Print

Flavorful Chicken Burrito Bowls Chipotle Copycat Recipe

chicken burrito bowls chipotle copycat recipe - featured image
Print Recipe

A smoky, tangy, and satisfying chicken burrito bowl recipe inspired by a beloved Austin spot, featuring charred chipotle-marinated chicken, cilantro-lime rice, and fresh toppings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 2–3 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce (from the chipotle can)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • 1 cup long grain white rice (preferably jasmine)
  • 2 cups water or low-sodium chicken broth
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon butter or olive oil
  • Salt, to taste
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 avocado, sliced or diced
  • 1/2 cup pico de gallo or fresh salsa
  • Fresh lime wedges (for squeezing)
  • Optional: sour cream or Greek yogurt for creaminess

Instructions

  1. In a large bowl, combine minced chipotle peppers, adobo sauce, garlic, cumin, smoked paprika, olive oil, lime juice, salt, and pepper. Mix well.
  2. Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2 hours.
  3. Rinse rice under cold water until water runs clear.
  4. In a medium saucepan, bring water or chicken broth to a boil. Add rice, butter or olive oil, and a pinch of salt. Stir once, cover, and reduce heat to low.
  5. Cook rice for 18 minutes without lifting the lid. Remove from heat and let sit, covered, for 5 minutes.
  6. While rice cooks, chop cilantro and juice a lime.
  7. Fluff rice with a fork and stir in cilantro and lime juice. Set aside.
  8. Heat grill pan or cast iron skillet over medium-high heat until hot.
  9. Add marinated chicken thighs and cook for 5-6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
  10. Let chicken rest for 5 minutes after cooking, then slice into bite-sized strips or chunks.
  11. Warm black beans and corn in a small pan or microwave.
  12. Chop avocado and prepare pico de gallo if using fresh.
  13. Assemble bowls by starting with a generous scoop of cilantro-lime rice, then add sliced chicken, black beans, corn, cheese, avocado, and pico de gallo.
  14. Garnish with lime wedges and a dollop of sour cream or Greek yogurt if desired.

Notes

Marinate chicken for at least 30 minutes, ideally 2 hours for best flavor. Let chicken rest after cooking to keep it juicy. Use chicken thighs for juiciness and better char. If dairy-free, skip cheese and sour cream or use plant-based alternatives. If no grill pan, a heavy-bottomed skillet or oven broiler can be used with close attention.

Nutrition

Keywords: chicken burrito bowl, chipotle chicken, cilantro lime rice, easy dinner, meal prep, smoky chicken, Mexican recipe

Find it online: https://milaspoon.com/flavorful-chicken-burrito-bowls-chipotle-copycat-recipe-easy-step-by-step-guide/