Chipotle chicken Burrito Bowl Copycat
"We went to Chile's today and I had something similar. It was really good!"
Original is 6 servings
Ingredients
- Marinade
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- Burrito Bowl
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Nutritional
- Serving Size: 1 (492.2 g)
- Calories 770.4
- Total Fat - 41 g
- Saturated Fat - 13.8 g
- Cholesterol - 142.8 mg
- Sodium - 1829.5 mg
- Total Carbohydrate - 60.6 g
- Dietary Fiber - 10 g
- Sugars - 7 g
- Protein - 42.1 g
- Calcium - 377.3 mg
- Iron - 4.8 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a blender or food processor, combine onion, canned chipotle in adobo, 1 tablespoon of the adobo sauce, garlic, broth, lime juice, olive oil, chili powder, salt, ground cumin, oregano, and black pepper. Process until completely smooth. Adjust the seasoning with salt, if necessary.
Step 2
Add the chicken to the marinade.
Step 3
Cover and refrigerate for at least 1 hour or for a maximum of 4 hours or lime juice will "cook" the chicken.
Step 4
When you're ready to cook the chicken, heat your grill or cast iron grill pan on high heat.
Step 5
Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F. About 10-15 minutes.
Step 6
Allow the chicken to rest for at least 5 minutes.
Step 7
Cut the chicken into bite sized pieces or into strips.
Step 8
Divide the rice between 6 bowls.
Step 9
Let people add their own toppings of lettuce, black beans, cheese, salsa, sour cream, guacamole and Tajin.
Tips
No special items needed.
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