Go Back
–+ servings
Print

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

  • 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.
      

Notes

Cilantro Rice - httpss://www.feedyoursoul2.com/2015/03/chicken-burrito-bowl.html
 
Guacamole - httpss://www.feedyoursoul2.com/2014/01/guacamole-bruschetta.html