Chipotle Chicken Burrito Bowl
Here’s a variation of this recipe I made a few years back. There’s even a horrible YouTube video (I hate looking at my old videos) that walks you through the process. You can see how easy it is. The recipe is also below.
Last night, I did a similar variation on Facebook Live. Here it is!
Chipotle Chicken Burrito Bowls!
Posted by Darius Williams on Tuesday, August 15, 2017
Either way you slice it and dice it (pun intended), it’s about blooming great flavors and adding them to chicken with all the toppings in the world. Check out both videos and you can see just how simple the recipe is!
Don’t we all hate standing in those looooong lines? Now, you don’t have to.
And here’s the recipe:
-1 pound of chopped chicken thighs (you can use chicken breast if you’d like)
-7-8 dried chile peppers (I used Puya and Guajillo)
-3 cloves of garlic
-1 tablespoon of cumin
-1 teaspoon of Sazon
-1 teaspoon of salt
-1/2 teaspoon of ground pepper
-2 tablespoons of olive oil
-your favorite shredded cheese
-pico de gallo or salsa
-cilantro lime rice
1. Bring a pot of water to a boil and add the dried peppers. Boil for about 15 minutes until the peppers have been reconstituted. Don’t throw out the boiling liquid just yet.
2. Add the peppers to a food processor. Also add the garlic and a bit of the reserved boiling liquid. You’re looking for a pasty consistency. Pulse the mixture until you get the desires consistency.
3. Meanwhile, add the chicken to a bowl. Toss it with the cumin, salt, pepper, Sazon, and the chili paste. Mix well.
4. Heat a skillet. Add the olive oil and then the chicken. Cook the chicken until it’s done and still juicy.
5. Assemble the bowls. Add the rice to the bottom. Then add in the chicken and all of the toppings you prefer.
*for the pico, just toss diced tomatoes, onions, and jalapeños with mixed garlic, salt, pepper, cilantro, a splash of your favorite vinegar and olive oil. Then add the juice of a lime and keep the pico chilled until you’re ready to use it.