One Pot Chicken Burrito Bowl With Smoky Chipotle Lime Drizzle

Craving a vibrant, satisfying meal that won’t leave you with a mountain of dishes? Look no further! This One Pot Chicken Burrito Bowl with Smoky Chipotle Lime Drizzle is a flavor explosion that’s surprisingly simple to make. We’ve streamlined the burrito experience into a single pot, creating a hearty and healthy dish packed with smoky, spicy, and zesty notes. Perfect for a weeknight dinner or a casual weekend gathering, this recipe is a guaranteed crowd-pleaser. Get ready to experience burrito bliss, simplified!

What You’ll Need

• 900 g (2 lb) boneless skinless chicken thighs: We’re using chicken thighs here for their incredible flavor and ability to stay juicy during simmering. Cut into bite-size pieces, they cook quickly and evenly throughout the bowl.
• 30 ml (2 Tbsp) olive oil: A good quality olive oil is essential for sautéing the vegetables and searing the chicken, building a flavorful base for the entire dish.
• 5 g (1 tsp) smoked paprika: This isn’t just paprika; the *smoked* variety adds a deep, smoky flavor that’s crucial to the overall profile of the bowl.
• 5 g (1 tsp) ground cumin: Cumin provides a warm, earthy undertone that complements the chipotle and paprika beautifully.
• 5 g (1 tsp) chipotle powder: The star of the show! Chipotle powder delivers a smoky heat that’s characteristic of Southwestern cuisine. Adjust the amount to your spice preference.
• 5 g (1 tsp) garlic powder: Garlic powder offers a convenient way to infuse the chicken with a savory garlic flavor.
• 5 g (1 tsp) salt, plus more to taste: Salt enhances all the other flavors and is essential for seasoning the chicken and the overall bowl.
• 2 g (½ tsp) freshly ground black pepper: Freshly ground black pepper adds a subtle spice and complexity.
• 1 large onion (≈150 g/5 oz): Diced onion forms the aromatic base of the bowl, providing sweetness and depth.
• 1 red bell pepper (≈150 g/5 oz): Red bell pepper adds a touch of sweetness and vibrant color.
• 150 g (1 cup) frozen corn kernels: Frozen corn is a convenient and readily available addition, providing a pop of sweetness and texture.
• 240 g (1 cup) cooked black beans: Black beans are a fantastic source of protein and fiber, adding a hearty element to the bowl. Be sure to rinse and drain them well.
• 360 g (2 cups) cooked long‑grain rice (or quinoa): We’re using long-grain rice for its fluffy texture, but quinoa is a great healthy alternative.
• 480 ml (2 cups) low‑sodium vegetable broth: Vegetable broth provides the liquid base for simmering the chicken and vegetables, infusing the bowl with flavor. Using low-sodium allows you to control the salt level.
• 240 ml (1 cup) water: Water helps to create the right consistency for simmering.
• 120 ml (½ cup) plain Greek yogurt (or plant‑based yogurt): Greek yogurt forms the base of our creamy chipotle lime drizzle. It adds tanginess and richness. Plant-based yogurt works beautifully for a dairy-free option.
• 30 ml (2 Tbsp) fresh lime juice: Freshly squeezed lime juice is *essential* for brightening the flavors and adding a zesty kick.
• 15 ml (1 Tbsp) chipotle in adobo sauce, minced (or 1 tsp chipotle powder): Chipotle in adobo sauce adds a complex smoky heat and a touch of sweetness. If you can’t find it, chipotle powder is a good substitute.
• 5 ml (1 tsp) honey (optional): A touch of honey balances the spice and acidity in the crema, adding a subtle sweetness.
• 30 g (2 Tbsp) toasted pepitas (pumpkin seeds): Toasted pepitas provide a delightful crunch and nutty flavor.
• 8 g (2 Tbsp) fresh cilantro: Fresh cilantro adds a bright, herbaceous note that complements the other flavors.
• 1 lime: Cut into wedges for serving, allowing everyone to customize the zestiness of their bowl.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Chicken Thighs: You can use boneless, skinless chicken breasts, but they may become drier during simmering.
• Long-Grain Rice: Quinoa, brown rice, or even cauliflower rice (for a low-carb option) work well.
• Greek Yogurt: Sour cream or crème fraîche can be used in place of Greek yogurt, but they will have a slightly different tang.
• Chipotle in Adobo Sauce: Increase the amount of chipotle powder to 1-2 teaspoons, depending on your spice preference.

Bringing It All Together: Step-by-Step Instructions

1. Season the Chicken: In a large bowl, combine the bite-sized chicken pieces with smoked paprika, cumin, chipotle powder, garlic powder, salt, and pepper. Toss thoroughly to ensure each piece is evenly coated with the spice blend. This initial seasoning is crucial for infusing the chicken with that signature smoky flavor.
2. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot (Dutch ovens work wonderfully!) over medium-high heat. Once the oil is shimmering, add the seasoned chicken and sear it until browned on all sides – about 4 minutes. Don’t overcrowd the pot; work in batches if necessary to achieve a good sear. Removing the chicken after searing locks in the juices and adds depth of flavor.
3. Sauté the Vegetables: In the same pot, add the diced onion and red bell pepper. Sauté for approximately 3 minutes, stirring frequently, until they begin to soften and become translucent. This builds a flavorful base for the entire dish.
4. Add Corn & Return Chicken: Stir in the frozen corn kernels and cook for another minute, allowing them to slightly thaw and brighten in color. Then, return the seared chicken to the pot.
5. Simmer to Perfection: Add the rinsed and drained black beans, vegetable broth, and water to the pot. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally. This simmering process allows the flavors to meld and the chicken to become incredibly tender.
6. Incorporate Rice & Steam: Add the cooked rice (or quinoa) to the pot. Gently fold it into the chicken and vegetable mixture, ensuring it’s evenly distributed. Cover the pot again and remove it from the heat. Let it steam for 10 minutes. This final steaming step allows the rice to absorb the flavorful broth and become perfectly fluffy.
7. Prepare the Chipotle Lime Crema: While the bowl is resting, prepare the creamy sauce. In a small bowl, whisk together the Greek yogurt, fresh lime juice, minced chipotle in adobo sauce (or chipotle powder), and honey (if using). Add a pinch of salt to balance the flavors. Taste and adjust the lime juice or chipotle to your preference.
8. Assemble & Garnish: Spoon a generous portion of the chicken-rice mixture into wide bowls. Drizzle a swirl of the chipotle lime crema over the top. Sprinkle with toasted pepitas and chopped cilantro. Serve immediately with lime wedges on the side.

Why One Pot Matters: Efficiency and Flavor

The beauty of this One Pot Chicken Burrito Bowl lies in its simplicity and efficiency. Cooking everything in a single pot minimizes cleanup and allows the flavors to develop beautifully as they meld together during the simmering process. The initial searing of the chicken creates a rich foundation, while the vegetables soften and release their sweetness. The long, slow simmer ensures the chicken is incredibly tender and the rice absorbs all the delicious broth. It’s a complete meal made easy!

Customizing Your Bowl: Spice Level & Toppings

Don’t be afraid to adjust the spice level to your liking! If you prefer a milder flavor, reduce the amount of chipotle powder or adobo sauce. For a fiery kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. The toppings are also incredibly versatile. Consider adding avocado slices, shredded cheese, pickled onions, or a dollop of guacamole for extra flavor and texture.

The Magic of Chipotle in Adobo

Chipotle peppers in adobo sauce are the secret weapon in this recipe. They bring a complex smoky heat that elevates the entire dish. The adobo sauce itself is a flavorful blend of tomatoes, vinegar, garlic, and spices, adding depth and richness. If you can’t find chipotle peppers in adobo, chipotle powder is a good substitute, but the flavor won’t be quite as nuanced.

Leftovers & Storage

This One Pot Chicken Burrito Bowl is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The crema is best stored separately to prevent it from becoming watery. You can also freeze individual portions for a quick and easy meal later on.

Frequently Asked Questions

Can I use brown rice instead of long-grain rice?

Yes, you can! However, brown rice requires a longer cooking time. You may need to add an extra 10-15 minutes to the simmering time and potentially a little more broth to ensure it’s fully cooked.

Is it possible to make this vegetarian?

Absolutely! Simply omit the chicken and add an extra can of black beans or another plant-based protein source like chickpeas or lentils.

Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the chicken first, then combine all ingredients (except the rice and crema) in the slow cooker. Cook on low for 6-8 hours. Add the cooked rice during the last 30 minutes of cooking.

Enjoy this vibrant and flavorful One Pot Chicken Burrito Bowl! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later!

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