One day I wanted a burrito bowl from Chipotle and then remembered Chipotle is gross so I decided to make one myself. This is a basic recipe that can be tweaked according to your needs.
Time: 45 – 75 minutes
Serves: 2 – 4
– 1 lb of chicken breast
– 1 large can of black beans (retain the juice)
– 1 cup dry rice
– Cheese of your choice (I used a 4 cheese Mexican blend)
– 2 juicy limes
– A bunch of cilantro
– 2 – 4 RIPE Avocados (depending on how much guacamole you want)
– Adobo Sauce (You can buy this at the store or make your own. If you choose to make your own, I’ll explain how to below.)
Ingredients for Adobo Sauce: 4 dried ancho chiles; 4 dried guajillo chiles; 2 teaspoons ginger (fresh or ground); 1 teaspoon of ground cumin; 1.5 teaspoons of kosher salt; and half a teaspoon of black pepper
– Salsa of your choice (I made my own simple salsa. If you want to make this salsa, fill a blender with three tomatoes, two tomatillos, half a red onion, a few jalapenos or whatever other peppers you have available, a teaspoon of salt, lime juice, and cilantro to taste. Pulse a few times until blended and at the thickness you want.)
- Prepare your Adobo sauce. If you’re making your own, follow the lettered steps below. If not, skip to step 2.
A. Soak your dried ancho and guajillo chiles in cold water for 20 – 30 minutes. They’ll end up wet and soggy and the seeds will likely fall out of them.
B. If you want milder chicken, remove all the seeds and the veins inside of the peppers. The veins are little stringy pieces stuck to the sides that you can easily pull out. If you want your chicken spicy, leave some of the veins and seeds.
C. Add the peppers to the blender with 2 teaspoons of ginger, 1 teaspoon of cumin, 1.5 teaspoons of kosher salt, and half a teaspoon of black pepper. Blend it until it’s smooth and pureed. You may need to scrape the sauce on the sides back down to keep blending.
- Rub the chicken down with the Adobo sauce. I put the chicken in a Ziploc bag with the sauce and massaged it in that way. Then I left the chicken to sit in the fridge with the sauce for about 30 minutes. While the chicken is marinating, take that time to set up your grill if you’re doing it that way. If not, at the very least, have a beer.
3. Before your chicken is ready to cook, start your rice. Cook it according to the directions on the bag.
- Grill your chicken however you want to. You can use a real grill outside like I did, a George Foreman, or you can pan sear the chicken. Do whichever way is best for you. Either way, make sure you cook the chicken thoroughly, at least 6 minutes a side depending on thickness.
- At the halfway point of your rice and chicken cooking, begin heating your can of black beans. Heat it on low and stir occasionally.
- Your chicken and rice should be done around the same time. While those are finishing up, take that time to whip up some guacamole. If you don’t know how to make guacamole, follow the lettered steps below.
A. Cut your avocados in half and toss the seeds. Scrape the avocado out and into a bowl.
B. Add at least half of a juicy lime. If your lime isn’t that juicy, add a full lime.
C. Add in a teaspoon of kosher salt.
D. Add a few spoons of the salsa you made or bought.D. Mix together with a fork until smooth.
- When your chicken is done, remove it from the heat and let it rest on a piece of foil. You can chop it up now or wait until you’re ready to assemble your bowl.
8. When your rice is done, squeeze half a lime in the pot and add 1 – 2 tablespoons of chopped cilantro. Mix thoroughly and you’ve got cilantro lime rice. At this point, you can turn off your beans as well.
- Now, you put it all together. My order was rice, beans, cheese, chicken, salsa, then guacamole. Enjoy!
Notes & Pro- Tips:
- If you made the Adobo sauce, do not add water to it. You want it very thick.
- You don’t have to use Adobo chicken, you can use whatever seasoning you want. I just used Adobo because I know that’s what Chipotle uses.
- This also works with whatever other protein you want to use.
- If you want to give your guacamole an interesting kick, use garlic salt instead of kosher salt.
- If you slice your chicken breast into smaller chunks, it’ll cook faster.
Burrito Bowl Playlist: