Cheap And Healthy Burrito Bowl, That Anyone Can Make

• tiempo activo: 45 minutes
• tiempo total: 2 hours

Ingredientes

1/2 red onion, thinly sliced

1 cup (240ml) water

1 cup (240ml) white distilled vinegar

1 tablespoon (10g) Kosher salt

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1 7-ounce can chipotle peppers in adobo

2 1/2 teaspoons (8g) Kosher salt

4 cloves garlic, grated

6 boneless, skinless chicken thighs (about 1 ½ pounds or 680g)

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1 white onion, diced

1 serrano pepper, thinly sliced

1 Roma tomato, roughly chopped

Salt, to taste

1 15-ounce can black beans, drained

1 cup (240ml) chicken stock

4 cloves garlic, finely chopped

Instrucciones

Add sliced onion to a 1-quart heatproof jar or container.

In a medium saucepan over medium high heat combine water, vinegar, and salt. When the mixture begins to boil, remove from heat and pour over the red onions to cover.

Let the mixture come to room temperature, uncovered. Once cooled, cover with a tight fitting lid and refrigerate. The pickled onions can be stored in the fridge for a few months.

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Strain the liquid from the chipotle in adobo can into a bowl. Roughly chop the peppers and add those back into the liquid along with the salt and garlic. Stir to combine.

To a large bowl add the chicken thighs and pour the chipotle in adobo marinade over the chicken, stirring to evenly coat all the chicken. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, but up to overnight.

Heat a cast iron pan, grill pan or grill over medium high heat. Evenly coat the pan with vegetable oil or cooking spray. Once the pan is nearly smoking, add your chicken, in batches, to avoid overcrowding. Sear for 2-3 minutes per side, or until deeply golden brown and beginning to char in spots. Continue to cook, turning often until the chicken is cooked through and has an internal temperature of 165℉ / 74℃.

If the chicken is getting too charred before it is cooked in the center, transfer to a foil lined baking sheet, and place in a 375℉ / 190℃ oven to finish cooking through.

Let rest at room temperature for about 5 minutes before dicing and serving.

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In a medium saucepan over medium heat, add vegetable oil or enough cooking spray to coat the bottom of the pan. Once hot add the onion, serrano, and tomato. Season to taste with salt and sauté until the vegetables begin to soften, about 2-3 minutes.

Stir in the black beans, stock, and more salt to taste. Bring to a boil over medium high, reduce the heat to low and simmer until the vegetables are softened and the stock is reduced by about a quarter.

Remove from heat and stir in the garlic. Keep warm until ready to serve.