Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It's great for lunch or dinner when you want fresh food fast.
Any way you want it, that's the way you need it, especially when it comes to burrito bowls. I created authentic, as-good-as-it-gets copycat recipes of all the Chipotle menu items! You don't have to make them all at once, just pick what sounds good at the moment - maybe Barbacoa, pintos, and tomatillo salsa? Next week, choose a different, delicious adventure.
How to make a Chipotle Burrito Bowl:This is a quick walkthrough of how to make my favorite burrito bowl ingredients. Each ingredient has its own linked post, where I go more in-depth with cooking techniques and substitutions. If you're curious, click on over! Otherwise, in the recipe card at the bottom of the post, I've manually scaled all the recipes to make 4 Chipotle Burrito Bowls. First, the chicken.
- Make the marinade in a food processor by blending together the red onion, garlic, adobo sauce, ancho chili powder, olive oil, cumin, and oregano. Throw in a little salt and pepper.
- Add a little water to the marinade, then pour it into a zipper-top plastic bag with the boneless chicken thighs. (Boneless, skinless chicken breasts are okay, too.) Let marinate for 30 minutes or up to overnight.
- When ready, cook the chicken in a skillet over medium-high heat, using a little olive oil. Sear the chicken on one side, then the other, until it registers an internal temperature of 165 degrees. Take the chicken out of the pan and chop into bite-sized pieces.
- Cook the basmati rice in a pot of water, using a 4:1 water to rice ratio. Bring the water to a boil, then add the rice, a little salt, and a bay leaf. Bring to a boil, then cook for 10 to 12 minutes until tender.
- Drain off the excess water, rinse the rice with hot water in a fine-mesh sieve, and dump the rice in a bowl. Stir in the lemon and lime juices, and the chopped cilantro, then season with salt.
- Frozen corn works great here, so cook it using the package's instructions, then spread it out on a baking sheet to let it cool.
- Then toss it together with the chopped roasted poblano pepper, red onion, cilantro, lemon juice, lime juice, and chopped jalapeño peppers. Give it a little bit of salt, too.
- Aka pico de gallo, this raw salsa is all about the chopping. Chop up raw tomatoes, jalapeño peppers, red onion, and cilantro.
- Then combine all the ingredients in a bowl with lemon juice, lime juice, and some salt.
- The best for last! Plan on about 1/2 avocado for each person. Scoop out the flesh of the avocados, and mash it together with the lemon and lime juice.
- Then stir in the chopped onion, cilantro, jalapeño, and a pinch of salt.
Pick out some other Chipotle recipes:Maybe next time, you want to switch it up? No problem. All the Chipotle recipes are here so you can make them at home.
- Barbacoa. Briased or slow-cooked shredded beef.
- Steak. Juicy grilled steak is hard to resist.
- Chicken. So good baked, in the skillet, or grilled.
- Carnitas. Slow roasted pork shoulder that tastes exactly like the real thing, thanks to one ingredient.
- Sofritas. Pressed, fried tofu is a great vegan option, and you'll never miss the meat.
The beans and rice:
- Black beans. A vegetarian protein made with chipotle peppers.
- Pinto beans. Savory and delicious, this recipe is vegetarian, too.
- Cilantro lime rice. Fluffy, bright, and delicious, works with white or brown rice.
The salsas (in order of spiciness, from mild to hot):
- Fresh tomato salsa (mild). A raw chunky tomato salsa.
- Roasted chili-corn salsa (medium). Sweet and a little spicy.
- Tomatillo-green chili salsa (medium). Getting up there in the spice department--but so good.
- Red chili salsa (hot). One of my favorites, made with whole chilies.
- Guacamole. The best. Just the best.
- Chipotle honey vinaigrette. Turn that bowl into a low-carb salad by skipping the rice and beans and adding lettuce. Then use this Chipotle salad dressing.
- Fajita veggies. Did you think I forgot these? Nope. They're good on everything. A medley of peppers and onions.
- Homemade tortilla chips. Because chips are great!
Chipotle Burrito Bowl Recipe
For the chicken:
- 1/4 medium red onion coarsely chopped
- 2 cloves garlic
- 1 tablespoon adobo sauce (see notes)
- 1 tablespoon ancho chile powder
- 1 tablespoon olive oil plus 1 tablespoon for oiling the pan
- 1 teaspoon cumin
- 1 teaspoon dried oregano (see notes)
- Salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
For the rice:
- 1 cup basmati rice
- 1 bay leaf
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lemon juice from 1 lemon
- tablespoon fresh lime juice from 1 lime
For the corn salsa:
- 12 ounces frozen corn
- 1/4 cup finely chopped red onion
- 1 medium roasted poblano pepper diced
- 1 jalapeño chile stemmed, seeded, and finely chopped
- 2 tablespoons minced fresh cilantro
- 1 1/2 teaspoons fresh lemon juice from 1 lemon
- 1 1/2 teaspoons fresh lime juice from 1 lime
For the tomato salsa:
- 1 pound tomatoes cut into 1/4-inch pieces
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 3 jalapeño chiles seeded, stemmed, and finely chopped
- 2 teaspoons fresh lime juice from 1 lime
For the guacamole:
- 2 large Hass avocados halved and pitted
- 1 teaspoon fresh lemon juice from 1 lemon
- 1 teaspoon fresh lime juice from 1 lime
- 1/4 cup finely chopped red onion
- 1-2 tablespoons minced fresh cilantro
- 1/2 jalapeño chiles seeded, stemmed, and finely chopped
For assembling the bowls:
- 1 (15 ounce) can black beans rinsed and drained
- 2 cups shredded cheddar cheese
To make the chicken:
- To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.
- Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
- Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.
To make the rice:
- Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.
- Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.
To make the corn salsa:
- Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.
To make the tomato salsa:
- In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.
To make the guacamole:
- In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like 1/2 teaspoon).
To assemble the bowls:
- Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.