Shredded Chicken Bowl Recipe – Pinto Beans, Corn & Salsa Verde

Last Updated on 4 months by Neha Deshmukh

Shredded Chicken Bowl Recipe – Pinto Beans, Corn & Salsa Verde

Hey everyone! I’m so excited to share this recipe with you. It’s become a real go-to in my kitchen – a vibrant, flavorful, and surprisingly easy shredded chicken bowl packed with goodness. I first made this when I was craving something fresh and satisfying, and it’s been a hit ever since. It’s perfect for a weeknight dinner, a casual weekend lunch, or even meal prepping for the week ahead. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another bowl recipe. It’s a fiesta of flavors and textures! The tender, slow-cooked shredded chicken pairs beautifully with the earthy pinto beans, sweet corn, and a zesty homemade salsa verde. Plus, the creamy guacamole and fluffy cilantro rice take it over the top. It’s healthy, customizable, and seriously delicious. You’ll love how easy it is to make, and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to create this amazing bowl:

• 2 chicken thighs (bone in)
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 2 tablespoons paprika powder
• 2 tablespoons cumin powder
• 2 tablespoons salt
• 1 tablespoon sugar
• 3 tablespoons oil
• 2 tablespoons lemon juice
• 2 cups chicken broth or water
• ½ – 1 cup dried pinto beans
• 1 small red onion (sliced)
• 4 tomatillos
• 3 jalapeños
• 2 garlic cloves
• Handful of fresh cilantro leaves
• 2 cups sweet corn
• 1 tablespoon butter
• Pinch of salt
• Freshly cracked pepper
• 2 cups cooked rice
• ¼ – ½ cup fresh cilantro (finely chopped)
• 1 small onion (finely chopped)
• 1 tomato (finely chopped)
• ¼ cup cilantro leaves (finely chopped)
• 1 tablespoon lemon juice
• Salt as per taste
• 1 cup cilantro leaves (finely chopped)
• 1 jalapeño (finely chopped)
• 1 small red onion (finely chopped)
• 2 avocados
• 1 ½ tablespoons Fresh lemon/lime juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Tomatillos & Jalapeños: These are the stars of the salsa verde. Tomatillos have a slightly tart, citrusy flavor, and jalapeños bring the heat. Don’t be scared of the jalapeños – you can remove the seeds for a milder salsa!
• Pinto Beans: Pinto beans are a staple in so many cuisines, and they add a lovely earthy flavor and hearty texture to this bowl. They’re also incredibly nutritious.
• Fresh Cilantro: Seriously, don’t skimp on the cilantro! It adds such a bright, fresh flavor to everything. I always have a bunch on hand. If you really don’t like cilantro, parsley can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with garlic powder, oregano, paprika, cumin, salt, sugar, oil, and lemon juice. Make sure everything is well coated. Cover and marinate for at least 4 hours, or even better, overnight in the fridge.
2. While the chicken marinates, soak those pinto beans! Place them in a bowl, cover with water, and let them soak overnight. Drain them before cooking.
3. Now for the chicken! Add the marinated chicken to your pressure cooker with the chicken broth or water. Cook on high pressure for 13 minutes, then let the pressure release naturally. Once it’s safe to open, remove the chicken and shred it with two forks while it’s still warm.
4. Time for the beans! Add the soaked and drained pinto beans and sliced red onion to the remaining broth in the pressure cooker. Cook on the “bean” setting for about 30 minutes, then let the pressure release naturally.
5. Let’s make that salsa verde! Char the tomatillos, jalapeños, and garlic cloves in a dry skillet until they’re slightly blackened. Then, blend them with a handful of fresh cilantro leaves until smooth.
6. Boil the sweet corn for a few minutes until tender. Drain and toss with butter, a pinch of salt, and some freshly cracked pepper.
7. For the cilantro rice, simply mix the cooked rice with finely chopped cilantro and a pinch of salt.
8. Whip up a quick pico de gallo by combining finely chopped onion, tomato, cilantro, lemon juice, salt, and pepper.
9. And finally, the guacamole! Mash the avocados with finely chopped jalapeño, red onion, cilantro, lime juice, and salt.
10. Assemble your bowls! Start with a base of cilantro rice, then add the shredded chicken, pinto beans, corn, salsas, guacamole, and any other toppings you like. Serve with sour cream and tortilla chips for dipping.

Expert Tips

• Don’t rush the marinating process. The longer the chicken marinates, the more flavorful it will be.
• Natural pressure release is key. This helps keep the chicken tender and prevents it from drying out.
• Taste as you go! Adjust the seasonings in the salsa verde and guacamole to your liking.

Variations

• Spicy Chicken: Add a pinch of cayenne pepper to the chicken marinade for an extra kick.
• My Family’s Favorite: My kids love a dollop of sour cream and a sprinkle of shredded cheese on top.
• Black Bean Bowl: Swap the pinto beans for black beans for a different flavor profile.

Vegan Adaptation

No problem! Simply replace the chicken with seasoned and shredded jackfruit or crumbled tofu. Use vegetable broth instead of chicken broth.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just make sure your tortilla chips are also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Remove the seeds from the jalapeños in the salsa verde and guacamole. Use only one jalapeño.
• Medium: Leave some of the seeds in the jalapeños.
• Hot: Use more jalapeños and leave the seeds in! You can also add a pinch of cayenne pepper to the salsa verde.

Festival Adaptations (Suggestions for serving during celebrations)

This bowl is perfect for potlucks or festive gatherings! Set up a build-your-own bowl station with all the components and let everyone customize their own. It’s a fun and interactive way to serve a crowd.

Serving Suggestions

Serve immediately and enjoy! These bowls are great on their own, or with a side of tortilla chips for scooping up all the deliciousness.

Storage Instructions

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. The salsa verde and guacamole are best enjoyed fresh, but can also be stored for a day or two.

FAQs

What is the best way to store leftover shredded chicken?

Store it in an airtight container in the refrigerator. It’s great for tacos, salads, or even sandwiches the next day!

Can I use canned pinto beans instead of dried?

Yes, you can! Just rinse and drain them well before adding them to the pressure cooker. You may need to adjust the cooking time slightly.

How can I adjust the heat level of the salsa verde?

Remove the seeds from the jalapeños for a milder salsa, or add more jalapeños for a spicier one.

What kind of rice is best for this bowl?

Cilantro-lime rice is fantastic, but any long-grain rice will work well. Basmati or jasmine rice are also great options.

Can this recipe be made in a slow cooker instead of a pressure cooker?

Yes! Cook the chicken on low for 6-8 hours, or on high for 3-4 hours. The beans will take longer to cook in a slow cooker, so you may need to add an extra hour or two.