Copycat Chipotle Chicken Burrito Bowls... Let's recreate the magic at home! These were straight FIRE!
THE CHICKEN: So tender and flavorful, the marinade seriously is a game-changer for flavorful chicken at home and the lime rice was fantastic (i skipped cilantro bc ya girl doesn’t mess with cilantro).
TOPPINGS: You have to have the perfect toppings for us it was black beans, cheese, corn salsa and avocado.
PRO TIP: DON'T BUY CHEAP SALSA! I think what makes or breaks a good burrito bowl is the salsa, you have TO HAVE a salsa that slaps, I love this midwest salsa called Mrs Kramers, it really sets the Burrito Bowls off.
You could health this up and add some lettuce and other veggies. I’m straight up drooling while editing this I think I need to make this again tonight.
Recipe:
CHICKEN:
1 T vegetable oil
2 chipotle peppers in adobo, finely chopped
1 t garlic powder
1 t ground cumin
1/2 t dried oregano
Fresh cracked black pepper to taste
1 t kosher salt
3 boneless, skinless chicken breasts, sliced thin (thighs would be delicious as well)
RICE:
2 cups Jasmin rice, or long grainwhite rice, rinsed
3.5 C Water
1 bay leaf
Salt
1 t oil
2 T fresh Parsley or 1 t dried parsley
2 T fresh lime juice
2 T fresh lemon juice
TOPPINGS:
1 Can Black Beans
1 Can Fire Roasted Corn/Corn Salsa
Fresh shredded cheese
Salsa
Avocado
INSTRUCTIONS:
Marinade the Chicken:
In a small bowl, combine oil, chipotle peppers, garlic powder, cumin, oregano, salt, and pepper. Mix well.
Place chicken breasts in a zip-top bag and pour marinade over chicken. Seal bag and massage marinade into chicken.Refrigerate for at least 30 minutes, or up to overnight.
Cook the Chicken:
Heat a cast iron skillet over medium heat, add oil. Remove chicken from marinade. Cook chicken breasts in hot skillet for about 7-10 minutes per side, or until cooked through. Let chicken rest for 5 minutes before dicing or shredding (we diced).
Cook the Rice: Bring 3.5 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
Remove bay leaf. Stir in parsley (or cilantro), lime juice, and lemon juice. Season to taste with salt (I like an additional 1/2 teaspoon).
I also simmered the black beans on the stovetop first. Then add rice on the bottom of your bowl, chicken and all your preferred toppings! Enjoy!
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