Mexican-Style Grilled Chipotle-Lime Chicken and Chorizo Bowls

Ingredients

• 5 limes, for juice/wedges
• 2 teaspoons ground cumin, divided
• 2 ½ teaspoons kosher salt, divided
• 3 tablespoons diced chipotle peppers in adobo sauce, divided
• 4 tablespoons extra-virgin olive oil, divided
• 6 boneless, skinless chicken thighs (about 1 ½ lb)
• 3 medium yellow onions
• 2 large poblano peppers
• 2 (15.5 oz) cans pinto beans
• 1 cup water
• 1 ½ cups basmati (or Mexican) rice
• ½ bunch fresh cilantro, divided
• 3 ripe Hass avocados
• 3 links fresh chorizo sausage (about 12 oz)
• 1 ½ cups pico de gallo
• 1 (10.8 oz) bag frozen southwest-style (or Mexican street) corn
• 12 small flour (or corn) tortillas (optional, for serving)

Steps

1. Juice 4 limes (¼ cup); cut remaining lime into wedges. Combine 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons chipotles, and 2 tablespoons oil. Coat chicken with mixture (wash hands); cover and let stand 30 minutes (or chill overnight) to marinate.
2. Chop 1 onion coarsely (1 cup); cut remaining 2 onions into ½-inch-thick slices. Halve poblanos lengthwise; remove and discard membranes and seeds. Drain beans.
3. Preheat medium saucepan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then stir in chopped onions, ½ teaspoon salt, and remaining 1 teaspoon cumin. Cook and stir 3–4 minutes until onions begin to soften. Stir in beans, water, and remaining 1 tablespoon chipotles. Bring to a simmer and cook 30 minutes, stirring occasionally, or until liquid is reduced by about three-fourths. Reduce heat to low and keep warm.
4. Meanwhile, cook rice following package instructions. Chop cilantro (½ cup). Halve avocados and discard pits; scoop out flesh and place in medium bowl. Add ¼ cup cilantro, ½ teaspoon salt, and remaining 2 tablespoons lime juice; mash until guacamole is desired consistency.
5. Preheat grill on medium-high. Coat poblanos and sliced onions with remaining 1 tablespoon oil and ½ teaspoon salt. Place chicken, chorizo, poblanos, and sliced onions on grill. Cook 8–10 minutes, flipping often, until chicken and chorizo are 165°F and poblanos and onions are crisp-tender. Remove from grill; let chicken and chorizo rest 5 minutes.
6. Microwave corn following package instructions. Cut chicken and chorizo into ½-inch pieces. Chop poblanos and grilled onions; stir together until combined.
7. Divide rice among serving bowls. Top with bean mixture, chicken, chorizo, guacamole, pico de gallo, corn, and grilled poblanos and onions in piles around rice. Top with remaining ¼ cup cilantro. Serve with lime wedges and warm tortillas, if using.