Arizona Chimichanga Burrito Bowl

Name: Arizona Chimichanga Burrito Bowl (Upgraded)
Total time: 1 h
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless; 2 tbsp Olive oil; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1 cup Basmati rice; 2 cups Chicken broth; 1/4 cup Lime juice; 1/4 cup Chopped cilantro; 1 can (15 oz) Pinto beans-rinsed and drained; 1/2 cup Mexican crema; 1/4 cup Roasted tomato salsa; 1 tbsp Lime juice; 1 tsp Adobo sauce (from canned chipotle peppers); 1/2 cup Monterey Jack cheese-shredded; 1/4 cup Diced avocado; 1/4 cup Pickled red onions

⏱1h

👥4

🔥700 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Arizona Chimichanga Burrito Bowl, featuring marinated chicken, cilantro-lime rice, and a homemade chimichanga sauce.

1.5 lbs Chicken thighs-boneless, skinless

2 tbsp Olive oil

1 tbsp Chili powder

1 tsp Cumin

1/2 tsp Smoked paprika

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥700 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Arizona Chimichanga Burrito Bowl, featuring marinated chicken, cilantro-lime rice, and a homemade chimichanga sauce.

#burrito bowl #mexican #chicken #cilantro lime rice

Instructions

Marinate Chicken: Combine Chicken thighs, Olive oil, Chili powder, Cumin, and Smoked paprika in a bowl. Marinate for at least 30 minutes.
Cook Chicken: Grill or pan-fry marinated Chicken until cooked through (internal temperature of 165°F/74°C). Dice or shred.
Cook Rice: Combine Basmati rice and Chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until liquid is absorbed. Stir in Lime juice and Chopped cilantro.
Prepare Chimichanga Sauce: In a small bowl, combine all Chimichanga Sauce ingredients and mix well.
Assemble Bowls: Divide Rice, Pinto beans, and Chicken evenly among four bowls.
Top with Monterey Jack cheese, Diced avocado, and Pickled red onions.
Drizzle generously with Chimichanga Sauce and serve immediately.

Ingredients

1.5 lbs 680 g Chicken thighs-boneless, skinless
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1 cup 200 g Basmati rice
2 cups 480 mL Chicken broth
1/4 cup 30 mL Lime juice
1/4 cup 30 g Chopped cilantro
1 can (15 oz) 425 g Pinto beans-rinsed and drained
1/2 cup 120 mL Mexican crema
1/4 cup 60 mL Roasted tomato salsa
1 tbsp 15 mL Lime juice
1 tsp 5 mL Adobo sauce (from canned chipotle peppers)
1/2 cup 60 g Monterey Jack cheese-shredded
1/4 cup 30 g Diced avocado
1/4 cup 30 g Pickled red onions

Equipment

Grill or large skillet
Medium saucepan
Mixing bowl
Four bowls

Instructions

Marinate Chicken: Combine Chicken thighs, Olive oil, Chili powder, Cumin, and Smoked paprika in a bowl. Marinate for at least 30 minutes.
Cook Chicken: Grill or pan-fry marinated Chicken until cooked through (internal temperature of 165°F/74°C). Dice or shred.
Cook Rice: Combine Basmati rice and Chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until liquid is absorbed. Stir in Lime juice and Chopped cilantro.
Prepare Chimichanga Sauce: In a small bowl, combine all Chimichanga Sauce ingredients and mix well.
Assemble Bowls: Divide Rice, Pinto beans, and Chicken evenly among four bowls.
Top with Monterey Jack cheese, Diced avocado, and Pickled red onions.
Drizzle generously with Chimichanga Sauce and serve immediately.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Arizona Chimichanga Burrito Bowl

Arizona Chimichanga Burrito Bowl

Ratings & Reviews

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