Marinate and grill chicken thighs in a copycat adobo sauce and serve with rice, beans and your favorite toppings.
Flavor: Homemade Chipotle Burrito Bowls are fresh, enthusiastic, layered with textures and layered out of line. Skill Level: This simple recipe saves time on weekdays! Just grill the chicken and make rice and everyone can make a bowl. Recommended Tools: When it comes to fully cooked grilled chicken, there’s nothing better than a meat thermometer. Proposals to offer: Offer a buffet style and make your own bowl with your favorite combination of toppings!
Tips for tips on tips for chipotle burrito bowls
Chicken: Thigh meat is the best choice as it is juicy and ready to cook, but skinless chicken breasts are also available. Are you in a pinch for a while? Melt the frozen chicken cutlets, marinades and pan-fry in a frying pan. Rice & Beans: Everything applies to rice and beans! Use up leftovers from other recipes, or make coriander lime rice (recipes below) for a fascinating taste. Remove and rinse the beans before use.
Delicious topping options
Fresh and flavorful: Corn salsa, diced tomatoes, pico de gallo, or shredded lettuce. Zesty & Spicy: Green chili, jalapeño, sliced black olives or pickled onions. Cool & Creamy: Guacamole, sour cream or lime crema. Cheap finish: shredded mozzarella, Mexican blends, or crushed cotilla.
leftovers
Cover the remaining chicken burrito bowls in the fridge for up to 3 days. Enjoy a cold day in a green bed wrapped in tortillas.
Freeze the mixture in a zipper bag for up to 3 months and thaw in the fridge overnight.
A more delicious bowl
Did your family enjoy these Chipotle Burrito Bowls? Leave a rating and comments below!
Chipotle Burrito Bowl
The Chipotle Burrito Bowl is a quick and delicious way to enjoy bold Tex Mex flavors without tortillas.
Cook ModePrevents the screen from getting dark
For chicken
In a medium bowl, mix the adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt and pepper.
Cut the chicken thighs and add them to the bowl and throw them well to coat them. Refrigerate for at least 2 hours or overnight.
Preheat the grill to medium-high heat. Grill chicken from the marinade on one side for 5-7 minutes or reach 165°F to burn.
Let the chicken rest for 5 minutes. Bicycle-sized pieces with dice.
For food
Rinse the rice and drain well.
In a pot, bring the water, rice, bay leaf and salt to a boil. Cover and cook the heat. Cook for 15 minutes or until water is absorbed.
Remove from the heat and leave for 5 minutes. Remove the bay leaves and fluff with a fork.
Stir in lime juice, coriander and salt to taste. serve.
I’ll assemble it
Separate the rice into four bowls. Top with grilled chicken, black beans and corn salsa.
Add your favorite toppings, such as diced toppings, finely chopped lettuce, cheese and a large population of guacamole.
Serve with lime wedges and cilantro if necessary.
Keep remaining chipotle burrito bowls covered in the fridge, wrap the greens, wrap in tortillas, microwave reheat, or reheat the mixia in a zipper bag mixture, thaw in the fridge for up to 3 months before serving.
calorie: 532 | carbohydrates: 59g | protein: 43g | fat: 13g | Saturated fat: 3g | Polyunsaturated fat: 4g | January Saturated 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 a quote and will vary based on the cooking method and the brand of ingredients used.
course Chicken, dinner, appetizer, lunch, main course
cooking Americans© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(Tagstotranslate)Adobo Sauce (T)Black Beans (T)Chicken Thighs (T)Cilantro (T)Cilantro (T)Garlic (T)Lime (T)Rice (T)Salsa
