Chicken Burrito Bowl With Video Playful Cooking

List of the different components added in this Chicken Burrito Bowl

Shredded Chicken – I love shredded chicken in burrito bowl and my recipe of shredded chicken is so easy, and it comes out perfect effortlessly. Packed with flavors, you can use this shredded chicken for other recipes too. Pinto Beans – My husband needs his share of beans in the Burrito Bowl. I use dried beans that I soak overnight, which makes it faster to cook in an electric cooker. Salsa verde / Green Sala –We make this tomatillo salsa a lot, and it works great not only in this easy Chicken Burrito Bowl but also as a dip. Tomato Sala / Pico de Gallo – This is everybody’s favorite tomato salsa, easy chopping and mixing. Corn – I love corn in this Shredded Chicken Burrito Bowl. It adds a mild sweetness at every spoonful, which works beautifully with all the other components. Guacamole – For me, it is impossible to enjoy a burrito bowl with a heap spoon of guac on the side. Cilantro Rice – You can use brown rice or quinoa if you like. You could also just use salad instead of rice. All these components I make at home, and it comes together very quickly. Apart from these I definitely need sour cream, some chips and my son need extra dose of cheese on top. It was a fun Mexican Bowl feast!

How to make shredded Chicken for the Burrito Bowl

I marinate the chicken overnight with the spice rub that I make at home. It’s just a handful of spice powder. You could, simultaneously, use whatever spice blend you choose. Chicken Thigh with bone is what I often prefer, but you can use boneless meat too. I cook the chicken in my electric cooker by placing the wire rack inside. I prefer to cook the chicken in broth for extra flavor, but you can use water too. Layer the chicken on the wire rack and then pressure cook for 13 minutes. Remember to shred the chicken while it is still slightly hot. I just use two fork, and it falls apart easily.

Preparing the Pinto Beans

My husband loves beans in a Chicken Burrito Bowl. You can use canned beans too for a super fast cooking process. For dried beans, just soak them overnight and once the chicken is cooked, remove the wire and add the soaked beans to the broth. It takes about 30 minutes to cook. I also add some sliced onion along with the beans.

Preparing the toppings

Cilantro Rice - I like white rice, but you can use brown rice too. Just mix chopped cilantro leaves and salt to cooked rice along with little salt and your cilantro rice is ready. Salsa verde or green salsa - We love green salsa. I often make a big batch as it lasts very well in the refrigerator. The color too stays quite vibrant. I use tomatillo, jalapeño, garlic and cilantro. You can just blend it all together, and it’s done. But, I prefer to char it on grill on a pan before I blend as it adds a mild smoky flavor too. The sauce says bright green for a long time. Sweet corn - I boil some sweet corn for a few minutes then mix butter, salt and pepper. Pico de Gallo (Tomato Salsa) - Red onion, tomato, cilantro leaves is chopped into very tiny pieces, and mixed with salt, freshly cracked black pepper and lemon juice. Guacamole - I make guacamole right at the end just before serving. Cilantro leaves, onion, jalapeño is mixed with avocado, lemon juice and salt. Enjoy Chicken Burrito Bowl warm as soon as prepared.

Can you make this dish in advance?

Except for Guacamole, I do make everything in advance! And I make everything in big bulk, so I can enjoy it for a couple of days. If you are missing your Chipotle Burrito Bowl, try this simple Chicken Burrito Bowl as home. You could wrap everything in tortilla and enjoy as burrito wrap. Or use the shredded chicken, beans and rice to make Chicken Enchilada. Endless options and it always results in a delicious meal.