Copycat Chipotle Chicken Burrito Bowls

Everyone loves Chipotle. At least everyone in the Tri State Area does. If you google things to do in New Jersey, the first thing that comes up is the Jersey Shore-the Atlantic looks beautiful and blue until you step in in and get tangled in kelp-y sludge. There’s also an aquarium with hippos.

So I can see how double scoops of marinated meat and legitimately seasoned food is very exciting over here.

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Not only does Chipotle season their food with more than salt and pepper, but true to their motto, they use real ingredients.You can just go on the website, look under ingredients and see for yourself. Every ingredient is pronounceable, and there aren’t that many of them. (Almost all recipes have cilantro, lime, red onion, or oregano.  Which makes it even easier than you think to make some Chipotle at home.) This is handy when you have cravings but can’t convince your mom to drive you. (But that’s not a problem for me anymore! After sitting for at least five minutes in the parallel parking spot in awkward silence because I forgot to put the car in park during my test.)

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If you make your own Chipotle at home, you don’t have to pay for extra protein! And guacamole is free!

Today I’ll have recipes for:

Cilantro-Lime Brown Rice – I was really scared of this at first because I really don’t like cilantro. I didn’t like the smell (and still don’t: on the other hand I almost think it’s illegal to not like cilantro and want to go into the food industry). However one day I wanted carbs and put rice inside my corn tacos and fell in love. Basmati brown rice (or long grain rice) is the best rice to use-it’s what Chipotle uses-but all I had in my house was Uncle Ben’s. My mom’s favorite.

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Chipotle Chicken-Chipotle marinates their chicken, and all of their meats, in an adobo, which is a stock of spices. I didn’t make it exactly as I imagine Chipotle would, but you still get the flavor along with the nice crunch on the outside that you get from grilling it.

Fajita Veggies-not just for fajitas.

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Guacamole-Avocado. That’s all that’s important. And seeing 20 of them in a bowl at Chipotle is very satisfying.

Fresh Tomato Salsa-The knife set I have in my house is terrible. Or my knife work is terrible. But I am just going to blame the really soft tomatoes I had in my house that I forced myself to use because I wasn’t going to put off taking these photos for another day (it has been a minute or two). So I tried to mash the tomatoes to hide my terrible job. It didn’t work.

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And to this, you can add shredded romaine, shredded cheese, pinto or black beans, and shove it into tortillas if you want. I would love to make the roasted chili corn, but corn isn’t in season right now. And using canned corn would be disrespectful.

With these measurements, I cooked 2 chicken cutlets and it made enough for about 2 servings, or 2 burrito bowls. So you can post a picture of your delicious bowl and make/bribe more friends.

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Cilantro Lime Rice

 

Ingredients:

  • 1 cup of basmati brown rice
  • 2 cups of water
  • 2 tbsp chopped cilantro
  • the juice from about half a lime
  • 1 tbsp of olive oil
  • generous amount of salt

Instructions:

  1. Wash the rice very well. Then place the rice in a pot on the stove with the water and salt on medium heat until it starts to boil. Once the water starts to boil, keep the rice covered and turn the heat down low, stirring the rice every few minutes. When all the water is dry at the bottom of the pot and the rice looks fluffy, it’s done.
  2. In a small bowl, mix the olive oil, cilantro, and SOME of the lime juice (you can always add more lime juice later, but you can’t take it away once you add it).
  3. Add the mixture to the rice and mix it, adding more lime juice after tasting if necessary.

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Chipotle Chicken

 

 

Ingredients:

  • chicken breasts (I usually just season a pack of 4 at a time, freeze some, and use them throughout the next couple of weeks)
  • 1 7 oz can of chipotle peppers in adobo sauce (you don’t need the entire can)
  • 1 tsp oregano (feel free to add more or less of all of these seasonings I still can’t guess my measurements very well)
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp dried garlic
  • 1/2 tsp salt
  • olive oil to brush the pan

Instructions:

  1. Prep your chicken: cut the breasts into cutlets-cut them down the middle horizontally so that you get two thinner chicken breasts. Then cut off any excess fat and clean your chicken-I think it may be just my family, but I wash my chicken with a mix of white vinegar and water.
  2. It’s time to season! Place your chicken in a large container, along with the seasonings, 2 of the peppers from the can, and 3 tbsp of the adobo sauce. Rub everything all together, place a lid on the container, and put in in the fridge for at least 3 hours to marinate (I usually just let it stay there overnight).
  3. When it’s time to cook your chicken, prepare your pan. I used this very heavy cast iron grill pan I had. A grill pan is ideal.
  4. Allow your pan to heat up and then brush it with oil. When you grill chicken, you have to make sure to cook it on low heat so that it can cook all the way through without burning. Place your chicken on one side and allow it to cook for about 5-8 minutes, then flip it over and cook it on the other side.
  5. Once your chicken is done, chop it up into cubes so that it can be used in your desired dish.

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Fresh Tomato Salsa/ Guacamole/ Fajita Veggies

 

 

Ingredients:

For Fresh Tomato Salsa:

  • 2 small (or 1 medium) diced tomatoes
  • 1/4 diced red onion
  • 2 tsp minced cilantro
  • 2 tsp or more of diced jalapeno pepper- the amount is totally up to, you can make it as mild or spicy as you want, I won’t and can’t judge you based on your spice tolerance.
  • 1/2 tsp lime juice

For Guacamole:

  • 1 avocado, mashed
  • 1/4 diced red onion
  • 1 tsp minced cilantro
  • 1 tsp or more of diced jalapeno
  • 1 tsp lime juice
  • generous dash of salt

For Fajita Veggies:

  • 1/2 green bell pepper, julienned
  • 1/2 red onion, julienned
  • 2 tsp dried oregano

Instructions:

  1. Mix the ingredients together for each respective recipe.
  2. For fajita veggies, toss the peppers and onions with oregano, then you can either saute them or you place them on the side of the pan while you are grilling the chicken. They are done when the onions become a little translucent.

Throw a Chipotle party and have a nice time!