Chipotle style Chicken Burrito Bowl
 
 
Author:
Recipe type: main
Cuisine: Mexican
Serves: serves 4
Ingredients
For the Chipotle Chicken:
  • 1 small onion, coarsely chopped
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 1 tbsp vinegar
  • 2 tbsp olive oil
  • 1-2 tbsp red chilli powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp salt
  • ½ tsp black pepper
  • 4 chicken breasts, or 800 grams boneless thighs
For the salsa
  • 300 grams tomatoes, pulp removed (about 5-6 tomatoes)
  • 1 small onion
  • ¼ cup fresh cilantro
  • 3 jalapenos
  • 2 tsp lime juice
  • 2 cloves of garlic, coarsely chopped
  • 1 heaping tablespoon of store bought salsa, optional (if not using store bought salsa, then you might need to add a little sugar)
  • salt, to taste
For the corn salsa
  • 2 cups corn
  • 1 tsp melted butter
  • 1 small onion, finely chopped
  • 1 green chilli, finely chopped
  • bunch of fresh cilantro, finely chopped
  • juice of 2 limes
  • salt, to taste
For the guacamole
  • 2 avocados
  • 1 tsp garlic
  • ½ tsp roasted cumin powder
  • ¼ cup red onion, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1-2 tsp lime juice
  • ½ jalapeno, finely chopped
  • ¼ tsp salt
For the cilantro-lime rice
  • 2 cups rice, washed and drained
  • 1 bay leaf
  • 2 tsp salt
  • 1 tbsp butter
  • 2 tbsp cilantro
  • 3 tbsp fresh lime juice
  • 1 tbsp butter
For the Fajita mix
  • 2 tbsp olive oil
  • 1 yellow pepper and 1 red bell pepper, sliced
  • 2 small onions, sliced
  • ½ tsp dried oregano
  • salt, to taste
  • 1 tsp vinegar
For the black beans:
  • 2 cans black beans, drained and rinsed
  • 1 tsp chilli powder
  • salt and pepper, to taste
  • 1 tsp dried oregano
For assembly:
  • lettuce
  • sour cream
  • shredded cheese
Instructions
For the chicken:
  1. Make the marinade by blending all the ingredients except the chicken listed in a blender or food processor till a smooth paste is formed. Adjust seasoning, if required.Transfer marinade to a bowl. Poke holes in your chicken using a fork, and coat the chicken in the marinade. Refrigerate for at least an hour, preferably overnight. Make other elements while chicken is marinating. When ready to cook, preheat a skillet over medium heat. Add sufficient oil to cover the bottom of the pan. Add the chicken and let cook on high on both sides till charred slightly and then lower heat, and cook covered for a few minutes, till chicken is completely cooked. If using breasts be sure not to overcook the chicken. remove from pan and let rest on chopping board for 10 minutes, before chopping it to smaller pieces.
For the salsa:
  1. In a food processor, blend all ingredients listed under salsa. If you want a slightly chunkier salsa, use the pulse mode to get desired consistency. Check for seasoning. Remove and keep aside.
For the corn salsa:
  1. Mix all the ingredients in a bowl. Season and set aside.
For the guacamole:
  1. Scoop the avocados out in a bowl. Add the lime juice. Add salt and mash with a fork till smooth. Fold in the remaining ingredients that have been finely chopped and mix well. Adjust seasoning.
For the Cilantro-lime rice:
  1. In a large enough pot, bring 8 cups of water to a boil. Add salt and the bay leaf. Add the washed rice to the water and return to a boil. Boil uncovered for 12 minutes. Remove bay leaf and drain rice using a strainer. Rinse with water. Stir in the cilantro, lime juice and salt and 1 tbsp butter.
For the fajita mix:
  1. In a skillet, heat the oil on high heat. Add the sliced peppers and onion. Sprinkle the salt,vinegar and oregano and cook for about a minute or so. I like my fajita mix slightly crunchy and have found a minute keeps the crunch intact but also cooks the raw taste of onions, if you would want them softer you could cook slightly longer. Remove from heat. You could make this element just before serving so that its hot and fresh.
For the black beans:
  1. Heat some oil in a pan, sauté the drained beans with some chilli powder and oregano. Check seasoning. Take off heat. Keep aside.
Assembly:
  1. When ready to plate up, heat the rice, chicken and black beans. Portion out a little of the rice, chicken, black beans on to a plate. Top with the fajita mix, corn salsa, salsa and guacamole. Add sour cream and lettuce. If you like, sprinkle some cheese on top.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/11/10/chipotle-style-chicken-burrito-bowl/