Copycat Chipotle Burrito Bowl

subheading: FOR THE CHICKEN:

½ medium red onion

3 cloves garlic

⅓ cup sauce from 1 (7-ounce) can chipotle peppers in adobo sauce

¼ cup water

2 tablespoons vegetable oil, plus more for cooking the chicken

1 tablespoon chili powder

2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts or thighs, or a combination

subheading: FOR THE RICE:

1 cup long-grain white rice

1 large bunch fresh cilantro

1 clove garlic

1 large lime

2 tablespoons vegetable oil

1 ⅓ cups water

1 teaspoon kosher salt, plus more as needed

subheading: TOPPING OPTIONS:

1 (about 15-ounce) can black or pinto beans

4 ounces cheddar, Monterey Jack, or Mexican blend cheese

½ medium head romaine lettuce

Guacamole or 1 medium ripe avocado

Sour cream

Corn Salsa

Salsa or pico de gallo

Directions at thekitchn.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer