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.

Mexican Chicken Burrito Bowl #dinner #tomatillo #Mexicanfood | feedyoursoul2.com

Mexican Chicken Burrito Bowl

Mexican Chicken Burrito Bowl #dinner #tomatillo #Mexicanfood | feedyoursoul2.com

Mexican Chicken Burrito Bowl

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.  

Mexican Chicken Burrito Bowl from Feed Your Soul Too

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.  

Mexican Chicken Burrito Bowl from Feed Your Soul Too

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.

Mexican Chicken Burrito Bowl from Feed Your Soul Too

The chicken cooking in the pressure cooker with the arbol chilies.

Pressure Cooker Chicken

Pressure Cooker Chicken

The green chilies added to the pulled chicken.

Green Chilies Added to Pulled Chicken

Green Chilies Added to Pulled Chicken

The Mexican Chicken Burrito Bowl plated.

Mexican Chicken Burrito Bowl #dinner #tomatillo #Mexicanfood | feedyoursoul2.com

Mexican Chicken Burrito Bowl plated



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Mexican Chicken Burrito Bowl

Creating layers of flavor through the development of both a red and green Mexican sauces in this Mexican Chicken Burrito Bowl recipe.

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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.

      

Recipe Notes

Cilantro Rice – http://www.feedyoursoul2.com/2015/03/chicken-burrito-bowl.html

 

Guacamole – http://www.feedyoursoul2.com/2014/01/guacamole-bruschetta.html