Description
This flavorful Chipotle Burrito Bowl features juicy baked chicken thighs marinated in a smoky chipotle and adobo sauce blend, served over seasoned rice and black beans, and topped with fresh, vibrant garnishes. Perfect for a hearty, customizable meal that brings Mexican-inspired flavors to your table.
Ingredients
Chicken Marinade
- 2 lbs chicken thighs (or breasts)
- 1 lime
- 1-2 chipotle peppers in adobo sauce
- 3 tablespoons adobo sauce (juice from chipotle can)
- 4-6 garlic cloves
- 1 shallot (¼ cup) or ¼ cup onion
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt (or 1 teaspoon per pound of chicken)
Rice and Beans
- 4-6 cups cooked rice (such as cilantro lime rice or Spanish rice)
- 2 cans black beans, drained and seasoned with salt and pepper
Optional Fajita Veggies and Toppings
- Optional fajita veggies (bell peppers, onions - see notes)
- Corn
- Diced tomatoes
- Diced avocado
- Cilantro
- Pickled onions
- Green onions
- Micro greens
- Pumpkin seeds
- Hot sauce
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Make the Chipotle Marinade: In a food processor, blend the chipotle peppers, adobo sauce, garlic cloves, shallot or onion, olive oil, cumin, coriander, chili powder, dried oregano, and salt until you create a thick, smooth paste. Adjust salt according to the amount of chicken used.
- Coat the Chicken: If using large chicken breasts, cut them into similarly sized pieces. Place the chicken in a bowl or large ziplock bag and toss with the marinade, ensuring even coating. Let it marinate for 20 minutes at room temperature or refrigerate for up to 3 days for deeper flavor.
- Bake the Chicken: Arrange the marinated chicken on a parchment-lined sheet pan or large braiser. Bake in the preheated oven for 20-30 minutes, until the internal temperature reaches 165°F (74°C) for breasts or 170°F (77°C) for thighs. Optionally, broil for a few minutes at the end to enhance caramelization.
- Rest and Cut the Chicken: Let the chicken rest for 10 minutes to retain juices. Then cut or shred the pieces into bite-sized chunks. Squeeze fresh lime juice over the cut chicken, adjust seasoning with salt, and optionally caramelize it briefly on the stovetop with remaining marinade for extra flavor.
- Assemble the Burrito Bowls: Start with about 3/4 cup of cooked rice at the base of each bowl. Add 1/2 cup of seasoned black beans, followed by 3/4 cup of the prepared chipotle chicken. Top with your choice of garnishes such as corn, diced tomatoes, avocado, cilantro, pickled onions, green onions, microgreens, pumpkin seeds, hot sauce, and a lime wedge.
Notes
- Optional fajita veggies like bell peppers and onions can be sautéed and added to the bowl for extra texture and flavor.
- Chicken can be grilled as an alternative to baking for a smoky charred flavor.
- Marinating the chicken longer (up to 3 days) enhances the depth of flavor.
- Use cilantro lime rice or Spanish rice for authentic taste.
- Adjust spice levels by varying the number of chipotle peppers used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican