Chicken Al Pastor Brown Rice Bowls

Makes 4 servings

Ingredients
4-6 chicken thighs or 2 chicken breasts, cut into small chunks
2 cups pineapple juice
1 cup orange juice
2 tbs white vinegar
1 chipotle pepper (Recommendation: La Costena)
¼ of an onion
3 garlic cloves
1 tb dried oregano
1 tb onion powder
1 tb ground cumin
Pinch of salt and pepper
Brown rice, cooked
Bell peppers, sliced
Olive oil
Other ingredients you wish to top (sour cream, cheese, avocado, etc)

1. Place the chicken pieces into a bowl. Set aside.

2. In a blender, blend the juices, vinegar, chipotle pepper, onion, garlic and spices. Pour the marinade over the chicken, and mix. Cover and refrigerate for 1 hour.

3. In a large pan over high heat with olive oil, cook the chicken until browned and cooked on the inside. After the chicken is cooked, cook the bell peppers. Adjust the heat if needed.

4. Assemble your Chicken Al Pastor Brown Rice bowls with rice, vegetables and other toppings.