Diy Chipotle Burrito Bowl

Alex Herbig

Jesse

subheading: For the Chicken:

2lb boneless skinless chicken thighs (can sub steak use loin, round, or flat)

½ medium red onion ( chopped )

3 minced garlic cloves

2 tbsp olive oil

1.5 tbsp sauce from canned chipotle peppers in adobo sauce plus 1 to 2 peppers de-seeded

1 tbsp ancho chili powder (or regular chili powder)

1 tsp cumin

1 tsp dried oregano

1 tsp black pepper

2 tsp kosher salt

subheading: For the Rice:

2 cups basmati rice unrinsed, or any long-grain white rice, rinsed

1 bay leaf

1 tsp salt

teaspoon olive oil

2 tablespoons finely chopped cilantro

2 tablespoons fresh lime juice from 1 limes

2 tablespoons fresh lemon juice from 1 lemon

subheading: Corn (optional):

1 tbs vegetable oil

1 14.4oz package frozen corn

1 tsp chili powder

¼ tsp salt

⅛ tsp black pepper

subheading: Pico de Gallo (this makes a large tub of salsa):

4 pound tomatoes cut into ¼-inch pieces (de-seeded)

1 cup finely chopped red onion

1 cup finely chopped fresh cilantro

12 jalapeno peppers seeded, stemmed, and finely chopped

8 teaspoons fresh lime juice (2 limes)

Kosher salt to taste (2 tsp, then to taste)

subheading: Other toppings:

1 Onion

2 Green Bell Pepper

½ to ¾ cup finely shredded monterey jack cheese

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