It only seems fitting to a recreate Chipotle bowl, since I've already recreated a CAVA bowl. Chipotle got me through college, and I gave this establishment a lot of business š. For those living under a rock, or possibly don't have a Chipotle where they live, it is a Mexican fast food chain, but an elevation on fast food. With fresh ingredients and addicting toppings (I'm looking at you red chili salsa) you can never go wrong with dining in or eating out at Chipotle. My sister and I even have a tradition of getting Chipotle for lunch on our bday. This restaurant has become so popular, that it has even infiltrated the makeup world. I don't know if you all remember, but ELF cosmetics and Chipotle collaborated on a few makeup items, like an eyeshadow palette and a beauty blender the shape of an avocado... I'm obsessed! Unfortunately, the collection sold out, and I never got my hands on it. But seriously, look at the avocado beauty blender š„¹
Photo courtesy (Business Wire)
Since I've been more times than I can count, I have my Chipotle order locked down, which goes; bowl, with cilantro rice, no beans, chicken, veggies, chili corn salsa, fresh tomato salsa, tomatillo red chili sauce, lettuce, sour cream, extra cheese WITH guac, and a side of tortilla. Yes, I am one who will pay extra for guac, but that should be considered a crime to be charged for that!! I digress.
My chipotle bowl recipe is simple, and like all recipes on this site, it's truly so easy to recreate that you'll be shocked when you read through the steps and ingredients needed. Be prepared though, it does take time to get this masterpiece created so throw on some music, play a movie, or make it a date night activity. You can modify this recipe based on your own order from Chipotle, but like any recipe, enjoy yourself!
Chipotle bowls
Prep Time: 1 hour Cook time: 40 mins
Ingredients:
Chicken seasoning:
2 chicken breasts
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon or more red chili powder
1 tablespoon of cumin powder
1/2 lime, squeezed
Red Salsa:
11 tomatillos, medium-sized
Vegetable oil, for drizzling
5 garlic cloves, smashed OR 1 tablespoon garlic paste
1/2 cup or one small packet of arbol chiles (if you can not tolerate the spice, I would add only 5-6 chiles and pair it with 2 large Anaheim peppers)
1 can fire roasted tomatoes
1/2 tablespoon ground cumin
sprinkle of salt
Salsa and other ingredients:
2 cups of white rice
1/2 cup of cilantro, finely chopped
1 can of black beans or pinto beans
2 bell peppers, 1 red and 1 green
1 can of corn
1 tomato, finely diced
1/2 of an onion, finely diced
1 lime
Guacamole recipe:
2 avocadoes
1 tomato, finely diced
1/2 red onion, finely diced
A few squeezes of lime
Sprinkle of cilantro, finely chopped
sprinkle of salt
Sprinkle of garlic salt
For an extra kick, finely chop one jalapeno pepper
Additional toppings:
Sour Cream
Cheese
romaine lettuce, finely chopped
Steps:
First things first, let's get the rice going. Add 2 cups of white rice to a pot, add water till about an inch from the rice, and add your salt. Place the pot on the stove on high heat. Boil until the water has nearly evaporated, and you can see the rice. Then set the heat to low medium, place cover on top, and cook for 20 mins. Remove from heat once cooked. Add the finely chopped cilantro to the rice and mix well until fully combined.
For the guacamole, remove the skin of the avocado and add it to a bowl. Smash with a fork until it is nearly smooth, with just a few chunks. Dice your roma tomatoes and onion and add to the same bowl. Finely chop your cilantro as well and add. Add the spices and lime juice, and mix until combined. Place in fridge till ready to serve.
For the salsa, preheat your broiler and ensure your tray is 4 inches, away, or relatively close to the heating element. Remove the husks from the tomatillos and wash them. Place on a tray and broil for up to 10-15 minutes, until there is a nice char on the top.
Salsa continued: while the tomatillos are broiling, heat a pan and add your chilies, oil, and garlic, and cook for about 4-5 mins on medium heat until nice and browned.
Salsa continued: In a blender, add your chilies, tomatillos, fire-roasted tomatoes, cumin and salt and blend. Taste and add more salt if needed. Place in fridge until ready to serve.
For the regular salsa, finely dice the onions and tomato and add to a bowl. Add a sprinkle of cilantro and lime juice and mix until fully combined. Place in the fridge.
For the corn and beans, make sure they are fully drained from the cans and add them to two separate bowls. The same goes with the lettuce, finely chop place in a bowl and refrigerate until needed.
For the chicken, wash and cut into small cubes. Place in a bowl and add all the spices, then mix until all has been combined. In a pan on medium heat, add oil and one spoon of garlic/ginger paste. Once heated, add chicken and cook for 10 mins, until brown and no longer pink inside.
While the chicken is cooking, cut your bell peppers into long strips and add them to the chicken. They will sautƩ with the chicken as it is being cooked and be combined with the spices.
Once the chicken has cooked properly, begin assembling the bowls.
Add your base of rice and lettuce, and continue adding everything on. Pair with your drink of choice (Coke is my absolute favorite).
Bon Appetite!
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