Chipotle Style Burrito Bowls
If you've been to Chipotle, then you'll no doubt have had their burrito bowls.
I still remember the first time I went, it was last year December and we had taken our daughter out of the house to try and distract her, after her break up with her boyfriend.
We walked around the mall for a while and then headed to Chipotle, which is right across the road, for a quick dinner.
I felt so out of place, I always do when I have no idea how it works, how you order, what to do etc. I didn't even know that it was burrito bowls, I knew it was some sort of Mexican food but had no clue what it was.
Thankfully, the place was packed and we sat in line for a while, which gave me plenty of time to observe and see how things were done.
I decided to go for a simple order, cilantro lime rice, chicken, corn salsa, guacamole and black beans. My word it was so good, and as with many other dishes I try at restaurants, I often come home and attempt to recreate them.
I know it will never be exactly as the original, but this is a pretty tasty version and it's quickly become one of the family's favorites.
Chipotle Style Burrito Bowls
1 pound raw or cooked boneless, skinless chicken breasts
2 chipotle peppers, chopped, and 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
1 large garlic clove, minced
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
4 tablespoons canola oil, divided (see below)
1 1/4 cups water
2 tablespoons lime juice
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup long grain white rice
2 tablespoons minced fresh cilantro
1 tablespoon canola oil
1/2 small yellow or white onion, minced
2 small to medium garlic cloves, minced
1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano
2 15-ounce cans black beans
1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
1 1/2 cups thawed frozen white corn
1/4 cup minced red onion
1 small jalapeno pepper, stemmed, de-seeded and minced
1 tablespoon minced fresh cilantro
Juice of 1/2 large lime
Guacamole (I use my own recipe but feel free to use whichever you want)
1. Make the chicken:
For raw chicken: Cut the chicken into rough 1-inch cubes and toss in a large zip-top bag with the chipotle peppers and adobo sauce, garlic, oregano and 2 tablespoons oil. Seal tightly and gently press the bag with your hands to mix the ingredients, then leave at room temperature for 1 hour. (Alternatively, refrigerate the bag for up to 8 hours.)
Heat 1 tablespoon olive oil in a large skillet over medium heat and add about 1/4 of the marinated chicken cubes — don't crowd the pan, or the chicken will steam instead of brown. Cook, flipping after 2-3 minutes, until the chicken is cooked through, and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding the final tablespoon of oil as needed. Slice the cooked chicken into small bits.
For cooked chicken: Cut the chicken into rough 1-inch cubes. Heat 1 tablespoon canola oil in a large skillet over medium heat and add the chipotle peppers and adobo sauce, chopped garlic and oregano. Stir together and add the chicken, tossing in the sauce to season and coat the chicken. Transfer to a cutting board and slice the cooked chicken into small bits.
2. Make the black beans:
Heat the oil in a small (1 ½ to 2 quart) saucepan over medium-low heat and add the onion, garlic and oregano. Cook, stirring frequently, for 3-4 minutes until the onion begins to soften.
Drain the beans, reserving 1/2 cup of liquid from one of the cans. Add the beans, reserved liquid and adobo sauce to the pan. Stir, then cover and cook for 10 minutes more until the beans are softened and warmed through.
3. Make the rice:
Bring the water, lime juice and lemon juice to a boil in a small (1 ½ to 2 quart) saucepan over medium heat. Add the salt and stir to dissolve, then stir in the rice. Cover and reduce the heat to low.
Cook without stirring or uncovering the pot for about 20 minutes, until the rice is fluffy and has absorbed the liquid. Remove from the heat and let sit, covered, for 10 minutes. Stir in the cilantro.
4. Make the corn salsa:
Toss the corn, onion, jalapeno, cilantro and lime juice together in a bowl. Refrigerate up to 3 days, until ready to use.
Start with the rice and then pile on whatever other toppings you want.