The inspiration for this Mexican Chicken Burrito Bowl is my love of Mexican flavors, and more particularly, my love of Mexican sauces. I love creating sauces for my meals. That is the area of my cooking where I feel I am learning the most and trying to develop that skill as much as any cooking skill. When I search my site to find sauces I have created, I find quite a large inventory. Sauces can also create significant variations between similar dishes. An example is my recipe for my FRANK’S HOT SAUCE CHICKEN BURRITO BOWL which has two sauces and has a totally different flavor profile than the flavors of this post.
The learning is to develop a base for a sauce that you can create a number of variations off of. My go to sauce begins with the sautéing of tomatoes and onions. Then, I start to add the flavors or spices I want for my recipe. In this case, I added chipotles in adobo sauce. The sauce is spicy, smoky and has a wonderful depth to it. How simple is that? It has three main ingredients. Try it. It will become a mainstay in your tool kit.
The other sauce I developed for this recipe was a tomatillo sauce or more commonly referred to as a SALSA VERDE. Salsa verde is a green sauce. It has many varieties. As noted, I made this green sauce with tomatillos as its base. The sauce comes together so easily. In a pot, boil the tomatillos, onions and if you want to kick it up, as I did, add some jalapenos. Once softened, throw in a blender with some spices. That is it.
If you thought that was all the flavor and spice in this dish, you guessed wrong. I created my chicken in the pressure cooker with some arbol chilies added in. Once I pulled the chicken, I also added green chilies. All these spice additions, really are pretty mild. So do not be scared. They all add flavor and flavor has been added again at each layer.
The chicken cooking in the pressure cooker with the arbol chilies.
The green chilies added to the pulled chicken.
The Mexican Chicken Burrito Bowl plated.
Mexican Chicken Burrito Bowl
- 4 Whole Chicken Breasts
- 3 Tbsp Adobo Seasoning divided
- 2 tsp Pepper
- 4 Whole Dried arbol chilies
- 4 Cups Chicken stock
- 4 Ounces Green Chilies
- 1/4 Whole Red onion pickled
- 10 Whole Tomatillos peeled
- 1 Whole Yellow Onion peeled and quartered
- 2 Whole Jalapenos seeded
- 1 Tbsp Olive oil
- 8 Ounces Grape tomatoes
- 1/3 Whole Yellow Onion diced
- 2 Pieces Adobo Chilies with sauce
- 1 Can Black Beans heated
- 1/4 Head Red Cabbage sliced
- 2 Ears Corn Cooked
- 12 Ounces Guacamole
Spice the chicken with 2 tbsp of the adobo seasoning and the pepper. Add to the pressure cooker with the stock and the arbol chilies. Cook for 50 minutes. Take out and let cool. Once cooled, pull with two forks. Add to a skillet with the green chilies and warm.
In another skillet, heat the oil on medium heat. Add the tomatoes and onions and cook until the tomatoes are blistered. Let cool a little. Add to a blender with the adobo in chilies and blend until smooth. Season with salt and pepper.
In a pot filled with water, add the tomatillos, jalapenos and quartered onions and boil until softened. Place in a blender and blend to a chunky consistency.
To assemble, fill the bottom of the bowl with cilantro rice. Then fill the bowl with the chicken, black beans, red cabbage, corn, guacamole and red onions. Top off with the tomatillo and the red sauce.
Cilantro Rice - http://clients2.wpopt.com/fys973/2015/03/chicken-burrito-bowl.html
Guacamole - http://clients2.wpopt.com/fys973/2014/01/guacamole-bruschetta.html