UPDATED Faux Chipotle Chicken Bowls

If there is one dinner that my kids adore, it’s getting dinner at Chipotle. They ask for it regularly - one literally begs for it. So I started figuring out what they liked best about it and went to work.

Here’s what I learned:

They love the rice. And it’s easy. Just add cilantro and lime to long grain rice.
They love the seasoned chicken. There are a thousand ways to season it and some are simpler than others. If you use a high quality taco seasoning, you can toss it with that and a little oil.
They love being able to top their own bowls with their own bits. Lettuce, cheese, guacamole, salsa, you choose! Throw chips on the side and you’re really winning.

I usually use chicken thighs when I make this because it’s the most flavorful. If you use thighs, then it’s best to grill them. If you have a flat top grill, then you’ll completely replicate Chipotle! I have a standard grill, which I might actually like better because you get those little crispy corners on the chicken which are delicious!!

I love using regular taco seasoning - I use one I make myself so I know what’s in it. But yours won’t turn out just like mine unless we’re using the same seasoning. There are fancy ways to replicate the seasoning with lots of ingredients and an overnight marinade. But I found a short cut that we will all agree is perfect and delicious and so so simple.

For the rice, DO NOT RINSE the long grain rice. Also, don’t skip the oil step. It’s critical in making the rice not stick together. Then when you stir, use a fork only. That will loosen the grains and not make them stick together. It’s a way to ‘fluff’ the rice while adding in the seasoning.

Grilling Faux Chipotle Chicken with Ali Hedin

Faux Chipotle Chicken Bowls

serves 4

2 pounds chicken - breast or thighs

1/2 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

2 tablespoons chili powder

1 teaspoon oregano

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 cup long grain rice

2 tablespoons olive oil

1/2 lime. zested and juiced

3 tablespoons cilantro, chopped

cheddar cheese shreds

salsa

guacamole

lettuce

beans

STEP 1

Preheat oven to 400 degrees.

In a large bowl, mix together 1/2 cup olive oil, lime juice, cumin, chili powder, oregano, salt and pepper. set aside.

STEP 2

Pat the chicken dry. If you’re using the breasts, pound it out slightly so there isn’t a “thick” part of the chicken, but it’s all mostly the same thickness. Toss the chicken into the bowl with the marinade and let it rest for a few minutes.

STEP 3

Heat 2 tablespoons oil in a large dutch oven and add rice. Stir to coat completely. Add two cups of water and bring to a boil. Let rice boil until most of the water has been absorbed. Reduce heat to low, cover and cook about 20 minutes.

STEP 4

GRILL: Heat your grill to 400 degrees. Sear the chicken on each side then reduce the heat to 300 degrees. Make sure your grill comes down. The chicken needs to cook through completely and that takes a few minutes. If you’re using the thighs, you want them to render off the fat. It takes about 20 minutes to properly cook the thighs. For the chicken breasts, it will take a little less time, but use a meat thermometer to make sure they are cooked at the thickest part. Let the chicken rest about 10 minutes when it comes of the grill.

STOVE: Heat remaining oil in an oven proof skillet. Sear chicken on both sides until it’s brown and crispy on the edges. Pop the skillet into the oven and cook another 10 minutes (or so) until the chicken is cooked through. I use a meat thermometer and make sure I’m close to 150 degrees. Remove the pan from the oven and let the chicken rest in the pan for another 10 minutes.

STEP 5

Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Chop the chicken into bite sized pieces.

STEP 6

I like to serve everything like a buffet and let my kids choose what they want to put on their bowl. The options are limitless!