High Fructose Corn Syrup Free Pickled Jalapeño Chicken Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3 jalapeños, thinly sliced into rounds
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp kosher salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, finely chopped
For the chicken
- 1 ½ lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ½ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ½ tsp kosher salt
For serving
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup sour cream (optional)
- ½ cup shredded cheddar cheese (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the pickled jalapeños: Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 20 minutes at room temperature until slightly softened and bright green.
- 2
Cook the rice: Combine the rice, 2 1/4 cups water, and 1/2 tsp kosher salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
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