Chicken and Potato Burrito Bowls

Name: Chicken and Potato Burrito Bowls
Ingredients: 5 cups cooked rice; 300 to 320 grams dry rice; 1 tbsp oil; 2 tbsp lime juice; 2 tbsp orange juice; 2 tsp paprika; 2 tsp cumin; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp ancho chili powder; 1 tsp salt; 2.5 pounds boneless skinless chicken thighs; 3 medium sized potatoes; 1 tbsp oil; to taste salt; to taste pepper; 2 medium bell peppers; 1 medium sized onion; half of a bunch (30 grams) cilantro; 60 grams per ramekin salsa; 70 grams total shredded monterey cheese; 2 tbsp sour cream

22 ingredients · from Josh Cortis

Ingredients

5 cups cooked rice
300 to 320 grams dry rice
1 tbsp oil
2 tbsp lime juice
2 tbsp orange juice
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp ancho chili powder
1 tsp salt
2.5 pounds boneless skinless chicken thighs
3 medium sized potatoes
1 tbsp oil
to taste salt
to taste pepper
2 medium bell peppers
1 medium sized onion
half of a bunch (30 grams) cilantro
60 grams per ramekin salsa
70 grams total shredded monterey cheese
2 tbsp sour cream

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Method

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Watch the original: “Chicken and Potato Burrito Bowls” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.