BBQ chicken burrito bowls with chipotle mayonnaise dressing from Food52

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Notes about this recipe

  • Eat Your Books

    Marinate 30 minutes to 24 hours.

  • dinnermints on April 16, 2021

    I like this as a template, but gave it three stars because I thought the chipotle mayo was too oily, which kind of ruined the dressing for me. Next time I would try the dressing from this site: https://suebeehomemaker.com/skinny-chipotle-ranch-dressing/ - 10oz Greek yogurt, 1/3 cup light mayo, 1/3 cup chopped cilantro, 2 T chipotle peppers in adobo, juice from 1 large lime, 1 tsp smoked paprika, 1/2 tsp onion powder, salt & pepper to taste. For the chicken, I made half of a slow-cooker recipe I found through EYB: https://www.thekitchn.com/slow-cooker-bbq-chicken-recipe-256068, that worked well. The rice/bean mixture was good, but since the rice was cooked in chicken broth, it didn't need 1/2 tsp. salt; next time would omit or just use 1/4 tsp.

  • Rutabaga on January 07, 2018

    Burrito bowls are such a wonderful, customizable meal, easy to size up as needed, and this recipe was no exception. For the kids, I served leftover plain rice, as I wasn't sure they'd go for the seasoned rice with beans (kidney beans, since that was convenient). The chipotle mayo is delicious, but adding salsa is also good. I sautéed the chicken after letting it marinate for 24 hours, and it had good flavor and stayed relatively moist.

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