Chipotle Burrito Bowl

Burrito bowls are a relatively new addition to the Australian food scene but they have been a thing in the States for much longer. Basically it’s all the things you would find in a regular burrito but in a bowl instead of a tortilla. The topping are totally up to you and your preference but the guacamole is a given for me. This recipe is based on one found on the What’s Gaby Cooking website. The chicken would also be great in tacos with all the fixings.

Ingredients

• 1 tbsp (20ml) vegetable oil
• 2 chipotle pepper in adobo, finely chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 4 chicken thigh fillets, skinless
• 1 cup white basmati rice
• 2 cups water
• 1 lime
• 1 1/2 tbsp chopped coriander
• Salt to taste

To Serve

• Beans – warmed
• Corn
• Guacamole
• Fresh salsa
• Cheese

Directions

Combine 3 tsp of the vegetable oil, chopped chipotle pepper in adobe, garlic powder, cumin, oregano and pepper in small bowl and stir to combine. Place the chicken in a large zip lock bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place in the fridge and let marinate for at least 1 hour.

Heat a grill or cast iron frypan and cook the chicken 5 to 6 minutes a side until cooked through. Remove the chicken from the grill/pan and let rest for 10 minutes. Chop into small bite sized pieces.

In the mean time cook the rice. In a heavy saucepan, heat the remaining 1 tsp of oil over medium heat. Once hot, add the rice (1 cup) and juice of a lime and saute for 60 seconds to toast the rice.

Add the water (2 cups) and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed about 10 minutes. Add in the coriander, fluff with a fork and season to taste.

Arrange equal parts of the rice and chopped grilled chicken in 4 bowls and let everyone top their bowls with their choice of toppings.

Now you may have noticed that my rice doesn’t have the chopped coriander added to it. I live with a certain someone who insists he doesn’t like coriander. I don’t understand these people. What is not to like about coriander? And thinking about it, a handful of corn chips on the side wouldn’t go astray either. Happy cooking everyone. Enjoy. Sheryl x