoning.
  6. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
  7. While the rice cooks, heat the olive oil in a small saucepan over medium heat. Add the black beans and Hatch Chili and Taco Seasoning. Cook, stirring occasionally, until the beans are warmed through and coated in the seasoned oil.
  8. Divide the rice among four bowls. Arrange the black beans, sliced chicken, avocado, radishes, jalapeño, lime wedges, tortilla strips and cilantro alongside the rice.
  9. Serve warm, with lime wedges for squeezing over each bowl.

Recipe Note: Let the chicken rest the full five minutes before you slice it. Thighs carry a lot of juice and cutting them straight off the grill puts it on the board instead of in the bowl.

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