SALSA VERDE BURRITO
with shredded chicken, cilantro lime rice, fresh avocados, and a delicious adobo sour cream sauce
Equipment
- instant pot pressure cooker
- processor small blender
Ingredients
SALSA VERDE CHICKEN
- 4 chicken breasts
- 12 oz salsa verde jar
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp bouillon I used chicken
- ½ tsp paprika
- 2 bay leaves
- 1 cup water
- 2 limes juiced
CILANTRO RICE
- 1 cup brown rice cooked
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp bouillon I used tomato
- ½ lime juiced
- fresh cilantro handful
ADOBO SAUCE
- 1 chipotle adobo pepper
- 1 cup sour cream
- ¼ cup water
- salt to taste
EXTRA
- avocado for burrito
extra LARGE TORTILLAS
- for burrito
Instructions
CHICKEN
- combine all chicken ingredients into a pressure cooker
- mix
- set timer for 20 minutes on high pressure
- let that run
RICE
- cook brown rice according to package directions
- once its cooked, add in all seasoning and set aside
SAUCE
- combine all sauce ingredients into a small processor/blender and set aside
SHREDDED CHICKEN
- once chicken is cooked, remove from pressure cooker and shred. This can be done with 2 forks, in a stand mixer, or with a hand mixer.
ASSEMBLE
- warm tortillas over open flame of stove
- lay out rice
- top with shredded chicken
- add avocados (and any other toppings you like)
- top with adobo sauce (extra! go heavy)
- close burrito- if you like for it to be sealed, do so in a hot pan. lay the opening side of the burrito into the pan until it seals
- grab extra adobo sauce on the side
- and ENJOY
Notes
you will have left over chicken and that's the point! make bowls the next day, quesadillas, top a salad with this shredded chicken, transform it with a whole new sauce. the possibilities are endless.