Mexican-American · Free recipe
Chipotle Burrito Bowl
Smoky adobo-marinated chicken is seared hard, sliced, and piled over cilantro-lime rice with black beans, charred corn, pico de gallo and avocado. A drizzle of chipotle crema pulls the whole bowl together without needing a tortilla.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Serves
- 4
- Level
- Medium
Method
-
Stir the minced chipotles and adobo sauce with 1 tablespoon oil, the cumin, garlic, juice of 1 lime and 1 teaspoon salt; coat the chicken and marinate for 30 minutes.
-
Cook the rice in 2 1/4 cups salted water, covered, over low heat for 18 minutes, then rest 5 minutes and fluff with the remaining lime juice, the zest and half the cilantro.
-
Heat 1 tablespoon oil in a cast-iron skillet over high heat and cook the corn without stirring for 3 minutes until spotted with char, then stir and cook 2 minutes more; transfer to a bowl.
-
Add the remaining oil to the skillet, lower the heat to medium-high, and sear the chicken for 5 to 6 minutes per side until blackened in spots and cooked to 175F; rest 5 minutes and slice.
-
Warm the black beans with a pinch of salt in a small saucepan, and stir a teaspoon of adobo sauce into the sour cream to make a quick crema.
-
Build the bowls with rice, beans, corn, chicken, pico de gallo and avocado, then drizzle with the chipotle crema and scatter the remaining cilantro.
Zest note from the test kitchen
Hold back a spoonful of the chipotle marinade before it touches the raw chicken and brush it over the slices after resting for an extra layer of smoke.
