Chipotle is one of my absolute favorite “fast food” places for several reasons. They encourage responsible practices, local and healthy food, quality, plus it is just dang delicious. However, even the best intentioned company makes some compromises to be large scale, and I always prefer making food myself so I know what’s in it and can control the portions. Plus, though $6.95 seems pretty cheap, more than once a month or so isn’t practical.
Therefore, I decided to make my own version of my favorite, the chicken burrito bowl. A website called Chipotlefan.com has recipes for several Chipotle favorites. I used their recipe for the chicken marinade, with a few variations of my own. Then I made my own version of the fresh tomato and corn salsas based on memory, and the cilantro lime rice. Try it yourself, it isn’t exact, but it is close and Delicious!
Chipotle Chicken:
1 (7 ounce) can chipotle pepper in adobo sauce (remove chipotle peppers, skim out seeds)
2 tsp fresh ground ancho chili powder
1 teaspoon black pepper
2 teaspoons cumin powder
2 tbsp powdered garlic
2 teaspoons sea salt
1 quarter red onion
1/4 cup oil (canola/vegetable/olive)
Boneless skinless chicken breast or tenders
Step 1: Mix all marinade ingredients in a blender/food processor. Add oil until it’s slightly pourable.
Step 2: Poke holes in chicken, and pour marinade over chicken. Let marinate in the refrigerator for at least one hour up to 24 hours. The best way to cook the chicken is to grill it, but you can cook it in a frying pan with a weight on top as well.
 |
| Chicken sitting in marinade |
Spiced Pinto Beans:
1 can pinto or kidney beans, drained
1/2 cup water
3-5 bay leaves
1 tbsp cumin
1 tbsp garlic powder
Step 1: Drain and rinse the beans, pour into a pot. Add spices, simmer on very low for 10-60 minutes, stirring occasionally to ensure the beans don’t stick.
 |
| Seasoned beans |
You can add a bit of bacon here too, if you have it and like that kind of thing. Chipotle has changed their recipe to make it vegetarian, so no bacon included.
.
.
Cilantro-Lime Rice:
1 cup rice
1 1/2 cup water or chicken bouillon
1/4 cup chopped fresh cilantro
1/4 cup lemon juice
1/4 cup lime juice
Sea salt
.
Step 1: Boil the rice or prepare as directed.
Step 2: When cooked, add the cilantro, salt and juices, fluff with a fork.
 |
| The rice magic makers. Lemon juice, lime juice, and chopped fresh cilantro. |
 |
| Finished rice, ready to be mixed |
Corn Salsa:
1/2 cup corn
1/4 red bell pepper
Pinch fresh cilantro
Splash lemon juice
1/8 red onion
Step 1: Blacken the corn in a skillet or grill.
.
Step 2: Dice the pepper & onion, add to the corn with the cilantro and lemon, mix well.
.
For extra spice, take one of the chipotle peppers from the adobo sauce and dice it up to add, or use a fresh seeded jalapeno.
.
Fresh Tomato Salsa:
1 large tomato, diced
1/8 red onion, diced
1/4 red bell pepper, diced
Handful fresh cilantro
2 tbsp lemon juice
1 tbsp lime juice
Sea salt
.
Step 1: Mix the diced tomato, onion, pepper, cilantro and juices. Add a grind or two of salt to taste.
.
Refrigerate both salsas until ready to serve.
 |
| Chicken after grilling and dicing, salsas ready to go. |
 |
| Beans and rice, ready for assembly. |
 |
| Finished plate. Can make it into a burrito, tacos, or a bowl. |
I tore up a few large romaine leaves and put the rice, beans, chicken and both salsas on, with a sprinkle of cheese on top. It was deliciously fresh tasting! It is on the spicy side, so if that’s not for you then dial down the seasonings and forget about the chipotle peppers in adobo. For vegetarians, ditch the chicken and marinate some tofu, add some guacamole, or other grilled veggies. Enjoy!
This recipe submitted to the May 2014 “Cooking with Herbs” challenge!
