Chicken thighs are marinated in imitation Adobo sauce and roasted, then served with rice, beans and your favorite toppings.
- smell: Homemade Chipotle Burrito bowls are fresh, plain, layered in texture, no queues.
- Skill Level: This easy recipe is a weekday holiday! Just grill the chicken and make the rice, and everyone can build their own bowl.
- Recommended tools: For the perfect grilled chicken, nothing can be better than a meat thermometer.
- Suggestions: Use a buffet style so everyone builds their own bowl with their favorite topping combination!
Ingredient tips for Chipotle Burrito Bowl
- chicken: Thigh meat is the best choice because it is juicy and cooks quickly, but you can also use skinless chicken breasts. Time is coming? Cut some frozen chicken, marinate, and sprinkle it in a skillet.
- Rice and beans: Rice and beans everything! Consume leftovers from other recipes, or make cilantro lime rice (the recipe below) to give it an irresistible flavor. The beans should be drained and rinsed before use.
Delicious topping choice
- Fresh and delicious: Corn salsa sauce, diced tomatoes, pilo de gallo or chopped lettuce.
- Spicy and spicy: Green chili, jalapeno, thinly sliced black olives or pickled onions.
- Cool and cream: Avocado sauce, sour cream or lime cream.
- Tacky finish: Chopped mozzarella, Mexican mixture or crushed cotia.
Leftovers
Cover the remaining chicken burrito bowl in the refrigerator for up to 3 days. Enjoy the cold in the green bed, wrap it in tortillas, or reheat the section in the microwave.
Place the mixture in a zipper bag for up to 3 months and melt in the refrigerator overnight.
More delicious bowls
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Chipotle Burrito Bowl
Chipotle Burrito Bowl is a quick and delicious way to enjoy the bold Tex-Mex flavor of tortillas.
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For the chicken
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In a medium bowl, mix together Adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt and pepper.
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Trim the thigh chicken, add them to the bowl, and throw them into the coating. Refrigerate for at least 2 hours or overnight.
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Preheat the grill to medium heat. Remove the chicken from the marinade and bake for 5 to 7 minutes on each side, or until it reaches 165°F and is burnt.
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Let the chicken rest for 5 minutes. Place bite-sized pieces dice.
rice
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Rinse the rice and drain it.
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In a saucepan, bring water, rice, bay leaves and salt to a boil. Cover and reduce heat. Cook for 15 minutes or until the water is absorbed.
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Remove from heat and let stand for 5 minutes. Use a fork to remove bay leaves and fluff.
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Stir the lime juice, coriander and salt flavor. Serve.
Assembly
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Separate the rice between four bowls. Top with roasted chicken, black beans and corn salsa sauce.
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Add your favorite toppings like diced tomatoes, chopped lettuce, cheese and a whole bunch of avocado sauce.
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Serve with lime wedges and coriander if needed.
- Cover the remaining tortilla burrito bowl in the refrigerator for up to 3 days
- Enjoy the cold on the green, wrap it in tortillas or reheat it in the microwave
- Freeze the mixture in a zipper bag for up to 3 months
- Melt overnight in the refrigerator
Calories: 532 | carbohydrate: 59g | protein: 43g | Fatty: 13g | Saturated fat: 3g | Polyunsaturated fat: 4g | Monounsaturated fat: 5g | Trans fat: 0.1g | cholesterol: 162mg | sodium: 2647mg | Potassium: 847mg | fiber: 8g | sugar: 2g | Vitamin A: 317IU | Vitamin C: 7mg | calcium: 96mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, lunch, main course
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