Chipotle Chicken Burrito Bowls with Avocado Dressing

Name: Chipotle Chicken Burrito Bowls with Avocado Dressing
Cook time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 240 g long-grain white rice rinsed; 480 ml water divided; 3 g fine salt divided; 680 g boneless skinless chicken thighs cut into 2.5 cm pieces; 20 g chipotle in adobo paste divided; 15 ml lime juice divided; 3 g ground cumin; 3 g garlic powder; 2 g black pepper; 2 g fine salt divided; 20 ml neutral oil divided; 1 can (400 g) black beans drained and rinsed; 240 g corn kernels thawed if frozen; 80 g red onion finely diced; 10 ml neutral oil divided; 10 g chipotle in adobo paste divided; 15 ml lime juice divided; 1 large ripe avocado peeled and pitted; 120 g plain Greek yogurt; 15 g fresh cilantro picked over and chopped; 15 ml lime juice divided; 480 ml water divided; 4 g fine salt divided; 120 g romaine lettuce shredded; 180 g tomato diced; 1 g red pepper flakes

A weeknight burrito bowl built around fast-cooking chipotle chicken, rice, black beans, corn, and a blended avocado dressing. The rice cooks first, then the chicken and toppings finish in one skillet while the dressing is blended separately.

By Julienne

Chipotle Chicken Burrito Bowls with Avocado Dressing

Cook time: 20 minutes

Servings: 4

Ingredients

240 g long-grain white rice rinsed
480 ml water divided
3 g fine salt divided
680 g boneless skinless chicken thighs cut into 2.5 cm pieces
20 g chipotle in adobo paste divided
15 ml lime juice divided
3 g ground cumin
3 g garlic powder
2 g black pepper
2 g fine salt divided
20 ml neutral oil divided
1 can (400 g) black beans drained and rinsed
240 g corn kernels thawed if frozen
80 g red onion finely diced
10 ml neutral oil divided
10 g chipotle in adobo paste divided
15 ml lime juice divided
1 large ripe avocado peeled and pitted
120 g plain Greek yogurt
15 g fresh cilantro picked over and chopped
15 ml lime juice divided
480 ml water divided
4 g fine salt divided
120 g romaine lettuce shredded
180 g tomato diced
1 g red pepper flakes

Instructions

Combine the rinsed rice, 480 ml water, and 3 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and rest, covered, for 5 minutes. Rice is tender and fluffy with no visible standing water.
While the rice cooks, mix the chicken with 20 g chipotle paste, 15 ml lime juice, cumin, garlic powder, black pepper, and 2 g salt. Toss until evenly coated. Chicken is evenly coated in a reddish marinade.
Heat 20 ml neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. The chicken is done when the thickest pieces reach 74°C and the juices run clear. Chicken is browned on the outside and cooked through to 74°C.
Add the black beans, corn, red onion, and remaining 10 ml neutral oil to the skillet. Cook, stirring, until the vegetables are hot and the onion softens slightly, about 3 minutes. Stir in the remaining 10 g chipotle paste and 15 ml lime juice. Beans and corn are hot, and the skillet smells smoky and citrusy.
Blend the avocado, yogurt, cilantro, remaining 15 ml lime juice, remaining 480 ml water, and remaining 4 g salt until smooth. If needed, use a little of the measured water for thinning until the dressing is spoonable. Dressing is smooth, pale green, and pourable.
Fluff the rice and divide it among 4 bowls. Top with lettuce, tomato, the chicken-bean-corn mixture, and avocado dressing. Finish with red pepper flakes if using. Bowls are assembled with distinct layers and the dressing coats the top without flooding the rice.