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| Homemade Chipotle-style chicken burrito bowl |
My hubby and I LOVE, LOVE, LOVE Chipotle. Actually, that’s where we met. Instead of making the same old boring chicken recipes, I decided I’d try my hand at making a chipotle chicken bowl with all of the fixin’s.
My husband, after eating his said “I don’t think I’m ever eating Chipotle again. This was better than that.” With that said, I’m going to share with you the recipe for the chicken marinade, which I think made everything taste better.
Ingredients
1 (2 ounce) package
dried ancho chiles
dried ancho chiles
1 (7 ounce) can
chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1 teaspoon black
pepper
pepper
2 teaspoons cumin
powder
powder
2 tablespoons fresh
oregano, chopped
oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil
(canola/vegetable/olive)
(canola/vegetable/olive)
1
whole boneless, skinless naturally raised chicken (I used chicken thighs)
whole boneless, skinless naturally raised chicken (I used chicken thighs)
You’re
supposed to soak the ancho chiles over night.
Instead, I soaked them for an hour, and then removed the seeds. Afterwards, I threw everything into my
Vitamix and blended away.
supposed to soak the ancho chiles over night.
Instead, I soaked them for an hour, and then removed the seeds. Afterwards, I threw everything into my
Vitamix and blended away.
After the
chicken is cleaned, stab it. This is
perfect if you’re angry at someone or something… just stab away. Don’t worry;
the chicken will NOT feel a thing! The
purpose of piercing the chicken is so that the marinade is absorbed easily.
chicken is cleaned, stab it. This is
perfect if you’re angry at someone or something… just stab away. Don’t worry;
the chicken will NOT feel a thing! The
purpose of piercing the chicken is so that the marinade is absorbed easily.
After you’re
donestabbing piercing the chicken rub the marinade evenly over the
chicken, and store over night in a Ziploc bag.
done
chicken, and store over night in a Ziploc bag.
Cooking the
chicken
chicken
It is way
too cold here in New York City to use an outdoor grill; therefore, I
broiled (on high) the chicken until it
was nearly charred on both sides; about 15-20 minutes each.
too cold here in New York City to use an outdoor grill; therefore, I
broiled (on high) the chicken until it
was nearly charred on both sides; about 15-20 minutes each.
After the
chicken is cooked, let it cool. After it
has cooled (or rested) chop it up.
chicken is cooked, let it cool. After it
has cooled (or rested) chop it up.
Plating
Take a bowl,
and add the cilantro, lime rice, then the chicken and other toppings. I used the following:
Take a bowl,
and add the cilantro, lime rice, then the chicken and other toppings. I used the following:
Black beans
Corn Salsa
Tomato Salsa
Cheese
Sour Cream or fat-free Plain Greek Yogurt ( I Like Fage 0% Total)
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| My husbands burrito bowl minus the cheese and sour cream |
Above is my husbands bowl. He doesn’t like sour cream, and since his cholesterol is high, he’s staying away from cheese. I told him it looked like a struggle plate .:lol:. Oh well, as long as he enjoyed it, right?
If you’d
like the recipes for any of the salsa and/or the rice just shoot me a message
or leave a comment below.
like the recipes for any of the salsa and/or the rice just shoot me a message
or leave a comment below.