The Ultimate Chicken Burrito Bowl

Ingredients

• For the beans:
• 1 cup black breans, picked over and rinsed
• 4 cups low-sodium chicken broth
• 1 small red onion, diced
• 5 medium cloves garlic, minced
• 1 medium jalepeño, seeded and minced
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• For the chicken:
• 2 cups low-sodium chicken broth
• 2 whole boneless skinless chicken breast halves, trimmed of visible fat
• 2 tablespoons juice and 2 teaspoons zest from 2 limes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• For the yellow rice:
• 2 cups uncooked rice
• 1/4 teaspoon ground tumeric
• For the guacamole:
• 2 ripe avocados, peeled and pitted, flesh chopped
• 1/2 small red onion, diced
• 1/2 medium jalapeño pepper, seeded and minced
• Up to 2 tablespoons juice from 2 limes, to taste
• For the fresh salsa:
• 1 cup cherry tomatoes, chopped
• 1/2 teaspoon salt
• 1/2 small red onion, chopped
• 1/2 medium jalapeño, minced
• 1/2 cup fresh cilantro leaves, washed and coarsely chopped
• Optional Garnishes:
• Iceberg lettuce
• 3 ounces cheddar cheese, grated on large holes of box grater
• Cooked corn kernels
• Sour cream
• Tortilla chips

Directions

1. Start the beans in a medium saucepan with enough water to cover them by about an inch, then set the pan over medium-high heat and let it come to a boil. Take the pan off the heat and leave the beans to soak for 1 hour. Drain them, put them back in the saucepan, and add the chicken broth, 1 cup water, onion, garlic, jalapeño, cumin, and 1 teaspoon salt. Return the pot to a boil over medium-high heat, then lower the heat and let the beans bubble gently, stirring now and then, until they are completely tender, about 1 hour. If the pot looks dry before the beans are done, add water as needed. Taste, adjust with salt and pepper, and put the beans aside.
2. While the beans are cooking, add the chicken broth and 2 cups water to a medium saucepan and bring it to a simmer. Slip in the chicken and keep it at a gentle simmer until the chicken is just cooked through and reaches 160 degrees F, about 10 minutes. Lift the chicken out of the broth. Once it is cool enough to work with, pull it into large shreds. Toss the chicken with the lime juice, lime zest, and oil, then season with salt and pepper to taste. Set it aside.
3. For the rice, put the rice, 4 cups water, turmeric, olive oil, and 1 teaspoon salt in a medium saucepan. Bring it to a boil over high heat, cover the pan, turn the heat to the lowest setting, and leave it alone to cook for 10 minutes. Take the pan off the heat and keep it covered until serving time.
4. For the guacamole, lightly mash the avocado in a medium bowl. Fold in the onion, jalapeño, and oil. Add lime juice and salt to taste.
5. For the salsa, set a fine mesh strainer over a bowl and add the tomatoes. Toss them with 1/2 teaspoon salt and let them drain for 30 minutes. Just before serving, shake the strainer to remove extra liquid, then discard the liquid in the bowl. Mix the tomatoes with the onion, oil, jalapeno, and cilantro. Taste and season with lime juice, salt, and pepper.
6. To serve, spoon the beans, chicken, rice, guacamole, and salsa into separate bowls, with the optional garnishes alongside. Let everyone assemble their own bowls.