Restaurant Meals at Home: Chipotle Chicken Bowl

11:38:00 PM

Everybody has their share of stories about the love affair they've had with Chipotle. Chipotle established itself in 1993. But it wasn't prevalent in my town until around 2005 by my knowledge. I got hipped to the restaurant through my lovely mother. It was GREAT! It became new go-to place. I was going there like 2 to 3 times a month. I loved it because it was fresh, flavorful, and affordable.

After a while, my mother and I started playing with an idea of making this at home. And with the recent food poisoning situation and food safety protocols Chipotle has had to take I think making this on our own is the safest and best option. Plus its easy and fun! Actually, we did make it at home once before, and it was good, but it wasn't close to Chipotle. I was determined to make sure that it had the right flavor and most important it had to be either just as good or better than the original.

So for my mothers birthday, we decided to make Homemade Chipotle for her party. We fed 20 to 30 people that night and honey, it was not cheap or easy! Mimicking their recipes took a little elbow grease. But was a bit easier than thought because Chipotle is very open about the ingredients they use in their food. Most of the components are listed. But the measurements aren't, and I'm sure they've omitted some things to protect their franchise. So I had to come up with a recipe that would be reminiscent of Chipotle but unique to me. I went to the store found the ingredients came up with a method and it took 2 days to make it.

(This recipe will feed about 20 to 50 people. You will need to scale back the recipe for a family of 4. Don't worry I have a smaller portion recipe for you. Just adjust the various seasonings to your liking.)

First off you'll need you to gather ingredients for the marinade. The chicken needs to marinate for at least an hour or overnight for the best results. I used 2 marinades. One that penetrated the meat for 2 days and the other marinated overnight. I'll explain. I created the first marinade and after I tested it was too much on the barbecue side. It needed a balance of spices and a little sugar. So after it marinated for 2 days in the 1st marinade I made the second marinade and it came out perfect!!! Listen you can use either both or one. If using one marinade I say use the second one. It has the kick and spice that we're used to without it being overpowering.

Ingredients:

Marinades (Feeds Small Family)

Marinade #1
2 tbsp Brown Sugar
1 tsp Ancho Chile Powder
2 tsps Cayenne
2 tsps Adobo Seasoning
2 tsps Sasson Seasoning
2 tsp Black Pepper
2 tsp Thyme
3 tsp Cilantro
2 tsp Cumin
3 tsp Smoked Paprika
2 tsp Kosher Salt
or
Marinade #2
2 tsp Black Pepper
¼ c Grapeseed oil
2 tsps Adobo Seasoning
2 tsps Sasson Seasoning
2 tsp Cumin
2 tsps Ancho Chile Powder
2 tsps Chipotle Chile Powder
2 tsps Cayenne
2 tsp Paprika
4 tsps Lime Juice
1-2 Large pkgs of Boneless Skinless Chicken Thighs (at least 10 pieces of chicken)

Cilantro Lime Rice
3 c Uncle Ben's Long Grain Rice or Brown Rice
1 heaping tbsp. of Vegetable Base
4 tbsps Lime Juice (Please Have Extra You Will Need it!)
2 tbsps of Kosher Salt
1 A handful of fresh minced Cilantro
6 c Water or Chicken Stock

Corn Salsa
1 1/2 Red Onions
1/4c of Lemon & Lime Juice
Whole Kernel White Corn (Canned or 4 Ears of White Corn)
2 to 3 tbsps of Cilantro
1 Roasted Poblano, Seeded, and Diced
2 Roasted Jalapenos, Seeded, and Diced
1 1/2 tsp of Sugar
or
1 Can of Corn and Jalapeno Salsa from GFS
Salt to taste

Tomato Salsa
Roma or Grape Tomatoes (6 Romas and 2 pkgs of Grape Tomatoes), Diced
2 tbsps of Cilantro, chopped
2 Jalapenos, Seeded, and Diced
1 Red Onion
1 Lime, Juiced

Fajita Veggies
2 Green Bell Peppers, Sliced Fajita Style
2 Red Onions, Sliced Fajita Style
2 tbsp Grapeseed Oil
Fajita Seasoning

Black Beans
2 Cans Black Beans, Drained & Rinsed
4 Strips of Thick Cut Pepper Bacon, Diced
1 Onion, Diced
1 tsp Garlic
2 tbsps Vegetable Base
Pinto Bean Seasoning

Pinto Beans
1 Bag Pinto Beans
4 Strips of Thick Cut Pepper Bacon, Diced
1 Onion, Diced
1 tsp Garlic
2 tbsps of Vegetable Base
Chicken Stock
Pinto Bean Seasoning

Guacamole
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

Shredded Cheese
Mexican Crema or Sour Cream
Romaine Lettuce

Directions

For the Chicken: In a bowl combine all seasonings from marinade #1. Clean the chicken and place in a large mixing bowl. You need to remove some of the fat from the chicken. Once the chicken has been cleaned, add the marinade. Using your hands thoroughly blend and mix it up. Place in a fridge for 2 hours, 24 hours for best results! *If using both marinades wait the 2 or 24 hours and then begin marinade #2. Rinse the chicken off in cold water. In a food processor mix all the ingredients of the second marinade. Blend to a thick but pourable paste. In a bowl pour the marinade all over the chicken. Let it marinate covered for at least 2 hours or 24 hours for best results.
After the chicken marinates heat your grill. If you are using a stove top griddle add some grapeseed oil to prevent sticking. Cook on both sides for about 6 to 8 minutes each side. Place in an airtight bowl and let it rest for 15 minutes before cutting.
Dice into cube-like pieces and place to the side.

Guacamole: Choose the right avocado. It should feel squishy yet firm (like the palm of your hand) and be a beautiful dark green color on the inside. Cut the Avocado in half and then remove the pit. Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using fork or potato masher, mash until a smooth consistency is achieved. Fold in the remaining ingredients and mix well. Taste the Guacamole over and over and adjust seasoning if necessary, then serve.

Cilantro Rice: Please do not use minute rice. It bursts open and adds additional starch that could ruin the rice. Add the water or chicken stock, salt, lime juice, and vegetable base to a pot. Stir and then add the rice and cook according to the instructions. Once the rice is done place it in a large bowl and mix cilantro. Taste to ensure it has the right flavor. Add extra lime juice and salt if needed.

Pinto Beans and Black Beans: Soak the pinto beans overnight or open and drain your black beans. In a pan cook the diced bacon until crispy. Remove and add the diced onions and garlic. Cook until onions are translucent. Ready your crock pot. Add your onions and garlic to the pot along with bacon and beans (whichever you choose). Add your chicken stock to just cover the beans then set your crock pot for 4 to 6 hours. Season with pinto bean seasoning and 2 tbsps vegetable base. Check on them and taste them after a couple hours in case they need more seasoning or chicken stock.

Fajita Veggies: Cut the peppers and onions into 8ths (wedge/fajita style). Toss in grapeseed oil and fajita seasoning. Roast in the oven or on a grill. Cook for 7 minutes until onions and peppers are semi-soft.

Tomato Salsa: Add the diced tomatoes, onions, minced cilantro, and the juice of 1 lime. Mix and keep in the fridge at least 1 hour before serving.

Corn Salsa: This can be made 2 ways. The Hard Way or the Easy Way lol.

The Hard Way:

Rub down the 4 ears of corn with grapeseed oil. Cook in the oven at 350 degrees for 30 minutes.
Let them cool for 10 minutes. Once cooled cut off the corn kernels into a bowl. Add the onions, poblanos, jalapenos, and cilantro. Stir and add salt, sugar, and lime juice then refrigerate.

The Easy Way:

Open 1 large can of Corn and Jalapenos (GFS Marketplace had them). Add sugar, onions, cilantro, and lime juice. Stir and refrigerate.
Place in the fridge for at least 1 hour or overnight for best results.

Bowl Assembly:

It's easy because you made it you can assemble it any way you want! But to keep things along the theme of Chipotle, you assemble your bowl in this order: rice, meat, beans, corn salsa, tomato salsa, fajita veggies, cheese, sour cream, and lettuce. Or make it however you want. We added other toppings as well. We had a green salsa, taco meat, tortilla chips, black olives, taco sauce, etc. We had a plethora of toppings for people to choose from along with margaritas and sangria. It was a fun night, but it wasn't cheap for a large party. So be warned if this is for a small crowd maybe 10 people it would work. But for a large group, it's going to dig in your pockets.

_________________________________________________________________________________

Now we bought bowls for our chipotle night. These bowls held more food than the average chipotle bowl. We got them from an online store called Good Start Packaging.

Here's what the bowl looked like:

*Substitutions
The chicken breast will work with this recipe so will pork, turkey, steak, tofu, or veggies. You can make this recipe spicier as well. I had to tone it down for my family. They aren't fond of the spice.

Marinade #1 - Large Party Measurements

1 cup Brown Sugar
4 tbsps Ancho Chile Powder
2 tbsps Cayenne
4 tbsps Chipotle Chili Flakes
5 tbsps Adobo Season
2 tbsp Black Pepper
5 tbsps Sassoon Seasoning
2 tbsp Thyme
3 tbsp Cilantro (Fresh)
2 tbsp Chili Powder
2 tbsp Cumin
5 tbsp Paprika
3 tbsp Salt (Kosher)

or

Marinade #2 - Party Portion

2 tbsp Black Pepper
1 cup Grapeseed Oil
3 tbsps Adobo Seasoning
3 tbsps Sassoon Seasoning
2 tbsp Cumin
2 tbsp Chipotle Chile Powder
3 tbsp Ancho Chile Powder
2 tbsp Cayenne
3 tbsp Cilantro (Fresh)
4 tbsp Paprika
1 tsp Salt
1 can of Chipotle Peppers in Adobo
2 tbsp Minced Garlic
1 cup Diced Onions
3 tbsp Lime Juice

This recipe is customizable. Tinker around with it! Have some fun. I promise you won't be disappointed and if you're brave enough to try this out for a party your guests will rave about it for weeks believe me!!!!

Restaurant Meals at Home: Chipotle Chicken Bowl

Ingredients:

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