GD Star Rating
loading...
loading...
Chipotle Chicken Burrito Bowl
“Bowls are really some of the most satisfying kinds of meals to make and this one doesn’t disappoint on the flavor side. A really well-constructed marinade leads to some tasty chicken that has some kick to it.” —Noah Velush-Rogers
Ingredients
For Marinade:
- ½ medium yellow onion coarsely chopped
- 1 canned chipotle in adobo pepper plus 1 tablespoon of the adobo sauce
- 3 large cloves garlic coarsely chopped
- ½ cup chicken broth
- 2 ½ tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons fine salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
For the Burrito Bowl:
- 6 boneless skinless chicken thighs, or 4 boneless, skinless chicken breasts
- 3 cups cooked white or brown rice
- 2 cups shredded iceberg lettuce
- 1 cup cooked black beans
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup homemade or store-bought salsa
- 1 cup sour cream
- 1 cup homemade or store-bought guacamole
Instructions
- Gather the ingredients.
- In a blender or food processor, combine 1/2 medium yellow onion, coarsely chopped, 1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce, 3 large cloves garlic, 1/2 cup chicken broth, 2 1/2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, 1 tablespoon chili powder, 2 teaspoons fine salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon freshly ground black pepper. Process until completely smooth. Adjust the seasoning with salt, if necessary.
- Add 6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts to the marinade. Cover and refrigerate for at least 1 hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken.
- When you’re ready to cook the chicken, heat your grill pan on high heat.
- Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F.
- Allow the chicken to rest for at least 5 minutes.
- Chop the chicken to your desired size. Divide the 3 cups cooked white or brown rice between 6 bowls. Serve at the table with 2 cups shredded iceberg lettuce, 1 cup cooked black beans, 1 cup shredded Monterey Jack, or cheddar cheese, 1 cup salsa, 1 cup sour cream, and 1 cup guacamole.
Notes
Feeling Adventurous? Try This:
- Substitutes—One dried chipotle can be used as a substitute for canned chipotle. Homemade adobo sauce takes some time but keeps for one month. You can also use 1/2 teaspoon chipotle powder or a dash of chipotle hot sauce. The spiciness will vary (and canned chipotle are quite hot), so start small and adjust to your personal taste.
- Add-ins—When fluffing the rice, add a squeeze of lime juice and some chopped cilantro. Or make cilantro-lime cauliflower rice for a healthier base.
- Garnishes—Top your burrito bowl with diced tomatoes, onions, or scallions, sliced sweet peppers, fresh corn, or chopped cilantro.
