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Chicken Burrito Bowl with Black Beans and Charred Corn Salsa

Chicken Burrito Bowl with Black Beans and Charred Corn Salsa reads citrus 5.0, richness 4.8 and sourness 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 2.0 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 5.0 · Richness 4.8 · Sourness 4.4 · Salinity 4.1 · Umami 3.7 · Allium 3.4 · Herbaceous 3.2 · Heat 2.3 · Earthy 2.1 · Warm Spice 1.9 · Sweetness 1.7 · Bitterness 1.3 · Nutty 1.2 · Floral 0.8 · Fruity 0.7

What's in it (15)

• boneless chicken — 680 g
• olive oil — 41 g
• limes — 130 g
• cumin — 10 g
• chili powder — 5 g
• garlic — 9 g
• salt — 5 g
• long-grain white rice — 177 g
• low-salt chicken broth — 414 g
• black beans — 425 g
• frozen corn kernels — 473 g
• red onion — 55 g
• jalapeo peppers — 100 g
• cilantro — 30 g
• avocado — 150 g

Time & effort: about 1 hr 7 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 147.4 kcal, 12.8 g protein, 2 g fat, 21.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, whisk together 1 tablespoon of the olive oil, the juice of 1 lime, the cumin, chili powder, garlic, and 1/2 teaspoon of the salt. Add the chicken thighs, turn to coat, and let marinate at room temperature for 15 minutes.
2. While the chicken marinates, bring the chicken broth and the remaining 1/2 teaspoon salt to a boil in a small saucepan over high heat, about 3 minutes. Stir in the rice, cover, reduce heat to low, and simmer until the liquid is fully absorbed, 16-18 minutes.
3. Remove the rice from heat and let stand, covered, 5 minutes, then fluff with a fork and stir in the zest of the second lime and 2 tablespoons of the cilantro.
4. Meanwhile, warm the black beans in a small saucepan over medium heat with a splash of water, stirring occasionally, until heated through, about 5 minutes; cover and keep warm off heat.
5. Heat 1 tablespoon of the olive oil in a large skillet over high heat until shimmering. Add the corn in a single layer and cook without stirring until deeply charred in spots on the bottom, 3-4 minutes, then stir and char the other side, 2-3 minutes more. Transfer the corn to a bowl to cool slightly.
6. Toss the charred corn with half the red onion, the jalapeño, the juice of the second lime, and 2 tablespoons of the cilantro; season with salt to taste. Set the corn salsa aside.
7. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Lift the chicken from the marinade, letting the excess drip off, and sear until deeply golden and releasing easily from the pan, 5-6 minutes per side, until an instant-read thermometer reads 165°F at the thickest point.
8. Transfer the chicken to a cutting board and let rest 5 minutes, then slice against the grain into thin strips.
9. Divide the cilantro-lime rice among four bowls. Top each with the warm black beans, sliced chicken, charred corn salsa, diced avocado, and the remaining red onion and cilantro.

Dishes with a similar flavor shape

• Crispy Chicken Taquitos with Guacamole — Mexican
• White Chicken Chili with Green Chiles — American
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Pork Green Chile Stew — Tex-Mex · Southwestern
• Mushroom and Poblano Quesadillas — Mexican

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.