Chicken Adobo Burrito Bowls Recipes

COPYCAT QDOBA CHICKEN BURRITO BOWLS

Steps:

• Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving. begin working on the chicken while the rice is cooking.
• Pico de gallo: While the rice and chicken are cooking, diced all the ingredients for the pico de gallo, salt and pepper to taste and combine in a small bowl. set aside in the fridge.
• To Assemble: When the rice and chicken are done, assemble your Burrito Bowls. Start with rice in the bottom of the bowl, then top with the chicken, pico de gallo, beans, corn lettuce and any other ingredients you're using (guacamole, sour-cream, cheese)

CHICKEN BURRITO BOWLS

Steps:

• Heat the oil in a medium saucepan.
• Add rice and cook until golden brown, 3-4 minutes.
• Add in garlic and cook for an additional minute.
• Stir in chicken broth, cover and simmer until tender about 20 minutes.
• Fluff with a fork and stir in cilantro and lime juice.
• Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Add all of the ingredients including the chicken thighs to a large ziplock bag. Sprinkle with a little salt and pepper. Toss to coat the chicken and marinade for at least and hour or overnight.
• When you are ready to cook preheat the grill to 400 degrees and spray the grill with non stick cooking spray.
• Remove the chicken from the marinade and grill flipping halfway until fully cooked.
• Allow the chicken to rest on the cutting board before cutting into it, I usually wait 5 minutes.
• Cube the chicken into bite size pieces and set aside.
• When you are ready to assemble layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce. Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.

CHICKEN ADOBO BURRITO BOWLS

Steps:

• In a small bowl or measuring cup, whisk together the vinegar, soy sauce, and sugar. Set aside.
• Spread half of the sliced onion in an even layer in the bottom of the Instant Pot®. Top with the ginger and garlic, distributing them evenly. Arrange the chicken pieces in a single layer over the onions. Sprinkle with 1/4 teaspoon salt and 1 teaspoon pepper, then cover the chicken evenly with the remaining onion slices. Pour the vinegar mixture over the chicken. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
• Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid and use tongs to transfer the chicken to a plate. Using two forks, shred the chicken.
• Serve the chicken over individual bowls of rice with your choice of accompaniments. Drizzle some of the cooking liquid on top of the shredded chicken, if desired.

CHICKEN BURRITO BOWL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
• Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
• Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.

COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.

FILIPINO CHICKEN ADOBO

Steps:

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

CHICKEN ADOBO

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.,