Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked rice
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the chicken, onion, garlic, chipotle peppers, oregano, cumin, paprika, salt, and black pepper.
2. Pour the diced tomatoes over the chicken mixture and stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks.
5. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Add the black beans to the slow cooker and stir to combine.
7. To assemble the burrito bowls, divide the rice among four bowls.
8. Top each bowl with the chicken and bean mixture.
9. Add sliced avocado and chopped cilantro to each bowl.
10. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
- Low or high setting on a slow cooker
Serving size:
- 4 servings
Nutritional information:
- Calories: 427
- Fat: 14g
- Carbohydrates: 45g
- Protein: 30g
- Fiber: 14g
- Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork shoulder.
- Black beans can be substituted with pinto beans or kidney beans.
- Chipotle peppers in adobo sauce can be substituted with 1 teaspoon of chipotle powder.
Variations:
- Add sliced bell peppers and onions to the slow cooker for added flavor and nutrition.
- Top the burrito bowls with shredded cheese or sour cream for added creaminess.
Tips and tricks:
- Use a slow cooker liner for easy cleanup.
- Double the recipe and freeze the leftovers for a quick and easy meal later on.
Storage instructions:
- Store leftover chicken and bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and bean mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the burrito bowls in colorful bowls for added visual appeal.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with tortilla chips and salsa for a complete Mexican-inspired meal.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Side salad
Troubleshooting advice:
- If the chicken is not tender enough, cook for an additional hour on low or 30 minutes on high.
Food safety advice:
- Make sure the chicken reaches an internal temperature of 165°F before serving.
Food history:
- Tinga is a traditional Mexican dish made with shredded meat in a tomato and chipotle sauce.
Flavor profiles:
- Smoky, spicy, and savory
Serving suggestions:
- Serve the burrito bowls with lime wedges on the side for added acidity.
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Region: Mexican