Chipotle Chicken Bowl (Copycat)
I love Chipotle. But I love saving $7 per bowl even more. A Chipotle bowl for our family of six costs about $70 after tax. My homemade version costs about $20 for the same six bowls, tastes better because I control the seasoning, and doesn't require standing in a line where someone behind me is sighing aggressively because my four kids are taking too long to decide between mild and medium salsa. The homemade version is better on every metric.
Ingredients
Cilantro-Lime Rice
- 2 cups long-grain white rice, cooked
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon butter
- Salt
Chipotle-Style Chicken
- 1.5 pounds chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon chipotle in adobo, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Juice of 1 lime
- Salt and pepper
Bowl Components
- 1 can black beans, warmed with cumin and garlic
- 1 cup corn charred in a skillet
- Pico de gallo or salsa
- Guacamole
- Sour cream
- Shredded cheese
- Shredded lettuce
Method
The Chicken
- Mix olive oil, chipotle in adobo, cumin, smoked paprika, garlic powder, oregano, lime juice, salt, and pepper into a marinade. Coat the chicken thighs and let them sit 30 minutes (or up to overnight). Grill, bake (200C / 400F for 20-25 minutes), or pan-sear until cooked through (165F). Rest 5 minutes, then dice into small cubes. The chipotle in adobo gives the chicken that signature smoky flavour that Chipotle is known for. Don't skip it.
Cilantro-Lime Rice
- Cook the rice per package directions. While hot, stir in butter until melted, then fold in lime juice, cilantro, and salt. The lime juice should be added when the rice is still warm — the heat releases the lime's aromatic oils and the rice absorbs the flavour better. This rice alone is worth the entire recipe. I've caught my husband eating it plain from the pot with a fork at midnight.
Prep the Components
- Warm the black beans in a small pot with a pinch of cumin and garlic. Char the corn in a dry skillet over high heat. Make fresh pico de gallo (diced tomatoes, onion, cilantro, jalapeno, lime, salt) or use store-bought salsa. Make guacamole (mashed avocado, lime, salt, cilantro, diced onion).
Assembly Station
- Set everything out in bowls: rice, chicken, beans, corn, salsa, guacamole, sour cream, cheese, lettuce. Let everyone build their own bowl. This is the genius of the format — one cooking session produces a customisable dinner that satisfies everyone. No special orders. No substitutions. Just choices.
Notes
Set everything out in bowls: rice, chicken, beans, corn, salsa, guacamole, sour cream, cheese, lettuce. Let everyone build their own bowl. This is the genius of the format — one cooking session produces a customisable dinner that satisfies everyone. No special orders. No substitutions. Just choices.