chipotle chicken burrito bowls

Confession. I am unapologetically addicted to Mexican food.  I crave it constantly.  What to snack on at work?  Chips and salsa.  What to do with leftover chicken?  Quesadillas.  You need me to bring a side dish?  Seven layer dip. Date night? Chipotle.

Last summer, Chipotle open two locations in our area and I was quickly enamoured by their spicy meats, limey chips, and fresh toppings. After weeks of eating only Chipotle, Jason intervened and began enforcing a 5 day rule.  I have to give him 5 days between visits.  5 WHOLE DAYS!  I couldn't do it, but I did try.  I lasted about 4 days. Pitiful. Finally, I came to the discouraging conclusion that Jason had left me with only two choices: 1. frequent Chipotle without my boy :( or 2. Get my burrito fix elsewhere. I chose the latter and finally figured out how to replicate my addiction.

Chipotle Chicken Burrito Bowls

Ingredients

Chipotle Chicken
6 chicken breasts
1 canned chipotle pepper (I used Goya's)
2 teaspoons chipotle pepper sauce 
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1/2 cup olive oil
1 lime

Black Beans
1 16 ounce can black beans, drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle pepper sauce 
Salt & pepper

Cilantro Lime Rice
2 cups white rice, cooked
3 tablespoons butter
1/4 bunch cilantro (about 1 cup chopped)
1 lime or 2 small limes

Toppings
3 cups shredded lettuce
1 cup sour cream
2 cups cheddar cheese
Pico de gallo
Guacamole

Prep time: 35 minutes
Yields: 6 servings

First, the marinade.  Pull a spicy little pepper out of it's can and dice it.  It will be sort of pasty when you are done.  In a small bowl, take two spoonfuls of sauce straight from the can and then scrap in the chopped chipotle pepper.  Add cumin, garlic, and chili powder. Mix together and pour in oil.  Roll your lime on the counter until insides are mushy and squeeze juice into bowl.  Stir well.  

Place chicken in glass baking dish.  Pour marinade over chicken.  Cover and let sit in the fridge for at least 2 hours. The longer you marinade it, the more tender and flavorful it will be.  Then, preheat over to 450°F.  Bake for 25 minutes or until completely cooked.  

While that chicken is cooking, you've got work to do!  First, start cooking the rice, if you haven't already done so, using the directions on the package.  Then, move on to the beans. Place drained black beans in a small saucepan.  Add cumin, garlic powder, and chipotle sauce.  Salt and pepper to taste and let beans cook on a low heat.  Stir them up every few minutes.  

Once the rice is done, add butter, cilantro, and lime juice.  Stir until rice is well coated.  

Pause and savor the spicy aroma filling your kitchen.  Make sure the chicken is completely cooked and the juices are clear, not cloudy.  Pull that chicken out and chop each breast into bite sized chunks. 

Place chicken back in the glass dish and let it soak the juices back in. 

Meanwhile. place toppings in colorful bowls.  

Finally, assemble your burrito bowl and realize you are free.  The 5 day rule is powerless against leftovers.  Serve with tortilla chips or wrap the filling up in tortillas to make burritos or tacos.  The possibilities are truly endless.    

Comments

[bekah]

Ummm YUM! Totally going to be making these soon! Thanks Heath!

[Treese]

Planning on making this for the fam tomorrow night! Thanks for the idea!

[Wim]

Heather, Your writing and photography are amazing! I'm really enjoying what you post! Keep it up! And thank you for sharing your talents with us! I LOVE YOU!!

[amy donahue]

heather, i saw the link to your blog on facebook. thanks for the wonderful recipes and incredible photography. i made your chipotle chicken for dinner last week. it was amazing!

[Heather Michelle]

Thanks, Amy! Hope that you are doing well. :)

[Michelle]

It's soooo good!

[Michelle]

Trying an adaptation with ground beef tonight! Can't wait to taste the rice.