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Copycat Chipotle Burrito Bowl

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Ingredients

    • CHIPOTLE CHICKEN
    • 1/2 red onion, coarsely chopped
    • 2 cloves garlic
    • 1 chipotle chile in adobo, plus 2 tbsp. sauce
    • 3 tbsp. vegetable oil
    • Juice of 1 lime
    • 1 tsp. dried oregano
    • 1/2 tsp. ground cumin
    • Kosher salt
    • Freshly ground black pepper
    • 1 lb. boneless, skinless chicken breasts

    CILANTRO-LIME RICE

    • 1 tbsp. unsalted butter
    • 1 c. basmati rice, rinsed, drained
    • 1/2 tsp. kosher salt
    • Juice of 2 limes, divided
    • 2 c. water
    • 1 tbsp. chopped fresh cilantro

    BLACK BEANS

    • 2 tbsp. neutral oil
    • 1 medium yellow onion, chopped
    • 3 cloves garlic, finely chopped
    • 2 (15.5-oz.) cans black beans, undrained
    • 1 c. water
    • 1 tsp. chipotle chile powder 
    • 1 tsp. dried oregano
    • 1 tsp. ground cumin
    • 1 bay leaf
    • Kosher salt
    • Freshly ground black pepper

    CORN SALSA

    • 24 oz. frozen corn, cooked
    • 1 medium red onion, chopped
    • 1 small jalapeño, stemmed, seeded, finely chopped
    • 1/4 c. fresh cilantro, chopped
    • 1 tbsp. fresh lemon juice
    • 1 tbsp. fresh lime juice
    • Kosher salt

    ASSEMBLY

    • Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving

Step 1
In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
Step 2
Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight. 
Step 3
Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.

CILANTRO-LIME RICE
Step 1
In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.
Step 2
Fold in cilantro and top with remaining lime juice.

BLACK BEANS
Step 1
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.
Step 2
Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.

CORN SALSA
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.

ASSEMBLY
Step 1
Slice reserved chicken into 1" pieces. 
Step 2
Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.