Chipotle burrito bowl

Justin Choe
Justin Choe @chef_jchoe07

I like chipotle so I made it.

Chipotle burrito bowl

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Justin Choe
Justin Choe @chef_jchoe07

I like chipotle so I made it.

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Ingredients

1 hour
4 servings
  1. Chipotle chicken marinade
  2. 1 TspCumin Powder
  3. 4Garlic Cloves - Minced
  4. 1 TspDried Oregano
  5. 2 TspKosher Salt
  6. 1 TspBlack Pepper
  7. 1 TablespoonChili Powder
  8. 2 TablespoonsOlive Oil or Sunflower Oil
  9. 7 OzCan of Chipotle Peppers in Adobo Sauce (4 peppers only)
  10. 3/4 CupWater
  11. 4-6Boneless, Skinless Chicken Thighs
  12. Pico de gallo
  13. 6Roma tomatoes, about 2 1/2 cups, deseeded and diced
  14. 1 cupred onion, diced
  15. 1fresh jalapeño, about 1/4 cup, deseeded and finely diced
  16. 2 cupfresh cilantro, chopped
  17. 1lime, juiced
  18. 1/2 teaspoonsalt, plus more to taste
  19. Extra ingredients
  20. 1 cancorn
  21. Cheese
  22. White rice

Cooking Instructions

1 hour
  1. 1

    Put all the chicken marinade ingredients into a blender. Blend on low/medium speed for 1-2 minutes. Put chicken and marinade in a gallon zip lock bag. Leave overnight in the fridge for maximum flavor.

  2. 2

    Chop up all the vegetables and put into bowl. Next airtight seal the bowl and use when ready.

  3. 3

    Cooking the chicken medium to medium high heat. Add kosher salt on top get it nice and seasoned. After it has been four to five minutes flip over and cook for the next three minutes. Cook til the temperature is 165 degrees. Let it rest for 5 minutes. Cut length wise and then 3/4 inch cubes.

    A picture of step 3 of Chipotle burrito bowl.
    A picture of step 3 of Chipotle burrito bowl.
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Justin Choe @chef_jchoe07
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