Tex-Mex · main

Chipotle Chicken Burrito with Roasted Corn

Chipotle Chicken Burrito with Roasted Corn reads sourness 4.8, richness 4.7 and citrus 4.6 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Sourness 4.8 · Richness 4.7 · Citrus 4.6 · Salinity 4.3 · Umami 4.1 · Herbaceous 3.1 · Sweetness 2.6 · Heat 2.5 · Smoke 2.4 · Earthy 2.2 · Funk & Ferment 2.1 · Warm Spice 1.9 · Allium 1.7 · Fruity 1.6 · Bitterness 1.4 · Nutty 1.4 · Floral 0.8

What's in it (16)

• boneless chicken — 680 g
• chili powder chipotle — 30 g
• olive oil — 54 g
• lime juice — 15 g
• cumin — 10 g
• salt — 10 g
• long-grain white rice — 177 g
• low-salt chicken broth — 355 g
• frozen corn kernels — 710 g
• red bell pepper — 100 g
• red onion — 110 g
• black beans — 425 g
• shredded monterey jack cheese — 114 g
• flour tortillas — 600 g
• sour cream — 118 g
• cilantro — 15 g

Time & effort: about 1 hr 12 min (47 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 187 kcal, 12.2 g protein, 4.3 g fat, 26.2 g carbs

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

How it's cooked (8 steps)

1. In a medium bowl, combine the chicken thighs, adobo sauce, minced chipotle, 1 tablespoon of the olive oil, lime juice, cumin, and 1 teaspoon of the salt. Toss to coat and let marinate at room temperature 15 minutes (or refrigerate up to 8 hours).
2. Bring the rice, chicken broth, and remaining 1 teaspoon salt to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 16-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
3. While the rice cooks, heat 1 tablespoon of the olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Add the corn, bell pepper, and onion in a single layer and cook undisturbed until deeply charred in spots on the first side, 4-5 minutes. Stir and continue cooking until the vegetables are tender-crisp with char throughout, 3-4 minutes more. Transfer to a bowl and set aside.
4. Wipe out the skillet, add the remaining 2 tablespoons olive oil, and heat over medium-high until shimmering. Add the marinated chicken in a single layer and sear until deeply golden on the first side, 5-6 minutes. Flip and cook until browned and the chicken reaches an internal temperature of 165°F, 5-6 minutes more.
5. Transfer the chicken to a cutting board and rest 5 minutes, then dice or shred into bite-size pieces.
6. Return the diced chicken to the skillet along with the charred corn mixture and black beans. Stir over medium heat until warmed through and combined, 2-3 minutes; taste and season with more salt if needed.
7. Warm the tortillas one at a time in a dry skillet over medium heat until pliable and lightly speckled, about 20 seconds per side, or wrap in damp paper towels and microwave 30 seconds.
8. Lay each tortilla flat and layer with rice, the chicken-corn mixture, cheese, sour cream, and cilantro just off-center. Fold the sides in, roll tightly from the bottom to enclose the filling, and serve seam-side down.

Dishes with a similar flavor shape

• Chicken Shawarma Sheet Pan Dinner — Middle Eastern
• Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
• The Kitchen Tourists' Best Tex-Mex Burger! — Tex-Mex
• Chicken Shawarma Quesadillas — Middle Eastern
• Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex

Keep reading: what sourness, richness, citrus 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.