Chicken Burrito Bowl
One of the only ‘restaurants’ I ever go to is Chipotle. I’ve always loved how fresh their ingredients are, but never eat any of the meat because it’s not dhabiha. I actually don’t eat out very much anymore mainly because I’m always testing recipes for my latest cookbook and this site, but I do crave certain dishes I really like at my favorite eateries or the ones I wish I could have with the meat in it. Such is the Burrito Bowl with Chicken at Chipotle. I always get the veggie bowl, and it is substantial but sometimes I just want the meat, too, so I decided to make my own at home.
Actually, you might be surprised that you probably have most of the ingredients at home: Rice, beans, chicken, lettuce, cheese, tomatoes, salsa or hot sauce, avocados, tortilla chips and fresh cilantro. If not, you can easily get them at any grocery store.
Additionally, fresh or frozen non-GMO corn. Very important.
I use frozen corn – it’s frozen when it’s fresh. If you buy organic, it should not be GMO, so that’s one way to know. Also, any type of lettuce or greens you like. I personally like Romain lettuce chopped finely.
I love white sharp cheddar cheese, which I get from Trader Joe’s as a raw milk cheese variety. I just use a hand grater and grate it nicely, just like it looks at Chipotle.
Chopped tomatoes of any variety. If you have time, remove the seeds so your burrito bowl doesn’t become soggy or watery. If you’re going to eat it right away, then don’t bother.
Somewhere in the process, I prepare my chicken. I buy boneless skinless chicken thighs and cook them in this manner, although I don’t put any herbs and instead add ground cumin and a pinch of turmeric. Beans and rice are cooked separately, too.
The bowl-making begins by placing the cooked rice at the bottom, then the beans then the meat and fresh veggies.
On top are the greens and cheese.
And topped with sour cream, freshly diced avocado and some hot sauce. You can add salsa, too. I just didn’t have any already made on hand, but it’s particularly delicious with this tomatillo salsa.
And so, in my opinion, it’s even better at home. You can feed a lot of people this way, and best of all, you know exactly what’s in everything you’ve just put into your very own Chipotle-style Chicken Burrito Bowl.
- 2 cups cooked rice of your choice. I prefer brown rice or brown Basmati rice for these bowls.
- 1 cup black beans
- 1 cup pinto beans
- 2 cups cooked corn
- 1 cup chopped tomatoes, seeds and juices removed
- 2 cups shredded lettuce
- 1 cup sour cream
- 1 large avocado, diced
- Hot sauce of your choice
- Tortilla chips for scooping (optional)
- Fresh lime (optional)
- Fresh cilantro leaves, chopped
- 1 1/4 pound boneless, skinless chicken
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Chop and organize all of the fresh ingredients for the bowl. These will all be equally divided into four bowls once they are ready.
- Prepare the rice and keep warm once finished.
- Prepare the chicken by using the methods in this post: http://wordpress-523174-1665548.cloudwaysapps.com/my-technique-for-making-great-mediterranean-flavored-chicken-in-a-pan/, although substituting with the turmeric, cumin, salt and pepper in this recipe. Let the chicken cool slightly, covered, as you prepare the other ingredients.
- In each bowl, place the rice first, then the beans. Add the chicken then corn, tomatoes, lettuce, sour cream, avocado and hot sauce and salsa. Top with freshly chopped cilantro leaves.
- I find it easiest to prepare all of the fresh ingredients ahead of time then put the rice on the stove to cook and then prepare the chicken. It seems to be the best way to orchestrate all of the ingredients to be done at the right time together as well as not letting the chicken get cold as soon as it's ready.
I’m actually pinning this to my Ramadan Foodie board on Pinterest. This looks like the perfect light, summer meal. Looks really delicious!