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Chipotle Burrito Bowl

URL: https://www.culinaryhill.com/chipotle-burrito-bowl-recipe/

Ingredients

The chicken

  • ¼ medium red onion, coarsely chopped
  • 2 cloves garlic
  • 1 tablespoon adobo sauce
  • 1 tablespoon ancho chile powder
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 pounds boneless, skinless chicken thighs
  • salt and pepper to taste

The rice

  • 1 cup basmati rice
  • 1 bay leaf
  • 1 tablespoon fresh cilantro, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • salt to taste

The corn salsa

  • 12 ounces frozen corn
  • ¼ cup red onion, finely chopped
  • 1 medium roasted poblano pepper, diced
  • 1 jalapeño pepper finely chopped
  • 2 tablespoons fresh cilantro, minced
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons fresh lime juice
  • salt to taste

The tomato salsa

  • 1 pound tomatoes, cut into pieces
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, minced
  • 3 jalapeño peppers finely chopped
  • 2 teaspoons fresh lime juice
  • salt to taste

The guacamole

  • 2 large avocados, halved and pitted
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • ¼ cup red onion, finely chopped
  • 1-2 tablespoons fresh cilantro, minced
  • ½ jalapeño pepper finely chopped
  • salt to taste

For assembling the bowls

  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups shredded cheddar cheese

Instructions

  1. Make the marinade for the chicken by blending red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, salt, and pepper. Add water to reach ½ cup.
  2. Marinate the chicken in the mixture for at least 30 minutes or overnight.
  3. Cook the chicken in a skillet until it reaches an internal temperature of 165°F, then chop into bite-sized pieces.
  4. Cook basmati rice in boiling water with a bay leaf and salt until tender, then mix in cilantro, lemon juice, and lime juice.
  5. Prepare the corn salsa by cooking corn, then mixing it with red onion, jalapeño, poblano, cilantro, lemon juice, lime juice, and salt.
  6. Make the tomato salsa by combining chopped tomatoes, red onion, cilantro, jalapeño, lime juice, and salt.
  7. For guacamole, mash avocados with lemon juice and lime juice, then mix in red onion, jalapeño, cilantro, and salt.
  8. Assemble the burrito bowls by layering chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and cheese.

Nutrition Facts (estimated)

Servings
4
Calories
1014
Total fat
49g
Total carbohydrates
80g
Total protein
68g
Sodium
1382mg
Cholesterol
275mg

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