Chipotle Burrito Bowl

This is a chipotle chicken burrito bowl. Everyone I know loves this bowl, but today I’m going to show you how to make it from scratch, maybe even better but definitely dang delicious.

Chipotle Chicken Marinade

4 cloves of garlic,finely minced

1 tsp of cumin

1 tsp of kosher salt

½ cup orange juice

1 tsp of mexican oregano

2 tsp chipotle in adobo sauce, pureed

¼ cup of olive oil

1 lb boneless skinless chicken thighs


Cilantro Lime Rice

1 cup of white basmati rice, rinsed and drained

2 cups water

½ tsp salt

Dash of cumin

Lime peel

Salsa and Guacamole

1 large, ripe tomato

¼ of a large red onion

2 cloves garlic, minced

Cilantro chopped

cumin chili powder

Salt

juice from half a lime

1 ripe avocado

Pinto Beans

¼ cup chopped onions

¼ cup chopped green bell pepper

1 clove garlic, chopped

1 can pinto beans + liquid

Chili Powder

Cumin

  1. Mix the chipotle chicken marinade together then add add the chicken. Let it sit for at least an hour to overnight - the longer, the better so this can definitely be made ahead of time.

  2. In a medium-sized pot, add some olive oil and toast up the rice until it’s slightly golden brown. By toasting it up, you lock in the starch, keeping the rice from getting mushy and it also gives the rice a nutty taste.

  3. Pour in 2 cups of water or broth if you’d prefer, ½ tsp of salt, a dash of cumin, and a small piece of lime peel. No white parts, just the greens so it releases the lime oil into the rice and gives it a better flavor.

  4. Let it come to a boil until the water is fully absorbed then close the lid and let it sit for another 15 minutes to steam and finish cooking.

    It sounds like we’re making alot but the great thing about salsa and guac is that they contain very similar ingredients, so I can basically prep everything and make them at the same time.

  5. For the salsa, we’re going to chop and dice a large ripe tomato. Add it a bowl, then we chop up ¼ of a large red onion, just take half of it and save the other half for the guac. A garlic clove, minced. Cilantro, chopped, and ¼ tsp cumin, ¼ tsp chili powder, a dash of salt, and juice from half a lime. Mix it up.

  6. For the guac, add the onions we’ve already chopped, a garlic clove finely minced, cilantro, lime juice, ¼ tsp cumin, ¼ tsp salt, and Mix mix mix. I usually add tomatoes to my guac, but since we already made the salsa, we can just leave it out.

  7. In a small pan, add olive oil and quickly cook some chopped onions and some chopped green bell peppers until it’s fragrant. Add a clove of garlic, then a can of pinto beans with some of the liquid. Add a dash of chili powder and cumin, and once the beans are warmed through, it’s done.

  8. To assemble
    Grab a scoop of our cilantro lime rice onto a bowl and to the side of it, add some chopped romaine lettuce. Layer on our grilled chicken, our grilled corn that I’ve cut into smaller kernels, pinto beans, salsa, guacamole, a small dollop of sour cream, and finally some shredded cheese. This soo good.

Dzung