Mookie's Chicken Burrito Bowls

Burrito Bowl

I love using my immersion circulator because it makes cooking meat so easy. But, for the last year, the only thing I cooked with it were steaks – beautifully cooked, yummy steaks. I wanted to try something different and ventured into the land of (air chilled) chickens.

Tonight, the family had Chipotle Burrito Bowls. This is my mash up of a few recipes I found on the internet.


  • 3 lbs - Boneless skinless chicken thighs
  • 7 oz - Chipotle chilis in adobo sauce
  • 1 tbsp - Cumin
  • 1 tbsp - Honey
  • 3 oz - Tomato paste
  • Salt and pepper


  • Start the immersion circulator and heat up water bath
  • In a bowl add and mix well: Chipotles, salt, pepper, cumin, honey and tomato paste
  • Cut chicken into strips or cubes
  • Add chicken to marinade and coat chicken
  • Add half the chicken and marinade to one bag, the other half to a second bag
  • Seal bags
  • Sous vide for 3-4 hours at 155F
  • Remove chicken from bags and discard marinade
  • Serve over rice, topped with shredded lettuce and a dollop salsa

The burrito bowls were quite tasty (especially for a first try), not too spicy, but enough to tingle. Super simple to make also.