Salsa Verde Chicken Burrito Bowl

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Step 1

1) In a large bowl, add chicken thighs, salsa verde, garlic, and cumin, tossing to coat. Sprinkle half of the jalapeño, cilantro, and scallions over the chicken (reserving the remaining for garnish) and toss to combine.

Step 2

2) Drizzle two Suvie pans with olive oil. Divide chicken and marinade between the two pans, then place the pans in Suvie. Enter settings below.

Step 3

3) Place the rice in the Suvie rice pot (black handles) and insert into Suvie Starch Cooker, ensuring pot is centered on the hot plate. Fill reservoir, input settings, and cook now or schedule. Suvie Starch Cooker Settings Rice, Regular, 1 cup Suvie Cook Settings Bottom Zone: Slow Cook on High, 2 hours Top Zone: Slow Cook on High, 2 hours

Step 4

4) After the cook, remove pans from your Suvie. Transfer the chicken and pan juices to a large bowl and use forks to shred into bite-sized pieces. Season to taste with salt and pepper.

Step 5

5) Fluff rice with a fork and divide between 4 bowls. Top the rice with chicken, black beans, corn, tomatoes, and onion. Drizzle the bowls with pan juices and sprinkle with reserved cilantro, scallions, and jalapeño. Serve lime wedges on the side.

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