Chicken Adobo Burrito Bowls Food

CHICKEN BURRITO BOWLS

Steps:

• Heat the oil in a medium saucepan.
• Add rice and cook until golden brown, 3-4 minutes.
• Add in garlic and cook for an additional minute.
• Stir in chicken broth, cover and simmer until tender about 20 minutes.
• Fluff with a fork and stir in cilantro and lime juice.
• Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Add all of the ingredients including the chicken thighs to a large ziplock bag. Sprinkle with a little salt and pepper. Toss to coat the chicken and marinade for at least and hour or overnight.
• When you are ready to cook preheat the grill to 400 degrees and spray the grill with non stick cooking spray.
• Remove the chicken from the marinade and grill flipping halfway until fully cooked.
• Allow the chicken to rest on the cutting board before cutting into it, I usually wait 5 minutes.
• Cube the chicken into bite size pieces and set aside.
• When you are ready to assemble layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce. Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.

INSTANT POT CHICKEN ADOBO

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

CHICKEN BURRITO BOWL

Steps:

• Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
• If you haven't done so already prep corn salsa and tomatillo avocado dressing. Set aside. This can be done in advance.
• Make cilantro lime cauliflower rice.
• Once chicken is ready, remove chicken from marinade and cook. Discard marinade. To cook, add a little oil to a pan and warm on medium heat. Once hot, add chicken and cook for 7-8 minutes on each side or until cooked through. Once cooked, transfer chicken to a cutting board and cut into bite-size pieces.
• To make bowls, add a base of cauliflower rice and top with a portion of cooked chicken, black beans and corn salsa. Then top with mexican cheese, guacamole, pico de gallo, sour cream, lettuce and fresh cilantro. Sprinkle on hot sauce and/or drizzle tomatillo avocado dressing over bowl, if using and serve. Serve with tortilla chips on the side, if desired.

CHICKEN BURRITO BOWL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
• Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
• Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.

COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.