So here is Part Two from last weeks Guacamole Post. The flavors of this recipe is definitely on point, I feel it tasted exactly like a Chipotle Burrito Bowl (Just wish I cooked the rice a little better). I guess really the only thing is convenience, it's a lot easier to just go buy a Burrito Bowl at Chipotle. I think where this recipe would shine is if you had a party or if you have a larger family and you could have people build their own burrito bowls.
One thing that I did learn though is a really easy substitute for Chipotles in Adobo. Me being the bone head I am, forgot to grab a can for this recipe. So I did a little googling to find this substitute that worked out really nice. You simply mix 1 Tbsp Ketchup, 1 Tbsp Apple Cider Vinegar, 1/2 tsp Smoked Paprika, 1/2 tsp Cayenne Powder, 1/2 tsp Cumin, and a pinch of oregano. It worked surprisingly well! Permanent substitute? No, but an easy fix with some common household ingredients for sure. On to the recipe!
Prep time: 1hr | Cook time: 30min | Total time: 1hr30min | Yield: 4 portions
For the Chicken
- 1 Tbsp vegetable oil
- 2 chipotle peppers in adobo, finely chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 3 boneless, skinless chicken breasts
For the Rice
- 1 tsp vegetable oil
- 1 cup white basmati rice
- 2 cups water
- 1 lime, juiced
- 2 Tbsp fresh cilantro, chopped
- kosher salt to taste
For the Toppings
- 1 cup black beans, warmed
- 1 cup charred corn (canned or frozen), warmed
- 1 each red and green pepper, julienned and sauteed
- 1 cup guacamole
- 1 cup pico de gallo, or salsa of your choosing
- 1 cup monterey jack cheese, finely shredded
For the Chicken
- Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl, stir to combine.
- Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place in the fridge and let it marinate for at least 1 hour.
- Heat a large saute pan or outdoor grill to medium high heat. Place the chicken on the cooking surface and cook 5 to 6 minutes per side, until the internal temperature reads 165F. Remove chicken and let rest for 10 min. Chop the chicken into small bit sized pieces and use as needed.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and saute for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff the rice with a fork.
- Arrange equal parts of the white rice and chopped chicken in 4 bowls. Top with equal parts of the black beans, corn, guacamole, fajita peppers, and cheese. Season with salt and pepper as needed and serve immediately.
Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your chicken, like in this recipe to 165F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!
Sharing is caring...
HAPPY NEW YEAR!! I think my most favorite of part New Year's is having Pork and Sauerkraut. I don't think I have ever NOT had Pork and Sauerkraut on New Year's day as a matter of fact. Then after moving to Indiana, I soon discovered that having Pork and Sauerkraut on New Year's Day as a way to bring you good fortune in the New Year isn't a very common tradition. After doing some more research I learned that it was brought over from Germany via the Pennsylvania Dutch. Here is a more detailed right up on the tradition:
With everything in the kitchen, there are usually multiple ways to do recipes. I know some people use ham, loins, chops, roasts...it all works. But, like in the quotation above, sauerkraut pairs really well with a piece of fatty pork, which is why I chose to go with country pork spare ribs because they have a wonderful blend of white and dark pork, as well as, a nice marble of fat. Then I also add in some polish kielbasa which also adds a nice fatty/smokey flavor.
While this dish has a special place in my heart for New Year's, it tastes good all year long. It makes a lot and it tastes absolutely delicious!
Pork and Sauerkraut
Prep time: 25m | Cook time: 6-8hrs | Total time: 6.5-8.5hrs | Yield: 4-6 servings
- 1 medium yellow onion, halved and thinly sliced
- kosher salt and fresh ground black pepper, to taste
- 2 pounds homemade or prepared sauerkraut, drained of excess liquid
- 2 tsp fennel seeds
- 2 pounds boneless country pork spareribs
- 1 pound kielbasa, cut crosswise into 3-inch pieces
- 1/2 cup low-sodium chicken stock
- 1/2 cup beer (I used an IPA)
- Dijon or whole-grain mustard, for serving
- Generously season spareribs with salt and pepper. Heat a large pan over medium high heat, add a tablespoon of canola oil and sear the spareribs until browned on all sides. Remove to a plate and set aside.
- Add the sliced onions and drained sauerkraut to the slow cooker, season with salt, pepper, and fennel season. Stir to combine.
- Add the kielbasa to the slow cooker, stir to combine.
- Add the seared spareribs on top of the sauerkraut mixture and then add the stock and beer to the slow cooker. Cook on low heat for 6-8 hours until the ribs are tender.
- Arrange the sauerkraut mixture and pork on a serving platter and then drizzle with some of the remaining juices. Serve with mustard
Other recipes you will enjoy...
Hello Happy Valley Chow lovers! It's July 2nd and I am super excited for the 4th of July. The weather is looking to be beautiful and I finally convinced my beautiful wife to let me buy my first grill (Thank you honey, I love you!). I can't tell you how excited I am to finally have a grill, I haven't had my own in 4 years so this baby is definitely going to get some usage! Not only am I excited to use it, but I am also excited to share with you guys all the lovely stuff that comes off of it. I am also working on getting some grill related gadgets to demo for you, so be sure to keep a watch out for that!
But, first things first, this beautiful piece of American dream needs to be appropriately broken in. What better way to break it in than on America's day...the day that we received our independence. The day that celebrates our freedom with barbecues, beer, and blowing crap up. The 4th of July. That is correct, this puppy is going to be cranking with all vents open, turning out beautiful pieces of charred meat and more charred meat.
Something else that just absolutely screams 4th of July is pie...in order to have a legit barbecue, you need to have some pie. While this is your traditional French Silk Pie...I cannot, with my red, white, and blue blood, call it that for 4th of July. So we are going to call this 'Murican Silk Pie. So, after you chow down on your burgers and dogs...cut yourself off a slice of this delicious 'Murican Silk Pie and enjoy the fireworks! Happy 4th of July everybody, be safe!
'Murican Silk Pie
Prep time: 50 min | Cook time: 2 hr | Total time: 2 hrs 50 min | Yield: Serves 10
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 3 oz unsweetened chocolate, cut into pieces
- 1 cup sugar
- 1/2 teaspoon vanilla
- 3 pasteurized eggs
- 1 cup sweetened whipped cream
- Chocolate curls, as needed
- Heat oven to 450F. Make pie crust as directed on box for one-crust baked shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 min.
- In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.