INGREDIENTS

18 oz.  Pre-cut Unfried White Corn Tortilla Strips (06771)  
Pibel Marinade , see related recipe   
69 oz. Bone-In Skinless Chicken Thighs 
2 Tbsp. Sea Salt , finely ground 
8 fl. oz. Chicken Stock  
1/4 cup Ground Chipotle Powder 
3 1/2 lbs. Yellow Rice , cooked 
Black Beans , see related recipe 
Red Onion , thinly sliced , to garnish 
Fresh Cilantro Leaves , to garnish 

DIRECTIONS

1.) Pour Pibel marinade over chicken thighs. Refrigerate at least one hour.

2.) Preheat oven to 350°F. Remove excess marinade from chicken and season with salt; brown both sides in a hot skillet. Transfer to a roasting pan and deglaze skillet with chicken stock, pour over chicken and cover with foil, roast in pre-heated convection oven for 1 hour.

3.) Remove chicken from oven, de-bone and chop into medium size pieces, transfer to a hotel pan and skim excess chicken fat, and return to cooking liquid; cover and reserve for assembly.

4.) Pre-heat fryer to 350°F and deep fry tortilla strips for 30-45 seconds or until bubbling stops. Remove strips from fryer and drain on paper towels or wire rack and then evenly sprinkle with chipotle powder and salt mixture.

5.) To assemble 1 bowl; place 4 1/2 ounces of rice in the bottom of a medium size bowl, next layer with 5 ounces of black beans, 3 1/2 ounces of chopped chicken and garnish with sliced red onions, seasoned tortillas strips and cilantro leaves.

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