Chicken Burrito Bowl With Charred Corn Poblano Swirl

Craving a vibrant, flavorful, and satisfying meal? Look no further than this Chicken Burrito Bowl with Charred Corn‑Poblano Swirl! This isn’t your average burrito bowl; the star of the show is a stunning, homemade charred corn and poblano puree that adds a smoky sweetness and beautiful color. We’re building layers of incredible taste and texture – tender halal chicken, fluffy cilantro-lime rice, hearty black beans, creamy avocado, and a delightful crunch from toasted pepitas. It’s a complete meal that’s both healthy and incredibly delicious. Get ready to experience a fiesta in every bite!

What You’ll Need

• Halal Chicken Thighs (500g / 1 lb): We’re using chicken thighs because they stay incredibly moist and flavorful during cooking. Cut into strips, they cook quickly and are perfect for soaking up all the delicious spices. Ensure it’s halal-certified for dietary preferences.
• Olive Oil (2 Tbsp / 30 ml): Extra virgin olive oil provides a healthy fat base for marinating the chicken and adds a subtle fruity flavor.
• Ground Cumin (1 tsp / 5g): Cumin is a warm, earthy spice that’s essential in Mexican-inspired cuisine. It adds depth and complexity to the chicken marinade.
• Smoked Paprika (1 tsp / 5g): Smoked paprika brings a delightful smoky flavor that complements the charred poblano pepper beautifully. It also adds a vibrant red hue.
• Garlic Powder (½ tsp / 2.5g): Garlic powder provides a convenient and consistent garlic flavor throughout the chicken.
• Onion Powder (½ tsp / 2.5g): Similar to garlic powder, onion powder adds a subtle onion flavor that enhances the overall savory profile.
• Black Pepper (¼ tsp / 1g): Freshly ground black pepper adds a touch of spice and enhances the other flavors.
• Salt (to taste): Essential for seasoning! Adjust the amount to your preference.
• Long-Grain White Rice (200g / 1 cup): Long-grain rice provides a fluffy base for the bowl. Basmati or jasmine rice can also be used for a more fragrant option.
• Water (400 ml / 1 ⅔ cup): Used to cook the rice to perfection.
• Lime Juice (1 Tbsp / 15 ml – for rice): A squeeze of fresh lime juice brightens up the rice and adds a zesty flavor.
• Fresh Cilantro (1 Tbsp chopped, plus extra for garnish): Cilantro adds a fresh, herbaceous note to the rice and a beautiful garnish to the finished bowl.
• Frozen Corn Kernels (1 cup / 150g), thawed: Frozen corn is a convenient and readily available option. Thawing it before blending ensures a smooth puree.
• Poblano Pepper (1 medium): Poblano peppers have a mild heat and a rich, smoky flavor. Charring the pepper intensifies its flavor and makes it easier to peel.
• Jalapeño (1 small, seeded and minced – optional): For those who like a little extra heat, a minced jalapeño adds a spicy kick to the corn-poblano puree.
• Vegetable Broth (2 Tbsp / 30 ml): Vegetable broth helps to create a smooth and flavorful puree.
• Lime Juice (1 Tbsp / 15 ml – for puree): Another burst of lime juice to balance the flavors in the puree.
• Salt (½ tsp / 2.5g – for puree): Seasoning for the puree.
• Black Beans (1 cup / 150g), rinsed and drained: Black beans add protein, fiber, and a hearty texture to the bowl.
• Avocado (1), diced: Creamy avocado adds healthy fats and a luxurious texture.
• Shredded Lettuce (1 cup / 150g): Crisp lettuce provides a refreshing crunch.
• Shredded Cheddar Cheese (½ cup / 75g), halal-certified: Cheddar cheese adds a savory and melty element. Ensure it’s halal-certified.
• Toasted Pepitas (¼ cup / 30g): Toasted pepitas (pumpkin seeds) provide a delightful crunch and nutty flavor.
• Lime Wedges (optional): For serving, allowing everyone to customize the acidity to their liking.

Crafting Your Perfect Chicken Burrito Bowl: A Step-by-Step Guide

1. Marinate the Chicken: In a medium bowl, combine the halal chicken strips with olive oil, cumin, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Ensure the chicken is evenly coated with the spices. Allowing it to rest for at least 10 minutes allows the flavors to penetrate the meat, resulting in a more flavorful final dish.
2. Cook the Cilantro-Lime Rice: Rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming sticky. Combine the rinsed rice, water, 1 tablespoon of lime juice, and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. After simmering, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped fresh cilantro. The lime juice adds a bright, zesty flavor that complements the other ingredients.
3. Char the Poblano Pepper: Char the poblano pepper directly over an open flame on a gas stove, or under the broiler in your oven. Rotate the pepper frequently until the skin is blackened on all sides. Place the charred pepper in a bowl, cover it with plastic wrap, and let it steam for 5-10 minutes. This makes it easier to peel off the blackened skin. Once cooled, peel, seed, and dice the pepper. Charring the pepper imparts a smoky flavor that is crucial to the overall taste of the bowl.
4. Prepare the Charred Corn-Poblano Swirl: In a blender, combine the thawed corn kernels, diced charred poblano pepper, optional minced jalapeño (for extra heat), vegetable broth, 1 tablespoon of lime juice, and ½ teaspoon of salt. Blend until smooth and creamy. This vibrant puree is the signature element of the dish, adding both flavor and visual appeal.
5. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken strips and cook for 5-6 minutes, turning once, until browned and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safety. Transfer the cooked chicken to a plate and let it rest briefly before assembling the bowls.
6. Assemble the Bowls: Divide the cilantro-lime rice evenly among four serving bowls. Top with black beans, cooked chicken, diced avocado, shredded lettuce, and shredded cheddar cheese.
7. Add the Swirl and Garnish: Drizzle 2-3 tablespoons of the charred corn-poblano puree over each bowl, starting from the center and swirling it outward to create a visually striking ribbon. Finish with a sprinkle of toasted pepitas and a generous handful of fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of freshness.

Tips for the Best Flavor Combination

The beauty of this Chicken Burrito Bowl lies in the balance of flavors and textures. The smoky charred poblano, the bright lime, the creamy avocado, and the crunchy pepitas all work together to create a truly satisfying meal. Don’t be afraid to adjust the amount of jalapeño to your preferred level of spice. For a richer flavor, consider using chicken broth instead of water when cooking the rice.

The Art of the Charred Corn-Poblano Swirl

The swirl isn’t just for looks! It’s a flavor delivery system. By swirling the puree, you ensure that every bite contains a bit of that smoky, sweet, and slightly spicy goodness. The contrast between the bright orange swirl and the other ingredients also makes the bowl visually appealing, enhancing the overall dining experience. The poblano pepper, once charred, develops a unique sweetness that complements the corn beautifully.

Why This Recipe Works: A Flavorful Foundation

This Chicken Burrito Bowl recipe is built on a foundation of complementary flavors. The cumin and smoked paprika in the chicken marinade provide a warm, earthy base. The lime juice brightens the rice and the puree, while the avocado adds a creamy richness. The poblano pepper, with its mild heat and smoky flavor, is the star of the show, tying all the elements together. The use of halal chicken ensures the recipe is accessible to a wider range of dietary preferences.

Customization Options: Make It Your Own

Feel free to customize this bowl to your liking! Swap the cheddar cheese for Monterey Jack or pepper jack. Add a dollop of sour cream or Greek yogurt for extra creaminess. Include other vegetables like bell peppers or onions. For a vegetarian option, replace the chicken with seasoned tofu or more black beans. The possibilities are endless!

Frequently Asked Questions

Can I make the puree ahead of time?

Yes! The charred corn-poblano puree can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Is the jalapeño necessary?

No, the jalapeño is optional. If you prefer a milder flavor, you can omit it altogether.

Can I use canned corn instead of frozen?

Yes, you can use canned corn, but be sure to drain it well before blending.

Enjoy this vibrant and flavorful Chicken Burrito Bowl with Charred Corn‑Poblano Swirl! Don’t forget to save this recipe to Pinterest for later!

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