Tuesday, July 19, 2016

Chipotle Chicken Burrito Bowl

No, this isn't a copycat recipe from a popular chain restaurant, so don't get your panties in a twist. It's literally a chipotle pepper rubbed chicken breast, grilled and turned into a minimal-fuss dinner. It would be perfect one a day like today when it's too hot to do much cooking at all (and I apologize for complaining about the heat even though it's not that bad, but hey this is England and I'm not used to it).

I found a chipotle paste at Waitrose, but if you can find actual chipotle peppers in adobo, whizz them up in a food processor for a second and you've got the same thing. Butterfly your chicken breast (or pound it out so it's equal thickness) and rub the paste into all the nooks and crannies. You might want to wear gloves for that part, to avoid some unpleasant sensations if you should happen to rub your eye later.

Simultaneously, you'll want to get a pot of basmati rice going. You don't need much for this recipe, so for 4 servings I'd say cook 2/3 cups of rice. The secret is the seasoning: a few dashes of turmeric for color and flavor (and anti-inflammatory properties - yay!), a dash of chili powder, and a bay leaf. Trust me on the bay leaf; it's one of those secrets that will step your home cooking game up a notch in a really simple way.

While the chicken is marinating and your rice is bubbling away, you'll need to whip up a quick salsa. The secret to a really good salsa is starting with fantastic tomatoes - none of those orangey, mealy refrigerated supermarket ones - you want these to be soft, on the vine, and smell like tomatoes. If you can grow them yourself, you know how much better they are than anything you can buy in a store. Add to them 1/2 of a diced jalapeno or chili (adjust the heat to your taste), one clove of garlic minced super finely, the juice of 1/2 lemon or one lime, sea salt, freshly cracked pepper, and your favorite green herb (traditionally I'd say go with cilantro/coriander, but my hubby isn't a fan so I use fresh parsley from the garden). Wash and tear up some crisp lettuce leaves to line your bowl, but not too far in advance so that they don't get wilted and sad.

I cooked up some diced bell peppers and onions with smoked rapeseed oil until they were beginning to brown, because I think they're peppers & onions are totally necessary on a burrito bowl. Cook your chicken for 3 minutes on each side on a hot pan with 1/2 tbsp olive oil, OR pop it on a hot grill and add even more flavor. Dice it up and get ready to assemble greatness!

You can top off your burrito bowl with a few dollops of good natural yogurt to cool the heat a bit, or shake on more hot sauce if you like to live dangerously.

No comments:

Post a Comment