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Recipes - Happy Burrito Chicken Bowl

Recipe Name

Happy Burrito - Chicken Bowl

Submitted by eiseed1
Recipe Description Slow simmered dark chicken meat with traditioanl mexican spices served over brown rice , black and red beans with roasted poblano chiles and grilled onions and a firey PIco de Gallo salsa
Quantity 6 Quantity Unit bowls Servings  
Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner




Happy Burrito - Chicken Bowl
Ingredients
Amt. Measure Ingredient
2/3
thigh, bone and skin removedChicken thighs, meat only
1/2
oniononions, sweet, mediim size, diced
2
clovegarlic minced
2/3
mediumcarrots diced
1
tablespoonchipotle chili pepper in adobo sauce, chopped
1/2
canTomatoes, red, ripe, canned diced (8 oz)
1
tablespoonoil, vegetable
1/4
pepperPepper, ancho, dried
1/4
pepperPeppers, pasilla, dried
1/4
cup, meltedMonterey Jack Cheese
1/2
tablespoonSpices, ground cumin
2/3
teaspooncinnamon, ground
1
tablespoonchili powder
1/2
tablespoonoregano, dried
1/2
tablespoonkosher salt
1/2
tablespoonSpices, ground cumin
Steps
Sequence Step
1combine all the dry spices and salt. Season the chicken and allow to marinate for 4 hour up to overnight.
2Place vegetable oil and crushed chiles ( seeds removed) in a large saute pan. Toast the chiles over medium heat.
3Add diced carrots, onions and garlic and sweat until translucent and soft
4Add the canned (drained) tomatoes to the pan and simmer for 5 minutes, Add chicken thighs. Simmer for 45 minutes until the thighs are fork tender but can still be removed from the pan.
5Remove chicken thighs from cooking liquid and shred the meat. Puree the cooking liquid with a hand blender, return shredded chicken to the sauce.




Pico de Gallo
Ingredients
Amt. Measure Ingredient
2/3
large whole (3" dia)Tomatoes
1/4
smallred onion
1/4
largeGreen onion, sliced
1/2
pepperPepper, serrano, raw
7/8
plantscilantro, fresh, chopped
1/2
lime yieldsLime juice, raw
1/2
dashsalt and pepper, to taste
Steps
Sequence Step
1Carefully cut seranno chile in half and remove the seeds. Mince finely
2Dice tomatoes retaining the juice and seeds and place them in a mixing bowl, combine with the diced red and sliced green onion and the minced seranno chile.
3Add the chopped cilantro and the lime juice and season to taste. Let sit for at least 30 minutes before serving




Fajita Peppers & Onions
Ingredients
Amt. Measure Ingredient
1
3/4
peppersPoblano pepper
1/2
oniononions, sweet, mediim size, diced
Steps
Sequence Step
1Heat vegetable oil in a VERY hot pan. Add onion and peppers together and saute for 1-2 minutes until they brown well on the edges and begin to soften. remove from heat.
2Divide the rice between 6 - 24oz serving bowl, top the rice with the the stewed chicken
3Top the chicekn with the beans and then put the fajita peppers and onions over the beans. Top with the shredded jack cheese and a large spoonful of Pico de Gallo Salas.
4Serve with a corn or flour tortilla, lime wedges and sour cream on the side if desired






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