Burrito Bowl

From Bertha Cooks's video Watch the original

This burrito bowl features marinated chicken thighs, fluffy rice, and fresh toppings, all served in a way that keeps each component at its best. Follow the traditional method to create a delicious and satisfying meal.

• Serves 6

Ingredients

• 2 pounds chicken thighs
• 1 cup long grain rice
• 1 can chipotle peppers in adobo
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon dried Mexican oregano
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons oil
• 3/4 cup water
• 1 bay leaf
• 1 lime
• 1 handful chopped cilantro
• 3 ripe avocados
• 1 serrano chile
• 1 white onion
• 3 tomatoes

Instructions

1. Marinate the chicken: Blend chipotle peppers, garlic, cumin, oregano, chili powder, salt, black pepper, oil, and water until smooth. Pour over chicken thighs in a bag, press out air, and refrigerate overnight.
2. Prepare the rice: Rinse 1 cup of long grain rice until the cloudiness is almost gone. Heat 1 tablespoon of oil in a pot with 1 bay leaf, add the rice, and stir for 2 minutes. Add 1 and 3/4 cups of hot water and 1 teaspoon of salt, stir once, cover, and simmer on low for 18 minutes.
3. Cook the chicken: Heat a cast iron pan over medium-high heat. Cook marinated chicken thighs for 4-5 minutes on one side until charred, then flip and cook for about 3 minutes more until reaching 165 degrees.
4. Make pico de gallo: Chop tomatoes, white onion, serrano chile, and cilantro. Mix with lime and salt, and let sit for 10 minutes.
5. Prepare guacamole: Mash 3 ripe avocados with a fork, mix in minced onion, serrano, cilantro, lime, and salt.
6. Assemble the bowl: On one side of the plate, place the rice, then beans, and top with chicken. On the other side, add lettuce, pico de gallo, cheese, crema, and guacamole.

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