Description
Imagine if Chipotle offered potato bowls.
Ingredients
Units
Scale
Baked Potatoes:
- 4 large russet potatoes
- 3 tbsp butter, sliced into pats
- 1 tbsp vegetable oil
- 2 tsp Kosher salt, to taste
- 1 tsp cracked black pepper
Chicken:
- 1 lb boneless skinless chicken breasts
- 1 1/2 tsp sazon
- 1 tsp lime juice, freshly squeezed
- 1 tsp kosher salt, to taste
- 1 tsp vegetable oil
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper, optional
Toppings:
- 1 jalapeno, diced
- 1/2 medium red bell pepper, diced
- 1 (14 oz) can black beans
- 1 (8oz) can green chiles
- 1 C colby jack cheese, shredded
- 2 C fresh corn kernels (about 4 cobs)
- Pico de gallo, sour cream, hot sauce for topping
- 1 1/2 tsp vegetable oil, divided
Instructions
- Heat oven to 400°F and place a wire rack over a baking sheet. Poke your potatoes all over with a fork or small knife, making sure it’s well-vented on all sides. Place on the prepared baking sheet.
- In a medium bowl, mix together all of the ingredients under the ‘Chicken’ heading: vegetable oil, lime juice, sazon, kosher salt, cumin, and cayenne to make a marinade. Add the chicken and turn to coat, ensuring the marinade covers all of the chicken. Set aside.
- Once the oven is preheated, go ahead and pop the potatoes in. Allow them to bake undisturbed for 30 minutes, then remove from the oven and baste lightly with vegetable oil. Sprinkle a few pinches of kosher salt all over the potatoes, then continue baking for another 30 minutes until the skin is wrinkled and a knife slips through easily.
- While the potatoes are baking, prepare the other components. Place three nonstick skillets on the stove – you can do this one at a time if you’re hesitant to multitask – over medium heat. Let the pans preheat for 2 minutes, then add a small drizzle of vegetable oil to each, just enough to coat the surface of the pan.
- To the first pan, add the chicken in a single layer – do not crowd the pan; cook in batches if needed – and increase the heat to medium high. To the second an, add the black beans and green chiles, and to the last pan, add the corn, jalapeno, and bell pepper. Add a few hefty pinches of salt to the corn and the black beans. Give the beans and the corn a stir to combine everything.
- Once the corn and beans are heated through, and simmering, reduce the heat to low and cover them with lids. By this time the chicken should be well seared. Flip it over and continue cooking until well browned on that side and cooked through inside. Remove the chicken from heat to a cutting board to rest while you prepare the baked potatoes.
- Set the fully baked potatoes on the countertop and allow them to cool for a few minutes, then use a pairing knife to open them up. Switch the oven to broil on high. Slice from end to end on one side, then grab the edges of the potato and push them inward. This will make the potato crack and burst up out of the opening you made.
- Add a pat of butter along with your desired amount of salt and pepper to the inside of the potatoes, then use a small fork or butter knife to fluff the potato and work the seasonings into it.
- Use a chef’s knife to dice the chicken into bite-sized pieces and grab your sauteed black beans, southwestern corn mixture, and whatever toppings you’re using.
- Pull the opening of each potato apart just enough to be able to spoon in the fillings. Add shredded cheese, then pop them in the broiler just until it has melted. Top with chicken, then beans, then corn, then more cheese. It’s OK if it’s a bit overstuffed; just press them down into the potato and keep going until it’s packed. Place the potatoes back under the broiler and this time, allow them to broil until the cheese is completely melted and bubbling.
- Finish the potatoes with cold toppings and enjoy. Dassit!
- Prep Time: 10
- Cook Time: 1 hour
