Chicken Burrito Bowl

YIELD: 6 servings

1 Tbsp. ground cumin
2 Tbsps. chili powder
¼ tsp. ground cinnamon
1 Tbsp. dried oregano
1 Tbsp. kosher salt
2 lbs. chicken thigh meat
½ dried ancho chile
½ dried guajillo chile
2 Tbsps. vegetable oil
1 carrot, diced
1 medium sweet onion, diced
4 cloves garlic, minced
2 Tbsps. chopped chipotle chile in adobo sauce
8 oz. canned red ripe tomatoes, drained and diced

Pico de Gallo:
1 fresh serrano chile
4 plum tomatoes
¼ cup chopped red onion
½ cup sliced green onion
¼ cup chopped fresh cilantro
2 Tbsps. lime juice Salt and pepper, as needed

Rice:
4 cups water
2 cups medium-grain white rice
Pinch salt
1 bay leaf

Beans:
Vegetable oil, as needed
1 medium sweet onion, diced
14 oz. canned black beans, drained and rinsed
14 oz. canned pinto or kidney beans, drained and rinsed
1 cup vegetable broth

Fajita Peppers and Onions:
2 Tbsps. vegetable oil
2 poblano chiles, seeds removed
1 large sweet onion

Shredded cheddar or Jack cheese, as needed
Sour cream, as needed
6 lime wedges

1. Combine the cumin, chili powder, cinnamon, oregano and salt. Season the chicken and allow to marinate for at least 4 hours up to overnight.

2. Carefully remove the seeds from the ancho and guajillo chiles, then crush the chiles. Place in vegetable oil in a braising pan and toast the chiles over medium heat. Add the carrot, onion and garlic and sweat until translucent and soft. Add the chipotle in adobo sauce and diced tomato to the pan and simmer for 5 minutes.

3. Add the chicken thighs to the pan. Simmer for 45 minutes until the thighs are fork-tender but can still be removed from the pan.

4. Remove chicken thighs from the cooking liquid and shred the meat. Puree the cooking liquid with a hand blender. Return shredded chicken to the sauce.

5. For the pico de gallo: Carefully cut the serrano chile in half and remove the seeds. Mince finely. Dice the tomatoes, retaining the juice and seeds, and place tomato, juice and seeds in a mixing bowl. Combine with the red and green onion and the minced serrano chile. Add the chopped cilantro and lime juice and season to taste with salt and pepper. Let rest for at least 30 minutes before serving.

6. For the rice: To boiling water in a sauce pan, place the rice with the salt and bay leaf. Turn heat to low; cover and cook for 14 minutes. Remove from heat. Let sit, covered, for an additional 5 minutes. Uncover and fluff with a fork. Reserve warm for service.

7. For the beans: In a small saucepan, add the vegetable oil, then the diced onion. Cook over high heat until edges brown and the onion begins to caramelize. Add the beans and vegetable broth and simmer for 10 minutes. Reserve warm for service.

8. For the fajita onions and peppers: In a very hot pan, heat the oil. Add the onion and peppers and sauté for 1 to 2 minutes until they brown well on the edges and begin to soften. Remove from heat.

9. To assemble: In each 24 oz. bowl place 1 cup rice. Divide the stewed chicken evenly atop rice in each bowl. Divide the beans evenly atop chicken in each bowl, then divide the fajita peppers and onions evenly over the beans in each bowl. Top each serving with a large spoonful of pico de gallo salsa. Garnish each bowl with cheese, with a lime wedge, sour cream and remaining pico de gallo on the side.

Photo and recipe: Eric Eisenberg, executive chef, Swedish Medical Center, Seattle, for the Association of Healthcare Foodservice