You can make a burrito out of this if you prefer. Just make as directed below and put into a large flour tortilla, and wrap up. BTW, this works great for a burrito bar.
MOCK CHIPOTLE CHICKEN BURRITO BOWL
(serves 6)
Marinade Ingredients:
*3 boneless, skinless breasts or 6 boneless, skinless chicken thighs
*1 teaspoon cumin powder
*1/4 teaspoon onion powder
*1 teaspoon dried oregano (I used Mexican oregano)
*1 tablespoon chili powder
*2 teaspoon kosher salt
*1 teaspoon ground black pepper
*2 tablespoon vegetal oil or olive oil
*1 (7 ounce) can chipotle peppers in adobo sauce
*3 garlic cloves, minced
*1 cup water
Topping Ingredients (pick which ones you want)
*2 cups cooked white or Mexican rice
*1 1/2 cups Pico de Gallo or salsa
*1 (6 ounce) package white sharp cheddar cheese, shredded
*1 (8 ounce) package Monterey Jack cheese, shredded
*1 (15.5 ounce) can white sweet corn, drained
*1 (15.5 ounce) can black beans, rinsed and drained
*lettuce, shredded
*1 red bell pepper, sliced and seeds removed
*1 green bell pepper sliced and seeds removed
*1 white onion, sliced
*guacamole
*sour cream
Marinade Directions:
~Place 1 teaspoon cumin, 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 tablespoons olive oil, 1 (7 ounce) can chipotle peppers in adobe sauce, 3 minced garlic cloves, and 1 cup water in a gallon size zip-loc bag
~Seal bag and mix the ingredients.
~Open and place 3 boneless, skinless chicken breasts or boneless, skinless chicken thighs in marinade.
~Place in refrigerator for at least 6 hours before using.
Lets Make the burrito bowls:
~Heat up a griddle, grill, or cast-iron pan over medium heat.
~Remove the chicken from the marinade and shake off any excess marinade.
~Place onto hot pan/grill and cook on both sides until chicken is done.
~Remove from pan/grill and allow to rest for five minutes.
~Cut up into bite size pieces.
~Place cooked rice in bowl.
~Add chicken
~Add desired toppings
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