CHICKEN BURRITO BOWL

From Ian Fujimoto's Youtube Channel

Ingredients:

Chicken

7-9 boneless/skinless chicken thighs (depending on size), trimmed and cut into bite-sized pieces

2-3 T olive oil

3 T garlic powder

2 T onion powder

1 T smoked paprika

1 T ground cumin

1 T dried mexican oregano

1 T salt

1 t black pepper

Rice

4 rice cooker cups jasmine rice

Water (6-7 cups)

3 T chicken bouillon powder

1/2 bunch cilantro, minced

Zest of 2 limes

Juice of 3-4 limes

Salt (to taste)

Veggies

1 red bell pepper, sliced

1 green bell pepper, sliced

3/4 red onion, sliced pole to pole 

Salt (to taste)

Neutral Oil (to taste)

Corn Salsa

1 can sweet corn, drained

1 c cherry tomatoes, quartered, or 1 roma tomato, diced

1/4 red onion, diced

1 jalapeño, diced

1/2 bunch cilantro, sliced

Lime juice (to taste)

Salt (to taste)

Crema

1/2 avocado, smashed

1 c Mexican crema (or sour cream)

1/4 bunch cilantro, finely minced

2 cloves garlic, pressed

Juice of 1 lime

Salt (to taste)

Extras

Monterey Jack Cheese (1/2 pound)

Lime (1)

Cilantro (5 stems)

Method:

Mix chicken group well and set aside.

Mix corn salsa, taste for seasoning, and set aside.

Whisk crema ingredients in a large bowl, taste for seasoning, and set aside.  (or blend with a stick blender, if you have one).

Heat 2 T olive oil in a large stainless or cast iron pan.  Cook the chicken in batches, tossing occasionally.  Once fully cooked, remove to a baking sheet and set aside.  In the same pan, season and quickly sauté the vegetables.  They should color, but still keep some bite.  Remove to the same sheet as the chicken

Once the rice is cooked, fluff it and rest it as usual.  Then remove it to a large bowl, add the cilantro, lime juice and zest, and toss well.  Taste for seasoning. 

Serve with grated cheese, additional lime and cilantro.