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Chipotle Burrito Bowl

Vijaya Selvaraju

Save your precious time and money by making a burrito bowl at home.

Recipe

Ingredients

  • For the chicken:
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons chipotle peppers in adobo sauce
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • 3 cloves garlic
  • Juice of 1/2 a lime
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • For the rice:
  • 1 cup basmati or any long-grain rice, uncooked (yields 3 cups cooked rice)
  • 1 tablespoon olive oil
  • Boiling water
  • Juice of 1/2 a lime
  • 2 tablespoons fresh coriander, chopped
  • For the guacamole:
  • 3 avocados
  • Juice of 2 limes
  • For the pico de gallo:
  • 4 plum tomatoes, seeded and finely diced
  • 1 small sweet white onion, finely diced
  • 1 jalapeño, seeded and finely minced
  • 1/4 cup fresh coriander, chopped
  • Juice of 1 lime
  • Garnishes:
  • Sour cream
  • Monterey Jack cheese
  • Your favorite hot sauce

Let's get Cooking...

  1. Puree chipotle peppers, cumin, oregano, garlic, lime and salt. Pour over chicken thighs, and mix to coat. Marinate in fridge for a minimum of 2 hours to overnight.
  2. Heat vegetable oil in a pan on medium-high heat. Cook chicken for 4 to 5 minutes a side, until browned and cooked through. Chop into bite-sized pieces, and set aside.
  3. Rinse rice in 3 separate batches of cold water, until water is no longer milky in color. Drain in colander.
  4. Heat saucepan, and add 1 tablespoon of oil. Add rice, and stir to coat for 1 minute on medium heat. Add enough boiling water to cover rice with an inch of liquid above the rice, and salt to taste. Cover with aluminum foil and the lid, ensuring no steam escapes. Reduce to lowest heat setting, and cook for 10 minutes.
  5. Remove aluminum foil and the lid, and gently fork through the surface of the rice. Return aluminum foil and the lid to the pot and allow to sit for 5 minutes more to absorb any remaining moisture in pan. Gently pour rice onto a serving platter and toss with lime juice and coriander.
  6. Make the guacamole. Mash avocados, lime juice and salt together.
  7. Combine all the ingredients for the pico de gallo in a bowl, and season with salt to taste.
  8. To assemble, place rice at the base of a bowl. Top with chicken, pico de gallo, guacamole, sour cream, cheese and a splash of hot sauce.