Save time and skip the line with homemade burrito bowls.
For the chicken:
1 lb boneless, skinless chicken thighs
2 Tbsp chipotle peppers in adobo sauce
1 tsp cumin powder
1 tsp oregano
3 cloves garlic
Juice of ½ a lime
1 tsp salt
2 Tbsp vegetable oil
For the rice:
1 cup basmati or any long-grain rice, uncooked (yields 3 cups cooked rice)
1 Tbsp olive oil
Juice of ½ a lime
2 Tbsp fresh coriander, chopped
For the guacamole:
Juice of 2 limes
For the pico de gallo:
4 plum tomatoes, seeded and finely diced
1 small sweet white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh coriander, chopped
Juice of 1 lime
Monterey Jack cheese
Your favorite hot sauce
1.) Puree chipotle peppers, cumin, oregano, garlic, lime and salt. Pour over chicken thighs, and mix to coat. Marinate in fridge for a minimum of 2 hours to overnight.
2.) Heat vegetable oil in a pan on medium-high heat. Cook chicken for 4–5 minutes a side, until browned and cooked through. Chop into bite-sized pieces, and set aside.
3.) Rinse rice in 3 separate batches of cold water, until water is no longer milky in color. Drain in colander.
4.) Heat saucepan, and add 1 tablespoon of oil. Add rice, and stir to coat for 1 minute on medium heat. Add enough boiling water to cover rice with an inch of liquid above the rice, and salt to taste. Cover with aluminum foil and the lid, ensuring no steam escapes. Reduce to lowest heat setting, and cook for 10 minutes.
5.) Remove aluminum foil and the lid, and gently fork through the surface of the rice. Return aluminum foil and the lid to the pot and allow to sit for 5 minutes more to absorb any remaining moisture in pan. Gently pour rice onto a serving platter and toss with lime juice and coriander.
6.) Make the guacamole. Mash avocados, lime juice and salt together.
7.) Combine all the ingredients for the pico de gallo in a bowl, and season with salt to taste.
8.) To assemble, place rice at the base of a bowl. Top with chicken, pico de gallo, guacamole, sour cream, cheese and a splash of hot sauce.
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