Chipotle Chicken Bowl Copycat Recipes

CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)

Steps:

• Cut chicken breast in bite size pieces
• Add chicken breast pieces in a medium sized bowl
• Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
• Heat a non-stick pan on medium heat
• Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
• Set chicken aside
• Cook rice according to box instructions
• In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
• Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
• Finely chop cilantro, tomato and onion. Add in a small bowl
• Add vinegar, lime juice and salt
• Mix well until everything is combined

CHIPOTLE CHICKEN BOWL COPYCAT RECIPE

Steps:

• To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
• Add the chicken to the bag
• Marinade in the fridge for 5 hours
• Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle
• While it cooks you can prepare the cilantro lime rice and the corn salsa
• After the chicken is cooked let it sit on a cutting board or plate, covered with foil, for 15 minutes before cutting it into pieces
• In a small pot heat 2 tsp olive oil over med/low heat and add the rinsed rice
• Cook for 2 minutes
• Add the water, salt and bay leaf
• Bring to a boil
• Cover with a lid and turn the heat down to low
• Simmer for 15 minutes, checking occasionally
• Add in the lime juice, lemon juice and chopped cilantro
• Fluff with a fork and keep the lid off the rice until you are ready to serve
• Thaw the corn by running it under warm water, strain off any excess water
• Dice the red onion, jalapeño and poblano peppers
• Chop the cilantro
• Add everything to a bowl
• To serve, in a bowl add the cilantro lime rice, chicken and the corn salsa

CHIPOTLE CHICKEN BOWL

Steps:

• In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now.
• In a medium sized pot, pour in the rice, cold water, the olive oil, and salt. Bring to a boil. Once boiling, cover the pot, turn the heat to low, and simmer for 15 minutes or until the rice is soft and fluffy.
• Once all the water has been soaked up by the rice, add in the lime juice, and cilantro. Let simmer for another minute and then remove from heat and set aside.
• To assemble the bowl, place a ¾ cup of rice on the bottom. On top of the rice, add black beans and the chicken.
• Top the bowl off with shredded lettuce, Pico de Gallo, guacamole, and mozzarella cheese.
• Repeat assembly three more times to make four bowls. Serve and enjoy!

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.