Chipotle Burrito Bowl
Chipotle burrito bowls are a quick and tasty way to enjoy bold Tex-Mex flavors without the tortilla.
Foto: Spend With Pennies
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 1 tablespoon white vinegar
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups water
- 1 cup basmati rice (or long grain white rice)
- 1 bay leaf
- ¼ teaspoon salt
- ¼ cup chopped fresh cilantro
- 1 lime (juiced)
- 1 can black beans (drained and rinsed)
- ½ cup corn salsa (or salsa of choice)
- toppings as desired (diced tomatoes, shredded lettuce, cheese, guacamole)
Steps
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In a medium bowl, combine adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt, and pepper.
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Trim the chicken thighs and add them to the bowl and toss well to coat. Refrigerate at least 2 hours or overnight.
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Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 5 to 7 minutes per side, or until it reaches 165°F and is charred.
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Let the chicken rest for 5 minutes. Dice into bite-size pieces.
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Rinse rice and drain well.
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In a saucepan, bring water, rice, bay leaf, and salt to a boil. Cover and reduce heat to a simmer. Cook 15 minutes or until water is absorbed.
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Remove from heat and let sit 5 minutes. Remove bay leaf and fluff with a fork.
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Stir in lime juice, cilantro and salt to taste. Serve.
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Divide rice between four bowls. Top with grilled chicken, black beans, and corn salsa.
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Add your favorite toppings such as diced tomatoes, shredded lettuce, cheese, and a big dollop of guacamole.
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Serve with lime wedges and cilantro if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken thighs | 1.5 pounds | - | - |
| adobo sauce | 2 tablespoons | - | - |
| white vinegar | 1 tablespoon | - | - |
| water | 1 tablespoon | - | - |
| vegetable oil | 1 tablespoon | - | - |
| garlic | 3 cloves | - | - |
| ground cumin | 1.5 teaspoons | Rp 70.000/kg | Rp 10.500 |
| dried oregano | 1 teaspoon | - | - |
| salt | 1 teaspoon | - | - |
| black pepper | 0.5 teaspoon | - | - |
| water | 2 cups | - | - |
| basmati rice | 1 cup | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| salt | 0.25 teaspoon | - | - |
| chopped fresh cilantro | 0.25 cup | - | - |
| lime | 1 | - | - |
| black beans | 1 can | - | - |
| corn salsa | 0.5 cup | - | - |
| toppings as desired | - | - | - |
*Estimated market prices, may vary by region
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