Chipotle Chicken Burrito Bowl

Serving Size: 10

This burrito bowl gets it's deliciousness from it's specially marinated chicken, that is then pan cooked to retain flavor. Way more tasty than your typical take out!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep35

Hands-On Cook25

Hands-Off Cook10

Passive20

Total Time1 30

Recipe Serving Size10

Cooking Tools Required

Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Top Stove

Ingredients

For the marinade:

½ cup water
1 lime juiced
2 tablespoon extra virgin olive oil
1 canned chipotle pepper plus 1 tablespoon of the adobo sauce from can
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dry oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
½ white onion medium, roughly chopped
3 clove garlic roughly chopped

For the cilantro-lime rice:

1 tablespoon extra virgin olive oil
2½ cup long grain white rice
½ teaspoon ground cumin
3½ cup water
1 tablespoon Kosher salt
2 tablespoon fresh cilantro minced
1 lime juiced

For the burrito bowl:

2 tablespoon avocado oil
2½ pound boneless skinless chicken thigh each pierced several times with a fork
2 cup frozen corn kernels
28 ounce canned black beans or pinto beans, rinsed and drained
2 cup Monterey Jack cheese shredded
1 cup sour cream
3 cup lettuce chopped

For the pico de gallo and guacamole:

½ white onion small, diced
1 jalapeno pepper seeded and finely chopped
½ cup fresh cilantro about 1 bunch, roughly chopped
3 tablespoon lime juice about 2 small limes
1 teaspoon extra virgin olive oil
1 teaspoon Kosher salt
2 avocado ripe
4 Roma tomato diced

Instructions

Make the marinade:

In a blender, blend all of the marinade ingredients until smooth. Pierce each chicken thigh with a fork in several places. Place chicken in a large bowl and pour marinade over, distributing evenly. Cover and let marinate at room temperature for 20-30 minutes.

Meanwhile make the rice:

Heat a medium saucepan over medium heat and when hot add the olive oil. Add the rice, sauteing for 1 minute. Add the cumin and saute for an additional minute. Stir in the water and salt; bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff rice with a fork. Stir in cilantro and lime juice. Note: Rice to water ratios change by the amount of rice being cooked. Make sure water is appropriate for the amount of rice you are cooking.

Meanwhile make the pico de gallo and the guacamole:

In a small bowl combine all the salsa ingredients except for the tomatoes. Add 1/3 of this mixture to another bowl, and to this bowl add the avocado, mashing, and mixing with a fork. To the first bowl, add the tomatoes, mixing well. Adjust seasonings for each bowl. To store the guacamole for later use, place it in a container and drizzle with lime juice. Cover with plastic wrap, pressing down to remove any air bubbles. Cover and place in refrigerator.

Brown the corn:

Add oil to a large pan set over medium-high heat. When hot add the corn and cook without stirring for 1 minute. Stir and continue cooking until heated through for about 2 more minutes. Set aside.

Cook the chicken:

Heat 2 large pans (for 10 servings) over medium-high heat. Add some oil and cook chicken until juices run clear, and internal temperature reaches 165 degrees, about 10 minutes. Allow chicken to rest 5 minutes before chopping.

Assemble bowl:

Place rice in bowl, top with chicken, corn, all the remaining ingredients, then the salsa and guacamole. Note: If not serving right away, store all ingredients in separate containers for customer to assemble later.

Reheating Instructions

Heat ingredients separately in the microwave on high power. Assemble burrito bowl.

Nutrition