COPYCAT CHIPOTLE CHICKEN BURRITO BOWLS

Unlike most people, I was a little late to the Chipotle Party. Chipotle had been around and popular for at least a year or two before I finally had my first experience.

I couldn’t imagine what could be so special about a fast-food chain restaurant?? Since everyone seemed so nuts about it, I think I poked my head in a store once out of curiosity, but being unfamiliar with their ordering style at the time, I took one look at their atypical menu board and chickened out... (no food pun intended)

After all, I didn’t want to hold up the line of 13 starved, impatient 20-something’s behind me while I looked like an idiot asking a million questions!

Finally one day, an old coworker took me there for a lunch break and showed me the ropes and it was like that miracle lightbulb moment - fresh, flavorful, surprisingly well-seasoned, cooked-in-front-of-you excitement. I totally got what all the hype was about.

Working as a Pastry Chef in the city, there’s plenty of opportunity for a Chipotle fix on nearly every street corner when I need to grab a quick hardy bite between seatings at the restaurant. But when I’d go home to my residential Jersey neighborhood after work, unfortunately there weren’t any locations near me within the delivery range.

So it occurred to me... rather than sit here, sad and craving my newfound Chipotle addiction, why not make my own?? I’m an accomplished chef, I’m sure I can figure it out!

And so is the birth of this recipe, one of my all-time favorite signature dishes. Not only is it delicious and totally satisfying, it’s the perfect family meal! It can feed an army, it’s fully customizable and it’s a great interactive recipe with plenty of easy prep that the kids can help with, too!

So the next time that out-of-reach Chipotle craving hits, roll up your sleeves, grab a store-bought rotisserie chicken and dive in to this amazing recipe!

COPYCAT CHIPOTLE BURRITO BOWLS

(Makes 6-8 servings)

FOR THE RICE

- 2 Cups Jasmine Rice

- 3 Cups water

- 1 TBSP unsalted butter

- Zest & Juice of 2 Limes

- 1 tsp Chopped Cilantro (optional)

- 1/2 tsp Sea Salt

- Pinch, Ground Black Pepper

FOR THE CHICKEN

- 1 Whole Cooked Rotisserie Chicken (“Traditional” or “Classic”-Style)

- 1 (15.5oz) Can, Black or Pinto Beans, Drained and Rinsed

- 1 (10oz) Bag, Frozen Corn Kernels

- 1/2 Cup Vegetable or Canola Oil

- 1 TBSP + 1 tsp Ground Cumin

- 1 TBSP Adobo Seasoning

- 1 tsp Ground Paprika

- 1 tsp Sea Salt

- 1/8 tsp Ground Black Pepper

- Zest & Juice of 1 Lime

- 2 Plum Tomatoes, seeded & diced

TO SERVE (optional)

- Shredded Lettuce

- Sour Cream

- Guacamole

- Shredded Taco-Style Blend or Cheddar Cheese

- Mild or Spicy Salsa

1) Shred the rotisserie chicken off the bone, skin included, and transfer to a large bowl. Be careful to check for any small bones or pieces of cartilage and discard.

2) Add the frozen corn kernels and the rinsed beans to the bowl of chicken. Drizzle the vegetable oil over the top, then toss together with a spoon or rubber spatula until all the ingredients are well coated with the oil.

3) Season the chicken mixture with the cumin, adobo, paprika, lime zest and juice, salt and pepper and toss to combine (if you like your Chipotle bowls spicy, feel free to add a pinch of cayenne or chili powder to this mix as well, but truthfully speaking this marinade is already so packed-full of flavor you won’t even miss it. Especially if you want to garnish with some spicy salsa later while serving! :) ) Set Aside.

4) Dice your seeded plum tomatoes and keep on the side for later.

5) Once the chicken mixture is prepped, begin your rice. Add the 2 cups of rice and 3 cups of water to a medium saucepan. Place over high heat, uncovered.

6) Once the rice begins to boil, cover the pot and lower the heat down to a simmer and let the rice cook for 20 minutes.

7) Once the rice is covered and steaming, heat a large skillet over medium-high heat. Spray the skillet with cooking spray.

8) add the chicken mixture to the pan and spread out evenly. Cook, undisturbed, for 2-4 mins.

9) Stir the chicken, re-spread and wait another 2 mins before stirring again. Repeat this process every couple of minutes until the chicken and corn begin to slightly caramelize and brown.

10) Once you’ve achieved some color on the chicken, turn the heat down to extra-low, cover the pan and hold until the rice is finished.

11) Once the rice’s 20 minutes is complete, turn off the heat, remove the lid and gently fluff with a large fork. Add the 1 TBSP of unsalted butter and re-cover the pan for 30-60 seconds until the butter is melted.

12) Once the butter is melted, season with the zest and juice of 2 limes, the chopped cilantro (optional), salt and pepper. Keep covered until ready to serve.

13) once the rice is prepared, add the diced tomatoes to the chicken mixture and stir to heat through, about 1 min more.

14) Serve buffet/family style - have fun with it! Let everyone build their own bowl with a mound of rice, a scoop of chicken and top with their favorite fixin’s!

Enjoy!

@crescendoughcakes