Chipotle Chicken Bowls! Easy and Perfect For Meal Prep!

These bowls are my newest obsession and they will be yours too! So full of flavor and just the chicken alone will become something you will make repeatedly because it’s so full of flavor!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/chipotle-chicken-bowls/

CHIPOTLE BOWLS RECIPE:
For the chicken and marinade:
2lb of Boneless, Skinless Chicken Thighs
2 Chipotles in Adobo plus 1 tbsp of the sauce from the can
Juice of 1 Lime, about 2 tbsp
2 Scallions, roughly chopped
2 Cloves of Garlic, smashed
1 tsp of Oregano
1/2 tsp of Cumin
1 tsp of Chili Powder
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
1 Tbsp of Chicken Bouillon Powder
Pinch of Salt
2 Tbsp of Olive Oil
2 Tbsp of Water

For the Corn Salsa:
1-14.5 oz can of Corn Kernels, drained and rinsed
1/4 of a Red Onion, minced
1/2 of a Jalapeno, seeded and minced
Finely chopped Cilantro to taste
Salt to taste
Juice of about 1/2 Lime

For the Beans:
1-14.5 oz can of Pinto Beans, drained and rinsed
1 Tbsp of Neutral Oil
1/2 of a small Onion, minced
2 cloves of Garlic, minced
1/2 Jalapeno, minced
1 cup of Chicken Stock
Couple tsp of Chipotle in adobo sauce from the can
Salt to taste

For the rice:
1.5 cups of Long Grain Rice, well rinsed
Juice of 1 Lime
1 Tbsp of Chicken Bouillon
1 Dry Bay Leaf
Salt to taste
Fresh Cilantro to taste, finely chopped

Pre-Order My New Book: https://amzn.to/3PFEJe3

Items in this video (affiliate):
Ninja Bullet Blender: https://amzn.to/49kKCWk
Large Glass Bowl: https://amzn.to/49kZq7l
Grill Pan: https://amzn.to/3wjwnCG
My Fav Chipotles in Adobo: https://amzn.to/3T0LyJW
Shallow Bowls for serving: https://amzn.to/3SZWF5I

Items you’ll find in my kitchen (affiliate):
Knives: https://amzn.to/3Khbpse
cutting board: https://amzn.to/3OyM2EM
Cookware set: https://amzn.to/3OwDWN4
Wooden Spoons: https://amzn.to/3Dy1cnt
Cooking Utensils: https://amzn.to/3rL25qa
Metal Tongs: https://amzn.to/3DwKMeX
Bench Scraper: https://amzn.to/3Qir5zo
Standing Mixer: https://amzn.to/47mwQSP
Food Processor: https://amzn.to/4771qzv
Glass Bowl Set: https://amzn.to/3KhCR9p
Salt Container: https://amzn.to/3q8SKrK
Pepper Mill: https://amzn.to/3Of7qgS
Sheet Pans: https://amzn.to/3DzuGRY
Dutch Oven: https://amzn.to/43M63fz

00:00 – Intro
01:28 – Make the Marinade
04:48 – Prep the Chicken
05:30 – Marinate the Chicken
07:07 – Make the Toppings
11:01 – Cook the Rice
11:48 – Assemble the Bowls
12:28 – Cook the Chicken
13:12 – Dig In!

Fan Mail:
PO Box 300
Minotola, NJ 08341

#chipotle #burrito #bowls #recipes #laurainthekitchen

We are making Chipotle style chicken bowls at  home, and you are going to love them. The recipe   for the chicken, it is life-changing, I know it  sounds insane to say that because it’s just a  

Recipe, but it is delicious and if you are a meal  prep type of person you will love this because   you will get so much flavor in that protein.  You’ll never get tired of it and you can use  

It like we’re doing today on a bowl, in a wrap,  burrito, on a salad, whatever your heart desires. It is magnificent. A couple weeks ago I had, to  my knowledge, my first Chipotle experience. Now  

My husband says we’ve been there years ago, and I  just don’t remember, and I have a great memory. So   if I don’t remember, I’m going to go – I’m going  to go on record to say, he’s wrong, and I’m right,  

It was my first Chipotle experience, and I got  a bowl that had lime, cilantro, rice, corn,   beans, pico, a little guac and chicken, and  it was delicious. Didn’t love the price tag,   but I loved the convenience of it. I love  that it was wasn’t a traditional fast food,  

It was a great option for the on the go, and from  that moment forward, I was like I am determined   to make my own version of this, and if this is  not a copycat version, okay, it is delicious. The chicken is dynamite, let’s get  going on making the marinade because  

The chicken does need to set for a little  bit. I’m going to do it in my little ninja,   and in here everything’s going to go right in,  and again it’s very simple and very easy, you’re  

Going to start off with some scallions, you could  also use like a quarter of an onion, if you want,   I’m not that precise about it, you’re just going  to need some alliums and anything in the onion   family will work here. Add that to a blender,  a food processor, whatever your heart desires,  

Whatever you want to use. You’re going to need  some chipotles and adobo, chipotles and adobo,   are smoked chilies, and they have a really  beautiful, again, smokiness to them. They’re   spicy, they’re delicious, they are packed  with flavor, and we love them in this house,  

So however many you want to add it really  just depends on how spicy you want it to be. I’m going to go with about two, and a  maybe a tablespoon or so of the sauce,   as well so good you cannot imagine. Then to  this, you’re going to add fresh garlic, cumin,  

This is Mexican oregano, which has got like a  lovely lemon edge to it, I already said cumin, and   then I’m going to just bump up that chili flavor  with a little bit of chili powder. Bump it up,  

The fresh garlic and onion with a little garlic  and onion powder, those are really not necessary,   but I just like to boost up the flavor everywhere  I can because I like flavor. I am using chicken   thighs, boneless skinless chicken thighs, because  they’re superior in all ways, in flavor, usually  

On the wallet as well, they can be definitely less  expensive than chicken breast, but use whatever   you can find, whatever has a good deal that week,  if it’s chicken breast use chicken breast, if it’s   chicken thighs use chicken thighs, I’m going to  use some lime juice if you want to use vinegar  

Instead, use vinegar instead, you need you just  need a little bit of acid to balance the heat. Good pinch of salt, this is really the only  time you get a chance to season that chicken   from within, and just a couple tablespoons of  oil, you can use a neutral oil like an avocado,  

Or canola. I’m using just a regular olive oil and  I like to add about a tablespoon or so of water,   and what that does is it just gets it going  and it makes the marinade a bit more – I was  

Going to say more viby, like a little looser  so that it coats that chicken really nicely,   not much, not much at all, put the lid on and  then just blend this until nice and smooth. Before we go any further, I forgot a  really important ingredient, I’d like  

To add a little bit of chicken bullion  powder, I love this in many marinades,   and anything that really involves chicken, it  just boosts up a little bit of almost like an   umami flavor, it’s like salt in a different  way. I added a touch more water as well,  

It’s like salt but in a different way and it’s  just you don’t have to do it but it’s good. Now, taste your marinade, this is the  time, oh this is perfect – this is the   time to taste it before you introduce it to  your raw protein because you can tailor it,  

So if it’s not limey enough, you add  more lime if it’s not spicy enough,   you add more spice. Definitely  do it ahead of time, not after. These are the chicken thighs I’m using, I  trimmed a lot of the fat off. I like to leave  

Some on – not a lot, but some because that equals  flavor, I also like to stab it in a few places   with a sharp knife because it allows the flavor  of the marinade, to really penetrate through, and   and we love that in this house, okay because we  want flavor throughout. Again, boneless skinless,  

But you can use breast if you want to, you can,  oh this would also be great, I haven’t done it,   but I’m assuming, because why not, this would be  really great on shrimp or any kind of seafood, you  

Just don’t want to marinate it as long because the  lime juice will quite literally cook your seafood   and we don’t want to do that, I’m just grabbing  a spatula, like so, and now you’re going to just  

Take this and pour it all over, and there’s so  much heat and flavor in here that it is going to   make the most flavorful, the most delicious,  if you are trying to get that protein in. When you are a meal prep person, and you just  can’t do bland flavors because I just cannot,  

This is a recipe that you need to have in your  back pocket because not only is it so easy,   because you can marinate this the day  before, and then just cook it when you need,   it truly it’s so incredibly good, it’ll change  your life. Now I’m going to toss this around,  

You can see that the chicken is pretty much really  coated in that marinade and that’s what you want. I don’t want skimpiness here, okay,  cover it and refrigerate a minimum of   a couple of hours, but you can also do  it the night before. Totally up to you,  

I’m just going to leave it for a couple of  hours and then we’re going to make the rice,   and I’ll do the beans and the corn  is also easy, but sensational. I figured while the chicken is marinating,  let’s work on the other components because I  

Feel like it is the combination of all of  these together that makes those bowls so   good. So we’re going to do a cilantro lime  rice, we’ll talk about that in a minute,   we’re going to cook up some beans, I’m going  to need you to pretend that these are cooked  

Pinto beans, okay, because I was, you know,  browsing around and grabbed the wrong can. These are kidney beans, which work great, you can  do kidney black beans, pinto beans, whichever your   heart desires. These are by no means any authentic  frijoles but trust me, they are fantastic.

In a sauce pan, I got a little oil, adding onions,  jalapeno, and some garlic. And I’m just going to   sweat these, I’m not looking to develop a lot  of color, I just want to sweat them and just,   you know, bring out their flavors. And another  thing that’s really, like I must-have at least  

For me, anyway, is the their corn salsa, which  is literally pico, but instead of tomato,   you use corn. And it’s got to be sweet canned  corn, in my opinion because it tastes the best,   unless you’re talking fresh sweet summer corn,  in which case that’s what you should be using.

And I just have that in here, and to it I’m going  to go ahead and add some red onion, jalapeno,   and some cilantro. I’m going to just go ahead  and toss it all together with a squeeze of lime,  

And a healthy pinch of salt, and the  best part about all of this is that   what makes this so delicious, is just giving  it time to sit. When you give it time to sit   and marinate and all those flavors to really  come out, that’s what makes it so delicious,  

It’s like, it really gives everything time  to bloom and all the flavors to marry,   and this is done. Easy peasy, right,  your pico, you know how to make pico,   you don’t need me to tell you how to make  pico, you need roma tomatoes, which is what  

I like to use, I like to use use tomatoes,  onion, or scallions, whichever you prefer. Lime juice, jalapeno, lots of cilantro, and  then you’re just going to give it a toss,   and again, let it sit. De-seed your  tomatoes, it’ll be a lot less watery,  

And a lot more just chunky and delicious. I took  a shortcut, and bought my guac already made,   because none of my avocados at the grocery store  were even close to being ready, and I just knew  

That I didn’t want to waste 17 days to make my  guac, so I just buy guac and it’s in the fridge,   but I will add more cilantro and more lime when  I go to use it, and then for the beans, so easy.

These are going to go ahead and sweat for  just a couple of minutes and then we’ll   add our beans and then once we’re  there we’ll talk about the rice. Add your beans in along with Mexican  oregano and a little bit of cumin,  

A little bit of water, and then I like a little  bullion. Chicken bullion, of course as my salt,   and I think what makes these really good is if  you have a little bit of this, we like spice,  

So a little bit of this Adobo sauce, add that  in there, and all you’re going to do with the   beans is just let them simmer. Just like slowly  simmer for like half hour, 20 minutes, something   like that, you’re not looking to do anything  crazy, because the beans are already cooked.

If you’re using dry beans, pre-cook your  beans first for the rice before we talk,   before we start cooking the rice, we got to talk  about my method for cooking rice, which really   razzle dazzles some people, because I’m well aware  that it’s not an authentic way of cooking rice,  

I know that, but it’s sort of my way of ensuring  that I get perfectly fluffy rice every single   time, and to me that is cooking it the same way  I would cook pasta, which means lots of water,  

I don’t measure, lots of water up to a boil,  I season my water well with salt when I cook,   right, I also like to add chicken bullion, and  in this case I’m also going to add a bay leaf. And I cook my long grain rice for 10 minutes,  

Then I drain it and I put that hot rice  back in the pot with the lid on and it   continues to steam those last 5 minutes  or so and it cooks the rice perfectly. And it ensures that you don’t get like  really wet rice. That’s my way of cooking it,  

And obviously I don’t have to tell you that  none of this does anything authentic, but it   is delicious. And it just works so well, so I’ve  got plenty of water here, pretty much up to boil,  

I’m going to go ahead and add a bay leaf for this,  and some chicken bullion powder, this is my salt,   I like to rinse my rice, wash off all that starch  so that you get as fluffy of a rice as possible,  

And I’m just going to cook this without a  lid on for 10 minutes and then I’ll drain   it and I’ll put it back into this pot with  the lid on. And that’s how I cook my rice. My rice is cooked and look at how fluffy  it is. It’s tinted yellow because I added  

The bay and the chicken boullion  powder, and then you just add lime   and cilantro. By no means is any of this  authentic, but you know, it’s delicious,   and the only thing you need to be authentic about  no matter what you are cooking, no matter how  

Familiar you are with the cuisine, you can  only be authentic to cooking what you like,   like it’s authentically you. But, not authentic  to Mexican cuisine, which is elite, might I add! With a capital E Elite! Hard  to beat, what can I say.

This obviously is best made on the grill  or any open flame, it is currently January,   and I don’t know about you, but the groundhog  lied. Because it is snowing and hailing outside,   so I am just going to make this in my  indoor grill pan, you can also make  

This on your cast iron skillet, but I’m  just going to make it in my indoor grill   pan and it is going to be delicious, and we  are not going to worry about it, you know? We are just going to cook it  until it’s fully cooked through,  

We have every element ready, and  then we move on once it’s all done. Look at this gorgeous color, look at this juicy  delicious chicken, okay, it is so sublime, it’s   unbelievable, and now you’re just going to make  your bowl. They have those oval looking things,  

I want one of those but for now I’m just going to  use what I got. We’re going to do some rice you   can also do lettuce if you want, I know, I’m  absolutely not going to do that, but you can  

Definitely do that, okay, I like a little bit of  everything, I’ve got my chicken, put that right in   the middle, I’ve got my beans, I’ve got my corn,  I want to get a little bit of pico. You can also  

Do sour cream. I do not, but you certainly can.  And then a little bit of guac, listen, you don’t   have to trust me, you can make this and learn that  it is insanely delicious as a meal prep. Honestly,  

It is where it’s at, it is where it’s at,  okay, it is delicious, it is so full of flavor,   you can make all your components and store them  separately and then make your bowls as needed. Slam dunk, go to LauraintheKitchen.com for the  written recipe, hope you enjoyed spending time  

With me, this is a must-make if you love  good food. I will see you in the next one! Bye-bye!