CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
- Cube the chicken thighs on a cutting board and set aside.
- In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
- Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
- Toss until well mixed.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams
CHIPOTLE CHICKEN BURRITOS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
CHIPOTLE CHICKEN RICE BOWL
Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
- Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
- For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
- To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.
Nutrition Facts : Calories 751.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 160.6, Sodium 246.8, Carbohydrate 48.2, Fiber 9.4, Sugar 1.2, Protein 56.6
"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS
I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy!
Provided by TradCook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
- Cook rice according to the directions on the box.
- In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
- Add chicken.
- While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
- Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
- Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
- P.S.
- Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).
CHICKEN CHIPOTLE BURRITO BOWLS
We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow
Provided by Linajjac
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Spray a rectangular glass baking dish with nonstick cooking spray.
- Arrange chicken in an even layer in baking dish.
- In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
- Sprinkle with tortilla pieces then bake for 30 minutes.
- To serve divide rice evenly among four serving bowls and top with chicken mixture.
- Garnish with sour cream, shredded cheese and cilantro if desired.
Nutrition Facts : Calories 478.7, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 146.4, Carbohydrate 73, Fiber 10.5, Sugar 0.2, Protein 37.1
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Ratings 97Total Time 50 minsCategory Main CourseCalories 1014 per serving
- To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.
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