Homemade vs Chipotle BURRITO BOWL | Delicious Dupes

Today I’m recreating, maybe IMPROVING Chipotle’s popular Chicken Burrito Bowl. Watch more Delicious Dupes: Starbucks’ Iced Lemon Loaf: https://youtu.be/fGXwM8GZzkw
Panda Express’ Orange Chicken: https://youtu.be/vTnW2KcHGZk
5 Breakfast Ideas (Huevos Rancheros): https://youtu.be/sJO7jn3OXQ8

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Chipotle Chicken Marinade:

4 cloves of garlic,finely minced
1 tsp of cumin
1 tsp of kosher salt
½ cup orange juice
1 tsp of mexican oregano
2 tsp chipotle in adobo sauce, pureed
¼ cup of olive oil
1 lb boneless skinless chicken thighs

mix the marinade together then add add the chicken. Let it sit for at least an hour to overnight – the longer, the better so this can definitely be made ahead of time.

Cilantro Lime Rice:
1 cup of white basmati rice, rinsed and drained
2 cups water
½ tsp salt
Dash of cumin
Lime peel

In a medium-sized pot, add some olive oil and toast up the rice until it’s slightly golden brown. By toasting it up, you lock in the starch, keeping the rice from getting mushy and it also gives the rice a nutty taste. Pour in 2 cups of water or broth if you’d prefer, ½ tsp of salt, a dash of cumin, and a small piece of lime peel. No white parts, just the greens so it releases the lime oil into the rice and gives it a better flavor. Let it come to a boil until the water is fully absorbed then close the lid and let it sit for another 15 minutes to steam and finish cooking.

Salsa and Guacamole:
1 large, ripe tomato
¼ of a large red onion
2 cloves garlic, minced
Cilantro chopped
cumin
chili powder
Salt
juice from half a lime
1 ripe avocado

It sounds like we’re making alot but the great thing about salsa and guac is that they contain very similar ingredients, so I can basically prep everything and make them at the same time. For the salsa, we’re going to chop and dice a large ripe tomato. Add it a bowl, then we chop up ¼ of a large red onion, just take half of it and save the other half for the guac. A garlic clove, minced. Cilantro, chopped, and ¼ tsp cumin, ¼ tsp chili powder, a dash of salt, and juice from half a lime. Mix it up

For the guac, add the onions we’ve already chopped, a garlic clove finely minced, cilantro, lime juice, ¼ tsp cumin, ¼ tsp salt, and Mix mix mix. I usually add tomatoes teo my guac, but since we already made the salsa, we can just leave it out.

Pinto Beans:
¼ cup Chopped onions
¼ cup chopped green bell pepper
1 clove garlic, chopped
1 can pinot beans + liquid
Chili Powder
Cumin

In a small pan, we add some olive oil and quickly cook some chopped onions and some chopped green bell peppers until it’s fragrant. Add a clove of garlic, then a can of pinto beans with some of the liquid. Add a dash of chili powder and cumin, and once the beans are warmed through, it’s done.

Strawberry Agua Fresca:

1 cup of washed and hulled fresh strawberries
1 cup of water
juice from half a lime
1 tbsp honey
Add everything to a blender, whirl. Serve over ice and garnish with a wedge of strawberry and a mint. Fancy and refreshing!

Grilling the Corn and Chicken:
Okay so back to the burrito bowl, let’s grill! I had the corn salsa but I feel like it’ll get lost in all of the same flavors, so I’m doing a different approach – I have some melted butter already to go, and I’ll just place an ear of corn on the hot grill and as it’s cooking brush on the melted butter to give it that smokey buttery flavor and a sprinkle of chili powder. Now the the chicken! I’ll grill each side for 4-5 minutes until it’s cooked through and let it cool off a bit before cutting it into small chunks.

Assembly:
We have all our honeysuckle cafe burrito bar – let’s build our chicken burrito bowl. Here is our cooked rice, add some cilantro and a final squeeze of lime IF you want it more tart. Because we cooked it with lime, it is already infused. Grab a scoop of our cilantro lime rice onto a bowl and to the side of it, I’ll add some chopped romaine lettuce. Layer on our grilled chicken, our grilled corn that I’ve cut into smaller kernels, pinto beans, salsa, guacamole, a small dollop of sour cream, and finally some shredded cheese. This soo good.

This is a chipotle chicken burrito bowl. Everyone I know loves this bowl, but today I’m going to show you how to make it from scratch, maybe even better but definitely dang delicious.

00:00 Intro
00:11 Trying Chipotle’s Bowl
01:02 The Marinade
02:15 Cilantro Rice
03:09 Guac & Salsa
04:22 The Beans
05:07 Quick Refreshment
06:05 Grilling
06:39 Build that Bowl!

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This is the chipotle chicken burrito bowl everyone  that i know who orders it loves it but today i’m   going to show you how to make it from scratch  maybe even better but definitely dang delicious   i don’t know they just piled the lettuce on  top it smushed with the guac and cheese it just  

Feels like they slapped it together usually the  white rice which i don’t even see oh there it is   got a layer of chicken i went with pinto  beans just because i like it better we   have a lot of guac which is nice tomato  salsa i also asked for the corn salsa  

There’s a little bit of green bell peppers  but i feel like this was just haphazardly   thrown together if you don’t care about the  aesthetics of your bowl that’s fine i do   you gotta give it to them their chicken is amazing  it’s so flavorful but i really want to try the  

Cilantro lime rice i mostly taste lime a hint  of cilantro probably good if you don’t like   cilantro i think we can make this more delicious  definitely more aesthetic for sure so first things   first we’re going to start with our marinade the  longer the chicken sits in our liquid flavor the  

Better it tastes so in a pan i’m going to combine  four cloves of garlic that’s finely minced one   teaspoon of cumin one teaspoon of kosher salt half  a cup of orange juice to give it some sweetness   and the citrusy flavor to come through half a  teaspoon of oregano whenever i’m making this or  

Carnitas i always use mexican oregano because it’s  more pungent and it just gives the right flavor   that i’m looking for then of course since we’re  making chipotle chicken i’m going to be using   chipotle in adobo sauce this can with the whole  chipotles uh they’re super spicy so you can do one  

Chopped up with some of the adobo sauce or i use  this brand right here which is already pureed and   it’s a little more mild so i do two teaspoons of  it just to add a hint of heat their chicken also  

Wasn’t all that spicy so this should be good  finally we’ll add a quarter cup of olive oil   give the marinade a good mix and then we add the  chicken for the chicken i always use boneless   skinless chicken thighs they’re more flavorful  and juicy and they can really take the heat when  

Grilled which is what we’re gonna do later let  this sit for at least an hour to overnight like   i said the longer the better so this can also be  made ahead of time all right now on to the famous  

Cilantro lime rice theirs wasn’t bad but we’re  gonna make ours extra flavorful i’m using two cups   of white basmati rice because it separates better  and then we’ll just give it a quick rinse i’ll   drain it with water and then in a medium-sized pot  i’ll add some olive oil we’ll toast up the rice  

It will take a little bit of time for the rice to  dry but just be patient and then we’ll toast it up   until it’s slightly golden brown by toasting it up  you’re locking in the starch keeping the rice from  

Getting mushy and it also gives the rice a nutty  taste pour 4 cups of water or broth if you prefer   half a teaspoon of salt a dash of cumin and a  small piece of lime peel we’re not going to get  

Any of the white parts just the greens so that  it releases the lime oil into the rice giving it   better flavor i’ll let it come to a boil until  the water is almost fully absorbed i’ll give it  

A final fluffing i’ll cover it up let it sit for  another 15 minutes to finish steaming and cooking   so while the rice is doing its thing we’re gonna  go ahead and make our guac and salsa for me a  

Burrito bowl is not complete without the two so i  think it’s essential but first for the salsa we’re   gonna chop and dice a large ripe tomato add it to  a bowl and then we chop up a quarter of a large  

Red onion just take half of it and save the other  half for the guac then i add one clove of minced   garlic two to three teaspoons of chopped cilantro  and juice from half a lime a quarter teaspoon of  

Cumin a quarter teaspoon of chili powder this  makes it nice and smoky and kind of interesting   a dash of salt give it a mix and then we’ll let  it hang out while we make our guac the great thing  

About these two is that they contain very similar  ingredients so i can prep them all at the same   time so in another bowl add the onions that we’ve  already chopped up another clove of minced garlic   about three tablespoons of cilantro as well  a whole avocado this one’s perfect a quarter  

Teaspoon of cumin and instead of chili powder  this time we’re using smoked paprika a quarter   teaspoon of salt lime juice from half the other  lime and now give it a good mix mix mix i usually   add tomatoes to my guac but since we already  made the salsa and it’s all gonna come together  

In a bowl we’re gonna leave it out plus i don’t  think they have theirs in their guac either now   the beans i personally prefer pinto beans because  they’re creamier but chipotle also serves black  

Beans so you can use either one you prefer now in  a small pan i’m gonna add some olive oil quickly   cook up some chopped onions and some chopped green  bell peppers until they’re fragrant then i’ll add  

In a clove of garlic and a can of pinto beans with  some of its liquid it’s kind of salty so try not   using too much but we definitely need the liquid  here add a dash of chili powder cumin and once  

The beans are warmed through we’re done so this  makes quite a bit for the burrito bowl so you’ll   likely have leftovers but you can always use it  for a huevos rancheros with eggs the next day  

As i showed you in my breakfast video so go  ahead and check that video out after you’re done   watching this one toppings are done we’ve done a  lot of prepping and cooking i think i need a drink  

So let’s make a quick and refreshing strawberry  agua fresca so everything goes into a blender it   comes together really fast we have two cups  of washed and whole fresh strawberries i’ll   add in two cups of water juice from a whole lime  usually you would use sugar or agave but i like  

Using honey so one tablespoon of that in and just  give it a whirl because each fruit is different   give it a quick taste and see if you want it  more tart more sweet and adjust it accordingly   it’s perfect now on a glass with ice i’ll  pour our strawberry agua fresca right on  

Top garnish it with a wedge of strawberry and a  mint fancy and refreshing one for you one for me   cheers if you guys really wanted to  you can also add your favorite spirits   just saying okay so back to our burrito bowl  let’s go i had my burrito bowl with the corn salsa  

And it kind of got lost in everything so we’re  going to take a totally different approach   i have some olive oil here and i’ll just place  the fresh ear of corn on this hot grill and as  

It’s cooking i’ll just brush on the olive oil to  help get that smoky charred flavor and once it’s   done we’ll sprinkle on some chili powder okay  so that’s done let’s move on to our chicken the  

Grill is already hot so i’m just going to grill  the chicken on each side for about four to five   minutes until it’s cooked through and let it cool  off a bit before we cut it into smaller chunks  

Welcome to the honeysuckle cafe burrito bar let  me go ahead and build your chicken burrito bowl   so here we have our cooked basmati rice i’m  going to add in our cilantro and give it a   final squeeze of lime if you want it more tart  because we already cooked it with the lime it’s  

Already infused but make sure to grab that  piece of lime out because you don’t want to   eat it if grab a scoop of our cilantro lime  rice onto a bowl and then to the side of it   i’m just going to add some already chopped  romaine lettuce part rice bowl part salad  

Bowl i’ll layer on our grilled chicken that we’ve  already chopped up our grilled corn that i’ve cut   into smaller kernels the pinto beans our salsa  our guac a dollop of sour cream if you want it  

And finally a sprinkling of shredded cheese and a  wedge of lime in case you want it even more tart   so here is chipotle’s chicken burrito bowl  and here is mine which is from honeysuckle   cafe which one looks better to you guys i mean  aesthetically this one i don’t know if it’s  

Because it’s to go where they just select the  romaine lettuce right on top but i mean it just   like covers everything up where i would have liked  to see layers but we know this tastes pretty good   let’s see if mine tastes more delicious i  got the essentials guac rice beans chicken

Wow okay so many different layers of flavors the  chicken had that char smoky from the grill where   i feel like this one didn’t and i mean does  chipotle even have freshly made agua fresca   but don’t take my word for it let’s  see what someone else has to say

Pretty pretty pretty good if you guys  like this delicious dupe check out my   other one’s right here i’ll see you guys  next time bye which chicken’s better which chicken’s better i think yours is better   i’m not gonna lie okay why let’s try  it again it’s less rubbery than there