Al Pastor Chicken Burrito Bowl
Ingredients
Bowl:
- 2 qt BEN'S ORIGINAL™ Cilantro Lime Rice
- 2 cups Al Pastor Chicken Thighs, prepared
- ⅓ cup Pico de Gallo
- ½ cup Roasted Tomato and Pineapple Salsa
- ½ cup Scallions, chopped
Al Pastor Chicken Thighs
(Total Yield: 2 cups)
- ½ ea Yellow Onion, chopped
- 2 cloves Garlic
- 2 ea Chipotle Peppers in Adobo, drained
- ⅓ cup Orange Juice
- 2½ tsp Apple Cider Vinegar
- 1½ Tbsp Brown Sugar
- ¾ tsp Ground Cumin
- ¾ tsp Dried Oregano
- 1¼ tsp Kosher Salt
- 1½ lb Chicken Thighs, boneless/skinless
- 1¾ cup Canned Pineapple, drained
Al Pastor Chicken Burrito Bowl
Makes: 8 servings
Direction
Al Pastor Chicken Thighs
- Blend all ingredients except for chicken and pineapple to make the marinade.
- Combine marinade with chicken in a large mixing bowl, cover and allow chicken to marinate for 6 hours or overnight.
- Preheat oven to 450°F.
- Lay marinated chicken onto a parchment-lined sheet tray. Roast chicken for 15 minutes; chicken will not be completely cooked through.
- Preheat broiler. Remove chicken from tray and dice into ½" cubes. Add cut chicken back onto sheet tray and add pineapple. Broil under heat for 5 minutes or until chicken is fully cooked and slightly crisped/charred and the pineapple and marinade begin to caramelize.
- Once chicken is fully cooked, remove from broiler and transfer into a large mixing bowl. Incorporate with pineapple and pan juices.
- Chill accordingly and reserve or keep warm for service.
To Assemble
- Place 1 cup of rice in serving bowl.
- Top with ¼ cup of Al Pastor Chicken.
- Garnish with 2 tsp of pico de gallo, 1 Tbsp of salsa and 1 Tbsp of chopped scallion.