Saucy Chicken Burrito Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  8 oz
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• smoky red pepper crema
  3 tbsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• medium pan

1. 

   1

   jasmine rice water red onion diced skinless dark meat chicken smoky red pepper crema long green pepper tomato lime tex-mex paste cilantro cooking oil butter salt black pepper

   jasmine rice: ¾ cup, water: ¾ cup, red onion: 1 unit, diced skinless dark meat chicken: 8 oz, smoky red pepper crema: 3 tbsp, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit, tex-mex paste: 2 tbsp, cilantro: ¼ cup, cooking oil: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   In a small pot , combine jasmine rice, water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
3. 

   3

   While rice cooks, wash and dry all produce. Core, deseed, and slice long green pepper and red onion into wedges. Dice tomato and mince a quarter of the onion. Quarter lime. Finely chop cilantro.
4. 

   4

   In a small bowl , combine diced tomato, minced onion, and juice from half the lime. Season with a pinch of salt and set aside.
5. 

   5

   Heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add green pepper and onion wedges. Season with a pinch of salt. Cook, stirring occasionally, until softened and lightly charred ⏱️ 7 minutes .
6. 

   6

   Add another drizzle of cooking oil to the same pan over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until browned ⏱️ 4 minutes . Stir in tex-mex paste and cook until chicken is cooked through and coated in sauce ⏱️ 2 minutes .
7. 7

   Fluff cooked rice with a fork; stir in butter, lime zest, and half the cilantro. Season with salt and black pepper to taste. Divide rice between plates. Top with saucy chicken, charred peppers and onions, and salsa. Drizzle generously with smoky red pepper crema and serve with remaining lime wedges.