Chicken Burrito Bowl Recipe

Marinate the chicken

In a bowl, combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 lb chicken thighs and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a large skillet or grill over medium-high heat. Add a drizzle of oil if using a skillet. Cook marinated chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Let rest 5 minutes, then slice or chop into bite-sized pieces.

While chicken marinates, rinse 1 cup rice under cold water until water runs clear. In a small saucepan, melt 1 tsp butter or warm oil over medium heat; add rice and stir 1 minute to toast lightly. Add 2 cups chicken broth and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with fork, then stir in 1 tsp lime zest and 2 tbs chopped cilantro. Keep warm.

Heat 1 tsp olive oil in a small skillet over medium heat. Add drained 1 cup black beans and 3/4 cup corn. Season with 1/2 tsp cumin, 1/4 tsp smoked paprika and 1/4 tsp salt. Cook, stirring occasionally, 4–5 minutes until heated through and slightly toasted. Taste and adjust seasoning. Keep warm.

In a bowl, mash 2 ripe avocados with 1 tbs lime juice. Stir in 2 tsp finely diced red onion, 1 tbs chopped cilantro, 1/2 minced jalapeño if using, and 1/2 tsp kosher salt. Adjust lime and salt to taste. Cover with plastic wrap pressed to surface to prevent browning until ready to serve.

Whisk together 1/4 cup Mexican crema (or sour cream) with 1 tsp milk or water to thin to drizzling consistency. Set aside.

Prepare remaining toppings: shred 1/2 cup cheese, roughly chop 1 tbs cilantro leaves, and cut lime into 2 wedges.

Divide warm cilantro lime rice among 4 bowls (about 1/2 cup rice per bowl). Top each bowl with equal portions of the sliced chicken (about 4 oz per serving), warmed black beans and corn (about 1/4 cup), a scoop of guacamole (about 2 tbs), a sprinkle of shredded cheese (about 2 tbs), and any pickled jalapeños if using.

Drizzle crema over each bowl, garnish with cilantro leaves and a lime wedge. Serve immediately so chicken remains warm.