Smoky Chicken Burrito Bowl
This smoky chicken burrito bowl brings together juicy seasoned chicken, warm cilantro-lime rice, black beans, sweet corn, and sizzling bell peppers. Finish it with fresh lime, jalapeño slices, and a creamy chipotle-lime sauce for a colorful dinner that’s every bit as satisfying as it looks.
Why You’ll Love This Recipe
Whenever I visit the United States, Mexican food is always at the top of my list. On our last trip to Texas, we ate some phenomenal meals that I still find myself thinking about. I haven’t found quite the same flavors in Australia or Bali, so recreating those meals at home has become part of the fun. And one day, I absolutely have to make it to Mexico.
I love the smoky flavor of the chicken and peppers here, especially when everything is piled into a bowl with warm rice and a generous spoonful of sauce. I keep the heat optional, so everyone can make their bowl as spicy as they like.
Ingredients & Substitutions
Chicken thighs stay juicy and pick up the smoky paprika and cumin beautifully, although chicken breasts also work. Use warm white rice with cilantro and lime, or don’t forget you can reheat rice you’ve already cooked and refrigerated safely. Black beans, corn, sautéed bell peppers, and jalapeño slices give the bowl its color and texture. Add avocado, cheese, pico de gallo, or sour cream if you like a good amount of toppings on your burrito bowls!
Add an Indonesian Twist
For an Indonesian-inspired variation, stir 1 teaspoon of kecap manis into the chicken during its final minute in the skillet. The sweet soy glaze adds savory depth and a little caramelization without taking over the Mexican-inspired seasonings. If you’d like more heat, serve sambal oelek on the side and let everyone add their own. Both are optional; the original smoky burrito bowl is delicious as it is.
Tips for the Best Chicken Burrito Bowl
Let the chicken brown before moving it around too much, and cook the peppers over fairly high heat for lightly charred edges. Warm the beans and corn separately so the bowl stays hot. I often already have cooked rice in the fridge, but you can start fresh rice in a rice cooker while the chicken cooks.
Storage & Reheating
Refrigerate cooked chicken, rice, beans, and vegetables promptly in separate airtight containers for up to 3–4 days. Keep sauce and fresh garnishes separate. Reheat leftovers to 165°F before assembling the bowls; add lime, herbs, and sauce just before serving.
4
servings14
minutes20
minutes34
minutesIngredients
- For the Smoky Chicken
1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon olive oil
1½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
- For the Rice and Bowl
3 cups cooked white rice, freshly cooked or safely refrigerated
2 tablespoons chopped fresh cilantro, plus more to serve
1 lime, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tablespoon olive oil, for peppers
1 can (15 ounces) black beans, rinsed and drained
1½ cups corn kernels, thawed if frozen
1 small jalapeño, thinly sliced, optional
- For the Creamy Sauce
⅓ cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
½ teaspoon smoked paprika
1 teaspoon chipotle pepper in adobo sauce, finely minced, optional for extra smoky heat
1–2 tablespoons water, to thin as needed
Directions
- Season the Chicken
- Toss chicken with olive oil, smoked paprika, cumin, garlic powder, oregano, salt, and pepper until coated.
- Cook the Rice
- If using freshly cooked rice, start it in the rice cooker according to the manufacturer’s directions. If using refrigerated rice, reheat it thoroughly to 165°F. Toss warm rice with cilantro and the juice of ½ lime.
- Sear the Chicken
- Heat a large skillet over medium-high heat. Add the chicken in an even layer and cook for 8–10 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a plate and keep warm.
- Char the Peppers
- Add 1 tablespoon olive oil and both sliced bell peppers to the skillet. Cook over medium-high heat for 4–5 minutes until tender-crisp with a few browned edges.
- Warm the Beans and Corn
- Warm black beans and corn in a small saucepan or microwave until hot. Season lightly with salt and a squeeze of lime.
- Mix the Sauce
- Stir together mayonnaise, sour cream, lime juice, smoked paprika, and optional minced chipotle. Add a little water until the sauce is spoonable.
- Build Your Bowls
- Divide rice among four bowls. Top with smoky chicken, peppers, beans, and corn. Add jalapeño slices if desired, drizzle with sauce, and serve with the remaining lime wedges and extra cilantro.
