Chicken burrito bowl

Name: Chicken burrito bowl
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 100g (about 3.5 oz) black beans, soaked overnight in water in the fridge; salt, to taste; 1 small brown onion; 2 bay leaves; 8 white corn tortillas; oil for frying; 4 boneless, skinless chicken thighs; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp paprika; 1 tsp chilli flakes; peanut oil for cooking; 3 corn cobs; 4 tomatoes, diced; 1 small white onion, diced; a small bunch of coriander, finely chopped; 5 limes; 2 avocados; 1 small red onion, finely diced; 800g (about 1.76 lbs) cooked rice

Jump to Recipe

Chicken burrito bowl

Ingredients

100g (about 3.5 oz) black beans, soaked overnight in water in the fridge
salt, to taste
1 small brown onion
2 bay leaves
8 white corn tortillas
oil for frying
4 boneless, skinless chicken thighs
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
peanut oil for cooking
3 corn cobs
4 tomatoes, diced
1 small white onion, diced
a small bunch of coriander, finely chopped
5 limes
2 avocados
1 small red onion, finely diced
800g (about 1.76 lbs) cooked rice

Directions

Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker. Alternatively, use a tin of cooked black beans for convenience.
To make the tortilla chips, cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately. Alternatively, you can use pre-made corn chips.
For the chicken, combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured. Let it rest for 3-4 minutes before slicing.
Prepare the corn buy grilling the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob.
To make Pico de Gallo, combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside.
Prepare the guacamole by mashing the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency.
Season the rice by stirring in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice.
To assemble your bowl, start with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side.