I could eat at Chipotle every single day for the rest of my life. That is how obsessed with their food I am. Rich introduced me to them back in 2011 and I got a burrito (big mistake). Those burritos are as big as new born babies and my stomach hurt me so bad afterwards. Also, they didn’t have queso? ( I have since tried their queso and it’s actually not good, sorry!) NO. I’ll stick with my Moe’s, thank you. Fast forward to my time working at the mall and I finally decided to try it again, but this time I got a bowl.
LIFE FOREVER CHANGED.
I think I’ve gotten a Chipotle bowl at least once a week (maybe twice) for the past few months and I’m seriously obsessed with all the flavors! This is my go-to: brown rice, chicken (I tried the steak, but it didn’t have enough spice), lettuce, corn salsa, sour cream, shredded cheese, guacamole (YES I KNOW IT’S EXTRA). What I need to work on is making their lime chips because they are making my mouth water just thinking about them.
Here’s the issue…those bowls don’t make my bank account happy & we just moved out of the city so I have to drive 15 minutes to the worst road in Greenville County to get one. Rich and I both are trying to eat at home more and take our lunches so I wanted to make something easy and delicious. I researched copycat recipes and put my own spin on each one of them.
Ingredients I did not make:
Shredded cheese. They use Monterrey Jack so I bought a block of it and shredded it myself.
Guacamole. I could have made this, but I bought the Wholey Guacamole individual packs so Rich can throw them in his lunch box.
Sour Cream, obviously I’m not going to make this LOL.
Ingredients for chicken:
Chicken thighs, I used 6 boneless
1 Tbsp chili powder
A few shakes of crushed red pepper flakes (I’m pretty heavy handed b/c we love heat)
1 Tbsp of Ancho chile sauce (in a can of chiles just use the sauce)
1/2 red onion
1 Tbsp olive oil
3 garlic cloves roughly chopped
1 tsp oregano
1 tsp black pepper
1 tsp ground cumin
1 Tbsp salt
water as needed
Add all ingredients, except chicken, into a food processor mix until smooth. This will still have a few chunks and that’s okay! Add chicken to a ziploc bag then add marinade. I let mine sit in the fridge for about 2 hours, but anything works! Heat pan over medium, add oil, cook chicken thighs. I let them “burn” a little so I could get that delicious crust. Cut into small pieces and you have Chipotle chicken!
Ingredients for corn salsa:
1 can sweet corn (I looked high and low for white corn like they use, but all I could find was yellow and it’s still yummy!)
1 jalapeno pepper with the core and seeds removed
1 pablano pepper
1/2 small red onion
handful chopped cilantro
juice from 1 lime and 1 lemon
salt as needed
This is a pretty simple salsa. Roast pablano pepper under broiler for about 7 minutes per side (after you rub olive oil all over it). After it’s roasted let sit, covered, in a bowl for about 15 minutes to sweat it. Remove skin and seeds then cut up into the salsa. While it’s roasting chop, finely, onion, jalapeno, cilantro. Add corn then juices and salt! SUPER EASY 🙂
Ingredients Cilantro Lime Rice:
Basmati rice (follow directions on package)
The package should suggest heating pan, adding a tablespoon of butter or oil and allowing it to melt, adding rice and juice from a lime and stir for about a minute, adding water according to the package directions, bring to boil, turn to low, let simmer 15 minutes or until fluffy. Add chopped cilantro!
I added chopped romaine lettuce after this picture and it was absolutely delicious! I’m also posting a picture of this adorable utensil rest that my mom bought for me at TJmaxx!
I’m going to forever make these bowls and I highly recommend you do too! Leave me some feedback ya’ll ❤