Chicken Burrito Bowl
- Replies 5
I'm always trying out recipes that my kids pay a small fortune for and this burrito bowl is one of those
Prep:85 mins
Cook:15 mins
Marinate Time:60 mins
Servings: 6
Makes :6 burrito bowls
You can half the recipe
Source: Saucier Specialties
METHOD
1. In a blender or food processor, combine onion, coarsely chopped, jar of chipotle in adobo pepper 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
2. 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.
3. 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, Allow the chicken to rest for at least 5 minutes.
4. 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 cheddar cheese, 1 cup salsa, 1 cup sour cream, and 1 cup guacamole.
I buy the sauce below
Prep:85 mins
Cook:15 mins
Marinate Time:60 mins
Servings: 6
Makes :6 burrito bowls
You can half the recipe
Source: Saucier Specialties
Ingredients
For Marinade:- 1/2 medium onion, coarsely chopped
- 1 x jar of chipotle in adobo pepper sauce ( from Coles or woolworths see below)
- 3 large cloves garlic, coarsely chopped
- 1/2 cup chicken broth or stock
- 2 1/2 tablespoons freshly squeezed lime juice ( I also use the bottled 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
- 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 ( I use can)
- 1 cup shredded Colby cheddar cheese
- 1 cup homemade or store-bought salsa
- 1 cup sour cream
- 1 cup homemade or store-bought guacamole
METHOD
1. In a blender or food processor, combine onion, coarsely chopped, jar of chipotle in adobo pepper 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
2. 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.
3. 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, Allow the chicken to rest for at least 5 minutes.
4. 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 cheddar cheese, 1 cup salsa, 1 cup sour cream, and 1 cup guacamole.
I buy the sauce below
How to Store
- Leave any remaining burrito ingredients in their bowls and cover tightly. Store in the fridge and use within 2 days.
- Tightly cover any leftover burrito bowls. Store in the fridge and use within 2 days.
- Reheat in the microwave on medium-low power in 30-second increments until warmed through, or eat at room temperature.
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