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Chipotle Chicken Burrito
I love a fat, fully loaded burrito–but making one at home usually means lots of time, effort, and dirty dishes since a good burrito needs so many different components.I streamlined the process for you, cutting the fuss and the mess in half. It starts with a chipotle marinade that’s got that sweet heat and soy sauce for a hit of umami. I set some aside before pouring it over my chicken thighs. Every good burrito needs a salsa, so let’s be efficient and utilize the extra space on the sheet tray to roast off our veg for a salsa verde. But, we’re still missing some other goodies. We need our fajita veg, beans, and arroz. So hear me out why not combine it all in one pot. I add the reserved marinade in there for that sabor then some fire roasted tomatoes, beans, and washed rice, thirsty and ready to drink all that goodness up. Some chicken stock, a good pinch of salt. When it’s ready I finish it with cilantro and lime. This is enough on its own, I swear you don’t even need the burrito. The chicken’ll be ready around the same time, I like to finish it on a broil to get it nice and lacquered. Pro tip, toss it in those roasting juices, MMM!! The final piece is the salsa verde, I blend everything with some cilantro, lime, salt, and boom.
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