Ingredients:

  • 1.5 lb Boneless, Skinless Chicken (Breast or Thighs)
  • 2 whole Chipotle Peppers in Adobo Sauce
  • 1 Tbsp Adobo Sauce (from the can)
  • 1/4 cup Freshly Squeezed Lime Juice
  • 1/2 cup Low Sodium Chicken Stock
  • 1/2 medium Yellow Onion, rough chop
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt & Black Pepper, To taste
  • 1.5 cups Long Grain White Rice (Basmati or Jasmine)
  • 2.25 cups Water or Chicken Stock
  • 1 Tbsp Unsalted Butter
  • 1 tsp Salt
  • 1/2 cup Fresh Cilantro, finely chopped
  • Zest and Juice of 1 medium lime
  • 1 (15-oz) can Black Beans, rinsed and drained
  • 1 cup Sweetcorn (Canned or Frozen)
  • 1 large Avocado or Guacamole
  • 1 cup Grated Cheese (Monterey Jack/Cheddar)
  • 1/2 cup Sour Cream or Greek Yoghurt
  • 1/2 cup Salsa (Pico de Gallo recommended)

Instructions:

  1. Place the chopped onion and minced garlic in the bottom of the slow cooker. Lay the chicken breasts or thighs over the top.
  2. In a small bowl, whisk together the chipotle peppers, adobo sauce, lime juice, chicken stock, cumin, smoked paprika, oregano, salt, and pepper.
  3. Pour the marinade mixture evenly over the chicken. Cover the slow cooker. Cook on Low for 7 hours or on High for 3.5 to 4 hours, or until the chicken shreds easily.
  4. Carefully remove the cooked chicken from the slow cooker (reserve the liquid). Use two forks to shred the chicken finely.
  5. If the sauce is too thin, transfer the slow cooker liquid to a saucepan and simmer rapidly over medium-high heat for 5–10 minutes until slightly reduced and thickened (recommended).
  6. Return the shredded chicken to the reduced cooking liquid/sauce and toss thoroughly until well coated. Keep warm.
  7. Rinse the rice thoroughly until the water runs clear. In a saucepan, bring the water/stock, butter, and salt to a boil. Add the rinsed rice, stir once, cover immediately, and reduce heat to the lowest setting.
  8. Cook the rice for 15–18 minutes without lifting the lid. Remove from heat and let steam, covered, for an additional 10 minutes.
  9. Fluff the rice with a fork. Immediately stir in the fresh cilantro, lime juice, and lime zest. Taste and adjust salt if necessary.
  10. Prep all toppings: Drain and rinse the black beans and corn. Slice the avocado and grate the cheese.
  11. Build the Chicken Burrito Bowl: Place a generous portion of Cilantro-Lime Rice in each bowl.
  12. Layer the rice with the warm Chipotle Chicken, followed by a spoonful of black beans and corn.
  13. Finish with shredded cheese, avocado slices (or guacamole), salsa, and a dollop of sour cream or Greek yoghurt. Serve immediately.