Chicken Burrito Bowl
Total: 1hr 25mins
Cook: 1hr 15mins
6 skinless chicken thighs on the bone
4 cups water
1 (14½-ounce) can diced tomatoes
2 bay leaves
2 pickled Serrano or jalapeño chiles, chopped
2 limes, sliced
1 onion, halved
1 tablespoon Mexican oregano
2 teaspoons ancho chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ cups instant long-grain rice
1 tablespoon chopped fresh cilantro,
2 avocados peeled, pitted, diced, and tossed with lime juice
1: Put the chicken and water into a saucepan and slowly bring to a boil, skimming the surface as necessary. When the foam stops rising, stir in the tomatoes, bay leaves, chiles, lime slices, onion, oregano, chili powder, ground coriander, and cumin and season with salt and pepper, if using. Adjust the heat so the liquid just bubbles, then let simmer for about 60 minutes, until the liquid evaporates and the meat is tender. The juices should run clear when the tip of a sharp knife is inserted into the thickest part of the meat.
2: Meanwhile, cook the rice according to the package directions, then drain well and keep hot.
3: Use a slotted spoon to transfer the chicken to a bowl. Remove the bones and use two forks to shred the meat. Adjust the seasoning, if using.
4: To serve, divide the rice among four warmed bowls, then top with the shredded chicken. Sprinkle with chopped cilantro and serve with the avocado.