Chipotle Chicken Burrito Bowl Copycat

thespruceeats.com

pat adams

subheading: For Marinade:

½ medium yellow onion, coarsely chopped

1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce

3 large cloves garlic, coarsely chopped

½ cup chicken broth

2 ½ tablespoons freshly squeezed lime juice

2 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons fine salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

subheading: For the Burrito Bowl:

6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts

3 cups cooked white, or brown rice

2 cups shredded iceberg lettuce

1 cup cooked black beans

1 cup shredded Monterey Jack, or cheddar cheese

1 cup homemade or store-bought salsa

1 cup sour cream

1 cup homemade or store-bought guacamole

Directions at thespruceeats.com

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