So, as mentioned in yesterday’s review of tilapia tacos with pineapple salsa, if I’m making one Mexican recipe in a week, I usually like to make at least one more so I can use up all the toppings before they go bad (cilantro, sour cream, etc.). These burrito bowls seemed like a good followup; pretty simple, a little bit on the healthier side with no tortillas or cheese, and I could use the remaining pineapple salsa from the taco recipe.
To be honest, I didn’t have super high expectations at the start; I mean, it seemed tasty enough, but I was mostly looking for an easy way to use up leftovers. But! The marinade for this chicken is absolutely bonkers delicious. I’m a sucker for smoked paprika; I love the savory, complex, hint-of-barbecue flavor it lends to everything it touches. This marinade had a pretty large amount of it, and it worked perfectly. Garlic, onion powder, smoked paprika, and chili powder is a pretty foolproof combo, actually.
I marinated my chicken for the full eight hours, so it had plenty of time to soak up the flavor. (I also ended up having to cook the chicken almost twice as long as she suggested, because my pieces were super thick.) Just this week, I finally bought a meat thermometer; considering that my husband is basically a carnivore, I’m not sure how we didn’t have one until now. So far I’ve mostly used it to monitor oil for deep frying, but it’s already changed my life. In the same Amazon order, I got both the meat thermometer and a kitchen scale, and I’m so relieved that I never have to rely on my intuition again. (Wait a minute, you say – you seem like at least a semi-serious cook, how is it that you didn’t have a scale *or* a thermometer?) The official answer is that last year, we were trying to get ready for an international move, so we were pretty intentional about not acquiring anything we didn’t urgently need. We had already filled every inch of space in our tiny condo kitchen, and didn’t want to shove anything else in there if it could reasonably wait until we got into our new house. In retrospect, a thermometer and a kitchen scale take up almost no room, and if I’d realized how much I would enjoy using them, I would have made the space and gotten them much sooner. But, the past is past, and I expect I’ll make up for lost time by obsessively measuring all the things every day from now on. 🙂
In any case, the meat thermometer would have been really handy to have for this recipe; as the outer coating on the chicken grew increasingly charred, I was paranoid that I was going to end up with a dry, inedible mess. But it turned out fine, luckily. I kicked myself later for totally forgetting to put the beans on; I must have been frazzled from worrying about the chicken. But it was tasty anyway; just a simple combination of rice, chicken, salsa, and avocado, topped with sour cream, cilantro, and lime. (And diced red cabbage, which I did not remember in time for the photo but did add later.) I can definitely see myself throwing this together in the future any time I have Mexican toppings that need to be used up, and it’s very easy to configure based on what you like and have on hand.
Deliciousness score: 8
Easiness score: 7