Uploaded June 2026 | Updated September 2026, 2 weeks ago
Timestamps
00:00 - Intro and Rambling
00:46 - My Normal order
03:21 - Green Salsa and Corn Salsa
04:45 - Chicken Marinade
05:40 - Finish Corn Salsa
06:27 - Finish Chicken Marinade
07:06 - Finish Green Salsa
08:10 - Soaking the Beans
08:30 - Finishing the Pico
09:06 - Back to the Beans
10:56 - Starting the Rice
11:32 - Cooking the Chicken
12:16 - Finishing the Rice and Chicken
12:44 - Taste Test
13:22 - Plating
14:26 - First Bite and Final thoughts
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Today's Song
Rescue Mission
Lupus Nocte
epidemicsound.com/music/tracks/f5caccc2-3a71-3f5d-b39d-9c74e3b149f5
Corn Salsa
24 ounces corn (frozen or canned)
1/2 cup red onion diced
1 large roasted poblano pepper peeled, seeded, and diced
1-2 jalapeño peppers stemmed, seeded, and diced
1/4 cup fresh cilantro finely chopped
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
Salt to taste (start with a tsp)
Roast the poblano pepper on a baking sheet in the oven on broil for 10 min. Flip halfway through. Place in bowl covered with Plastic wrap for 5 min. then peel skin, deseed and dice.
Place all ingredients in bowl and mix, you can eat it right away but its better to give it at least a few hours in the fridge.
Tomatillo Salsa
2 Ibs green tomatillos husks removed, halved
1 roma tomato halved
1-2 jalapeño peppers stemmed & deseeded
1/2 red onion
3 cloves garlic
1/2 cup cilantro leaves loosely packed
1 tsp cumin
1 tsp oregano
Salt & pepper to taste
Juice from 1 or 2 lemons
Juice from 2 or 3 limes
Place halved tomatillos and Roma tomatoes on baking sheet into 500F oven for 20 minutes or until slightly charred and soften. Let cool a bit afterwards. Dump the soften tomatillo & Roma tomatoes into food processor along with the rest of the ingredients. Pulse and don't over blend to keep it chunky.
Chicken Marinade
2 lbs Chicken thighs
3 tbsp of chipotle peppers in adobo sauce
3 garlic cloves
1 tsp cumin
1 tsp oregano
1/4 cup oil
Salt & pepper to taste
Pound chicken thin and cut in half
Blend marinade and combine both in bag and put in fridge
Beans
12 ounce package of Goya dried black beans
3 tablespoon olive oil
¾ cup chopped yellow onion (about 1 medium onion)
1 large green pepper - chopped
2 large cloves of garlic - minced
1 teaspoon dried oregano
2 tablespoon white vinegar
1 heaping tsp salt
½ teaspoon black pepper
1 tablespoon white sugar
¼ teaspoon ground cumin
Instructions
Add your dry beans to your heavy bottomed pot and cover with water (about 3 cups)
Allow your beans to soak over night.
The next day, your beans will have soaked up most of the water. When you are ready to cook them add 5 cups of water and half of your chopped green pepper to the pot.
Bring to a boil and then cover and reduce to a simmer for 60 minutes stirring frequently.
If you notice that your beans are absorbing most of the liquid, you can add water (1 cup at a time) to keep them simmering.
While your beans are simmering, heat a small skillet with 3 tablespoons of olive oil.
Once your skillet is hot add the remainder of the chopped green pepper, your chopped onion, and garlic. Sauté over medium/low heat until the vegetables are soft and translucent.
Once your vegetables are softened and your beans have simmered for 60 minutes, take a slotted spoonful of black beans (not the liquid) from your pot and add to the skillet with the onion mixture.
Using a wooden spoon or a meat mallet, smash your ladle of black beans into the onion mixture and stir to combine. (they don't have to be completely smashed but just enough to pop them open and incorporate them into the onion mixture)
Add all of the skillet contents and 2 cups of water back into the large pot of black beans and stir.
Cover and simmer for another 60 minutes.
After those 60 minutes, add 3 cups of water and remainder of ingredients (oregano, salt, black pepper, sugar, cumin, vinegar) into the pot and stir.
Cover and simmer for 30 minutes, stirring occasionally
Cilantro lime rice
2 cups of long grain rice
21/2 - 3 cups of water (depending on your rice cooker)
1 bay leaf
1/2 cup of cilantro
3 tosp avocado oil
1/2 juice of lime
1/4 juice of lemon
1 tsp salt
Wash your rice until the water runs clear.
Add water and bay leaf to rinsed rice and cook as needed (I am using a rice cooker)
Fluff rice and remove bay leaf
Dump all other ingredients and mix till combined.
#Chipoltebowl
#slopbowl
#alexisbored
Timestamps
00:00 - Intro and Rambling
00:46 - My Normal order
03:21 - Green Salsa and Corn Salsa
04:45 - Chicken Marinade
05:40 - Finish Corn Salsa
06:27 - Finish Chicken Marinade
07:06 - Finish Green Salsa
08:10 - Soaking the Beans
08:30 - Finishing the Pico
09:06 - Back to the Beans
10:56 - Starting the Rice
11:32 - Cooking the Chicken
12:16 - Finishing the Rice and Chicken
12:44 - Taste Test
13:22 - Plating
14:26 - First Bite and Final thoughts
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Today's Song
Rescue Mission
Lupus Nocte
epidemicsound.com/music/tracks/f5caccc2-3a71-3f5d-b39d-9c74e3b149f5
Corn Salsa
24 ounces corn (frozen or canned)
1/2 cup red onion diced
1 large roasted poblano pepper peeled, seeded, and diced
1-2 jalapeño peppers stemmed, seeded, and diced
1/4 cup fresh cilantro finely chopped
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
Salt to taste (start with a tsp)
Roast the poblano pepper on a baking sheet in the oven on broil for 10 min. Flip halfway through. Place in bowl covered with Plastic wrap for 5 min. then peel skin, deseed and dice.
Place all ingredients in bowl and mix, you can eat it right away but its better to give it at least a few hours in the fridge.
Tomatillo Salsa
2 Ibs green tomatillos husks removed, halved
1 roma tomato halved
1-2 jalapeño peppers stemmed & deseeded
1/2 red onion
3 cloves garlic
1/2 cup cilantro leaves loosely packed
1 tsp cumin
1 tsp oregano
Salt & pepper to taste
Juice from 1 or 2 lemons
Juice from 2 or 3 limes
Place halved tomatillos and Roma tomatoes on baking sheet into 500F oven for 20 minutes or until slightly charred and soften. Let cool a bit afterwards. Dump the soften tomatillo & Roma tomatoes into food processor along with the rest of the ingredients. Pulse and don't over blend to keep it chunky.
Chicken Marinade
2 lbs Chicken thighs
3 tbsp of chipotle peppers in adobo sauce
3 garlic cloves
1 tsp cumin
1 tsp oregano
1/4 cup oil
Salt & pepper to taste
Pound chicken thin and cut in half
Blend marinade and combine both in bag and put in fridge
Beans
12 ounce package of Goya dried black beans
3 tablespoon olive oil
¾ cup chopped yellow onion (about 1 medium onion)
1 large green pepper - chopped
2 large cloves of garlic - minced
1 teaspoon dried oregano
2 tablespoon white vinegar
1 heaping tsp salt
½ teaspoon black pepper
1 tablespoon white sugar
¼ teaspoon ground cumin
Instructions
Add your dry beans to your heavy bottomed pot and cover with water (about 3 cups)
Allow your beans to soak over night.
The next day, your beans will have soaked up most of the water. When you are ready to cook them add 5 cups of water and half of your chopped green pepper to the pot.
Bring to a boil and then cover and reduce to a simmer for 60 minutes stirring frequently.
If you notice that your beans are absorbing most of the liquid, you can add water (1 cup at a time) to keep them simmering.
While your beans are simmering, heat a small skillet with 3 tablespoons of olive oil.
Once your skillet is hot add the remainder of the chopped green pepper, your chopped onion, and garlic. Sauté over medium/low heat until the vegetables are soft and translucent.
Once your vegetables are softened and your beans have simmered for 60 minutes, take a slotted spoonful of black beans (not the liquid) from your pot and add to the skillet with the onion mixture.
Using a wooden spoon or a meat mallet, smash your ladle of black beans into the onion mixture and stir to combine. (they don't have to be completely smashed but just enough to pop them open and incorporate them into the onion mixture)
Add all of the skillet contents and 2 cups of water back into the large pot of black beans and stir.
Cover and simmer for another 60 minutes.
After those 60 minutes, add 3 cups of water and remainder of ingredients (oregano, salt, black pepper, sugar, cumin, vinegar) into the pot and stir.
Cover and simmer for 30 minutes, stirring occasionally
Cilantro lime rice
2 cups of long grain rice
21/2 - 3 cups of water (depending on your rice cooker)
1 bay leaf
1/2 cup of cilantro
3 tosp avocado oil
1/2 juice of lime
1/4 juice of lemon
1 tsp salt
Wash your rice until the water runs clear.
Add water and bay leaf to rinsed rice and cook as needed (I am using a rice cooker)
Fluff rice and remove bay leaf
Dump all other ingredients and mix till combined.
#Chipoltebowl
#slopbowl
#alexisbored
