Chicken Burrito Bowls

One of my most favorite places to go eat is Chipotle. I love the chicken burritos. Also..I love their burrito bowls. IT Guy likes a more traditional Mexican restaurant but every once in a while I can convince him to take me to Chipotle. I decided I'd try making burrito bowls at home so I could have them whenever I wanted. These turned out SO good. I was very happy with them. Don't let the long list of ingredients scare you. It's really very easy and fast. And delicious...did I mention that?


Chicken Burrito Bowls



6 - 8 boneless, skinless chicken thighs
1 cup chicken stock
3 - 4 chipotle peppers in adobo sauce
1/2 teaspoon black pepper
1 teaspoons cumin powder
1 teaspoon oregano
2 - 3 cloves garlic ~ minced
1 teaspoons salt
1 small red onion, quartered
3 tablespoons oil
 
Put all ingredients, EXCEPT CHICKEN AND CHICKEN STOCK, in a blender or food processor and pulse until smooth.

Place chicken into the crock pot then pour in the chicken stock.

Pour chipotle mixture over chicken.

Cook on high for 4 hours then turn down to low for another four hours.

Shred slightly.


Burrito Bowl Fixin's:

Cilantro Lime Rice ~ recipe follows
Shredded lettuce
Beans - Pinto or black
Onions ~ sauteed
Peppers ~ sauteed
Jack Cheese
Pico de Gallo ~ recipe follows
Sour Cream
Guacamole


Cilantro Lime Rice

1 cup Basmati rice
2 cups water
1 tablespoon butter
Juice of 1 lime
1/2 teaspoon sugar
2 - 3 tablespoons cilantro
salt to taste

In a large skillet over low heat, melt the butter. Add the rice and sugar and stir to coat.
Add juice of 1 lime. Stir for a minute.

Add water and salt - cover and cook for about 10-15 minutes until rice is done.

Stir in the chopped cilantro.

Let it sit for 1-2 minutes with the lid on.


Pico de Gallo

2 - 3 Roma tomatoes ~ diced
1/2 red onion ~ finely diced 
2 - 3 jalapeno peppers ~ seeded and finely diced
3 tablespoons cilantro ~ finely chopped
1 teaspoon salt

Combine all ingredients in a bowl and serve with Burrito Bowls


Guacamole

2 ripe avocados
3 tablespoons finely diced red onion
2 tablespoons finely chopped cilantro
Salt to taste

Place all ingredients in a bowl and blend together until avocado is mashed. Place avocado seeds in the bowl with the guacamole. Place plastic wrap directly on top of guacamole. Chill until ready to use.

In a bowl, layer ingredients starting with rice, sauteed veggies then the chicken.

Add remaining ingredients.

Here's everything you need to

 make, well...everything.

Let's start off with the seasoning 

for the chicken. Place the onion, 

seasonings, and oil in a food processor and blend.

Put the chicken and chicken 

stock in the crock pot.

Pour the onion mixture over the 

chicken and let it cook for a few hours 

on high, then a few hours on low.

This is about half way through 

the cooking process.

Now for the Pico de Gallo.

Dice all the ingredients...

then place in the fridge for a few hours.

Now the guac.

Blend everything together.

Plop the seeds into the guac then 

press some plastic wrap directly 

on top of the guac to help prevent 

browning. Chill.

The rice....

Heat the butter in a pan then 

add the sugar and rice.

Add the lime juice.

Then the water and salt and allow to cook.

Then add the cilantro.

Saute the bell peppers and the onions.

Then build your bowl!!