Bol de burrito con pollo especiado a fuego lento

Ingredientes

• 2 lbs boneless, skinless chicken thighs
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1/2 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 cup fresh cilantro, chopped
• 4 cups cooked rice, for serving
• 1 cup corn kernels, for serving
• 1 cup pico de gallo or your favorite salsa, for serving
• 1 large avocado, sliced or mashed, for serving
• 1/2 cup sour cream or Greek yogurt, for serving
• 1 cup shredded cheese (e.g., Monterey Jack)

Preparación

1. 1

   In a small bowl, whisk together the fresh lime juice, olive oil, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper to create the marinade.

2. 2

   Spread the chopped onion and minced garlic in an even layer on the bottom of the slow cooker.

3. 3

   Arrange the chicken thighs in a single layer on top of the onions and garlic.

4. 4

   Pour the marinade evenly over the chicken. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.

5. 5

   Carefully remove the cooked chicken from the slow cooker and place it in a large bowl. Shred the chicken using two forks.

6. 6

   Return the shredded chicken to the slow cooker and stir to combine with the juices. Let it soak for a few minutes to absorb the flavor.

7. 7

   Stir in the fresh chopped cilantro just before serving.

8. 8

   Assemble the burrito bowls by starting with a base of rice, then topping with the zesty chicken and your favorite toppings like beans, corn, salsa, and guacamole.