One-pan chicken burrito bowl

What’s the best thing about a burrito? The filling. So we decided to ditch the wraps for a burrito bowl instead. 

This recipe calls for a variety of ingreients that work well together. But don’t let that intimidate you. Feel free to adjust the toppings to suit your preference and pantry’s availability. Just make sure you like to eat whatever you put in it. 

One-Pan Chicken Burrito Bowls
Serves 4
Ditch bread for this loaded, one-pan burrito bowl. Top with a dollop of sour cream and garnish with fresh coriander for a winning weeknight dinner.
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Ingredients
  1. 225 grams ripe tomatoes, chopped
  2. 1 cup homemade chicken stock (see recipe on top)
  3. 2 cloves garlic, peeled
  4. 1/4 of a medium onion
  5. 3/4 teaspoon ground cumin, divided
  6. salt, to taste
  7. 1 tablespoon vegetable oil
  8. 1 cup long-grain white rice (see notes)
  9. 1 bay leaf
  10. 750 grams boneless chicken (breasts or thighs)
  11. 1 cup corn kernels
  12. 1 (400-grams) can black beans or kidney beans, drained and rinsed
  13. 3 tablespoons Tabasco or barbecue sauce
To garnish
  1. cheddar cheese
  2. chopped cilantro
  3. sour cream (or Greek yoghurt)
  4. diced avocado
  5. pickled jalapeno peppers
Instructions
  1. Blitz tomatoes, chicken stock, garlic, onion, 1/4 teaspoon of the cumin and salt in a blender until smooth. You should have 2 cups of this liquid, if not, add more chicken stock.
  2. Heat the oil in a large nonstick frying pan over medium heat.
  3. Once hot, add the rice and stir occasionally, until it starts to crackle (3-5mins).
  4. Add the tomato mixture and bay leaf. Stir well and bring to the boil.
  5. Meanwhile, season the chicken with salt and the remaining 1/2 teaspoon of cumin powder.
  6. Add the chicken to the tomato mixture and snuggle it into the liquid.
  7. Cover and cook for 15 minutes (or until cooked through).
  8. Turn off the heat.
  9. Remove the chicken from the tomato mixture, carefully returning any rice that has clung to the meat back to the pot.
  10. Add the corn kernels and kidney beans to the rice in an even layer and allow to steam in the pan for 10 mins, covered.
  11. Chop the chicken into bite sized pieces. Toss it with either BBQ sauce or Tabasco sauce.
  12. Mix the rice well and discard the bay leaf.
To serve
  1. Layer all the ingredients in a bowl and serve immediately.
Notes
  1. This recipe was made using white rice only. Please do not swap with other varities as it has different cooking times and liquid ratios.
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