Mmmmm. Chipotle burrito bowl. Now that is what I call, YUM. Want to recreate one at home? Well, then get out your slow cooker and marinate some chicken in the fridge all day and you’re on your way! I saw this recipe this week and HAD to try it. Perfect for assembling ahead of time, then just layer away when dinner approaches.

Chicken Burrito Bowl

Original Recipe: Annie’s Eats

Serves 2. (Double recipe if needed.)

Spicy Citrus Black Beans

(I used slow cooker)
1 can black beans
1/2 cup frozen corn
1/2 yellow onion, chopped
1/2 pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste)
1/2 cup reduced-sodium chicken or vegetable broth
3/4 tsp. dried oregano
1 bay leaf
1/4 tsp. salt
2 cloves garlic, minced
1 tsp. pureed chipotles in adobo (I didn’t have any, so this was omitted.)
3/4 tsp. ground cumin
¼ cup freshly squeezed orange juice
Juice of 1 lime (I only had lemon juice.)
1 tbsp. white wine vinegar
Chopped fresh cilantro, to taste, plus more for garnish (I left this out since I am not a huge cilantro fan, nor did I have any.)

Place the beans in a colander and rinse thoroughly.  Add beans and rest of ingredients to slow cooker layer by layer. Mix through. Cover. Turn heat on low and let cook until needed.

Tequila Lime Grilled Chicken

1/4 cup tequila
1/2 cup freshly squeezed lime juice (once again, only had lemon juice)
1/4 cup freshly squeeze orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. black pepper
1 boneless, skinless chicken breast

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag.  Mix well. Add the chicken breast to the container.  Cover and refrigerate overnight, or at least 8 hours. (I only had mine in a couple of hours in the fridge. They were fantastic, but if they had longer, I can imagine how good they’d be.)

Heat grill to medium-high heat.  Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. Allow the chicken to rest for 5 minutes before cutting into small bite-sized pieces.

Rice

2 cups rice.

Cook as directed. (I popped in a 2 cup bag of brown rice in the microwave for 3 minutes. DONE!)

Salsa

Add your favorite salsa as one of the layers for that extra kick!

To assemble bowl:

Start with a layer of rice, then the beans from the slow cooker. Top with chicken pieces, salsa and shredded cheddar cheese. Add sour cream, if desired.

Enjoy!