Copycat Chipotle Burrito Bowl
DIY Copycat Chipotle Burrito Bowl made right at home. Fresh Mex, restaurant style dinner made customizable for family dinner or meal prep.
Ingredients
Chicken:
- 1 ½ lbs chicken thighs or breasts
- 3 chipotles in adobo
- 1 ½ Tablespoons adobo sauce from the can of chipotles
- ⅛ red onion roughly chopped
- 1 Tablespoon lime juice
- 3 garlic cloves minced
- 1 Tablespoon ancho chili powder or regular chili powder, see note 2
- 1 ½ teaspoons cumin
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 Tablespoons cooking oil I used avocado
Rice:
- 1 cup rice
- 2 cups water
- ½ teaspoon salt
- 1 bay leaf
- 1 Tablespoon lime juice
- 1 ½ teaspoons lemon juice
- 1 Tablespoon cooking oil I used avocado
- 2 Tablespoons chopped cilantro
Veggies:
- 2 Tablespoons cooking oil I used avocado
- 1 red onion medium, sliced
- 2 green bell peppers sliced
- ¾ teaspoon Mexican oregano regular will work in a pinch, see note 3
- ¼ teaspoon salt or more, to taste
- ¼ teaspoon pepper or more, to taste
Toppings:
- monterey jack cheese
- pico de gallo
- Chipotle corn salsa
- guacamole
- black beans
- chopped cilantro
- lettuce
- avocado lime ranch dressing
- cilantro lime crema
- mango habanero salsa
Instructions
For the Chicken:
- Place chipotles, adobo sauce, red onion, lime juice, garlic, ancho chili powder, cumin, onion powder, salt and pepper in a blender (I prefer to use a smoothie cup). Blend on high until smooth, around 30-60 seconds. Place chicken in a large zip top bag and add the marinade. Set aside in the refrigerator while you prep the veggies (or overnight for the best flavor!)
For the Rice:
- Place rice, water, salt and bay leaf in a pot. Bring to a boil, cover and reduce heat to low and cook for 20 minutes or until all water has been absorbed. Fluff rice, then add lime juice, lemon juice, oil and cilantro using a folding motion, being careful not to stir and mush the rice.
Cooking the Chicken:
- Heat the oil in a large skillet over medium high heat. Add the chicken to the hot oil and cook for 4 minutes undisturbed on one side. Flip and cook for 3-4 more minutes or until the internal temperature reaches 165° F.
For the Veggies:
- Place oil in a large skillet over medium heat. Slice bell peppers and thinly slice the onion (see photos above for a great visual). Add to the hot oil and cook for about 8-10 minutes until the veggies become al dente and are just starting to caramelize. Add the oregano, salt and pepper and stir until combined. Remove from heat.
Assembly:
- Start with the rice, then top with the chicken and veggies. Add whatever toppings you'd like from above! We love black beans, cheese, lettuce, pico, guac and more!
Notes
- If using chicken breasts instead of thighs, make sure to slice thin.
- The cheapest way to get ancho chili powder is to go to a latin foods market and buy dried ancho chilis. Grind them up in a blender until you have powder. To use regular chili powder use 1 Tablespoon plus ¼ teaspoon red pepper flakes.
- Regular oregano works just fine in this recipe. For a "true" copycat, you will need Mexican oregano, which is available at latin food markets if not your regular grocery store.
- For the best results: Be careful not to over cook your chicken or it will be tough and chewy instead of soft and tender. Don't over stir your rice or it will be mushy. And be careful to only cook the vegetables until al dente for the perfect texture.
- Start cooking the chicken, then immediately start working on the veggies for the best results so they can finish at about the same time. The chicken will likely get done a little early. This way you can cut up the chicken and the veggies will still be warm.
- We recommend jasmine or basmati rice for the rice, but any will do!
- These are perfect to make for a large gathering (double the recipe), then everyone can build their bowl to their own liking.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 31gProtein: 21gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 111mgSodium: 1567mgPotassium: 361mgFiber: 2gSugar: 2gVitamin A: 525IUVitamin C: 5mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
