I love Chipotle.
When they had the E. Coli breakout I was excited cause there was no line at my local location.
If they wanted to sponsor me I would allow it into my life immediately.
But some days we can’t get Chipotle, or we want to have a little more power over it. I also feel as though you should be able to cook every single dish that you love. So homemade chicken bowls it is!
What you’ll need:
- Brown rice
- ½ stick of butter
- Olive oil
- Boneless and skinless chicken thighs (5 for this recipe)
- 1 red onion, chopped
- 6 cloves of garlic, minced
- 2 ripe tomatoes, chopped
- 1 16oz. can of corn, drained
- Greens of some sort
- For my rendition I used baby kale and a head of red lettuce but feel free to use anything from baby spinach to radish greens
- Guacamole (I bought my grocery store’s pre-made batch but feel free to make your own)
- 2 tbsps. of chopped Cilantro
- 1 tbsp. of Harissa
- 2 limes (The juice and zest of 1 lime, and simply halve the other)
- 2 tsps. of Cumin
- 2 tsps. of Onion Powder
- 2 ½ tsps. of Salt
- 1 tsp. of Pepper
That’s alot I know but think of how many different things I (you) put on a chicken bowl. But in order to avoid any confusion I’m going to break down the different layers.
- Honestly, follow the instructions on the back of the rice bag, but add to the cooking water the lime you halved, 1 teaspoon of salt, and 2 tablespoons of butter.
- Cook as guided and let cool, when it is cool add in the cilantro and stir. Enjoy!
- In a large bowl add your chicken thighs, zest, lime juice, Harissa, cumin, onion powder, salt, pepper, and 4 tablespoons. of olive oil. Mix together and put in the fridge for at least 2 hours, though you’re welcome to leave it overnight.
- After allowing your chicken to marinate, heat a pan over medium heat. Add in a tablespoon of olive oil and 2 tablespoons of butter.
- Place the chicken, and all that’s left of the marinade, in the pan and let cook until done, 7-9 minutes on each side (if you cut into the chicken the juices should run clear, that’s how you know it’s cooked).
- Remove the chicken from the pan and let the thighs rest for 10 minutes, then chop them into cubes. Done!
- In the same pan you cooked your chicken in, add in your chopped onion and minced garlic. Let cook until the onion is translucent, about 3 minutes.
- Add in the chopped tomatoes and corn, and stir to allow the tomatoes to deglaze the bottom of the pan. Season with salt and pepper to taste, and voila!
- Rinse and dry them.
- Pico/Corn Mixture
- Scoop of guac.
I like to make meals for the entire week on Sunday, call it meal prep or whatever you’d like. This recipe, however, can easily come together on a weeknight. The chicken will be as delicious after 30 minutes of marinating as after 24 hours (it’ll just be more tender with the latter preparation). It will take you from beginning to end about an hour and the proof is in the pudding (or chicken bowl) that it’s worth your time. Besides, what better way to relax than by having a beer, listening to some nice music, and cooking yourself an excellent meal. It’s the best fall aesthetic.
Eat happily, be good, and question why you didn’t start Chipotle before Steve Ellis did.