My Burrito Bowl

I was craving for Chipotle so sooo bad, then i decided to make my own burrito bowl. I've been living in Germany for 2 years and it is so difficult to find a mexican restaurant in the area where i live now. It's very tasty, it only looks complex but trust me it is pretty easy and simple to follow the steps. Actually i'd like to have pinto beans as well on my burrito but i've looked on every grocery store in the area and they don't have it, so i came up with the garlic corn recipe.

Ingredients:

For the chicken

600 g chicken breast fillet, cut into strips 

Taco seasoning; 1/2 tsp garlic powder, 1 tsp paprika powder, 1/2 tsp crushed red pepper flakes, 1/2 tsp dried oregano, 2 tsp ground cumin, 1 1/2 tsp sea salt, 1 tsp black pepper, 1/2 minced onion.

• Marinate the chicken with taco seasoning for few hours in the fridge.
• Heat 2 tbs olive oil in a grill pan over medium heat, add the chicken and cook them for 5 minutes or until cooked through. 

For the cilantro lime rice

4 bowls cooked jasmine rice

Juice from 1 lime

3/4 cup fresh cilantro, chopped

Salt

• Mix all the ingredients together with a fork, stir well. Taste it, you can add salt if it isn't salty enough.

For the garlic corn

1 can sweet corn

1 tsp garlic powder 

1/2 chopped onion

Salt and pepper

• Heat 1 tbs cooking oil in a skillet over medium heat, add the onion and cook it until lightly brown.
• Add the corn, cook it for 3 minutes and then add the garlic powder. Stir it well, let it cook for another 2 to 3 minutes. Season it with salt and pepper.

For salsa pico de gallo

4 large tomatoes, diced
4 stalk spring onions, trimmed and finely minced
2 jalapenos (you can have less or more), finely chopped
3 to 4 tbs chopped fresh cilantro
Juice of 1 lime
Salt and pepper
Dash of sugar

• Combine all the ingredients, don't forget to taste it and adjust seasoning. Cover and refrigerate for few hours before serving.

Chilli sauce

Ingredients:

6 to 7 big red chillies

2 1/2 cups water

2 tsp chicken stock powder

11/2 tsp ground cumin

1 tbs all purpose flour

salt and pepper

1 dash of sugar

• Bring the water, chicken stock powder, and the chillies to boil. Let it boil for about 20 minutes on medium low heat. Set aside and let it cool.
• In a blender add the chillies and all the liquid, blend until smooth. Strain everything through a sieve.
• Heat 1 tbs cooking oil in a saucepan over medium high heat, add the flour and cook it until brown but not burnt.
• Stir in the chilli sauce, cumin, sugar, salt and pepper. Turn the heat to low, taste it and adjust seasoning.