Wednesday, July 16, 2014

Chipotle Chicken Burrito Copycat Recipe

My husband and I had our first date at Chipotle.  It is my favorite burrito of ALL TIME.  Unfortunately, we live in a town that does not have a Chipotle.  The closest one is 45 minutes away. Maybe that's a good thing.  NO, it's definitely a good thing for us.  We would be there at least once or twice a week. So, to subdue our cravings, I make this "copy cat" version.  Its not EXACTLY like Chipotle, but lets be serious, how could it be, right? It is, however, the closest thing that I have come up with.  And the bonus is that it makes a ton so you can put leftovers in the freezer and bust it out whenever you have a hankering for a burrito.  So here it goes:

Ingredients:

- 1 7oz can of chipotle pepper in adobo sauce. Remove the peppers and keep the sauce.
- 6-7 dried red chili peppers
- 1 small onion
- 2 tsp cumin
- 2 tbsp dried oregano
- 2.5 tsp salt
- 1 tsp black pepper
- 6 chicken breasts, cut into bite size pieces
- 1/4 cup canola oil
- 2 cups water

Throw everything in food processor, blend and cover chicken, throw in crock pot for 5 hours on low.

Pico de gallo : 
2 tbsp chopped cilantro
1/2 red onion, diced finely 
1/2 tsp salt
Juice of half a lime
1/2 jalepeno, finely diced
6 ripe Roma tomatoes, finely diced


Cilantro lime rice: 
2 cup basmati rice
4 cups water
Bay leaf
1 tsp salt
Juice of a lime
2 tbsp cilantro, minced
2 tbsp oil

Saute the rice in oil until almost translucent.  Add bay leaf and water, bring to a boil. 
As soon as the water begins to boil, turn the heat down low. Simmer, covered for 15-20 minutes, or until all water is absorbed. Turn off heat.  Leave covered for 30 minutes.

Mix salt and juice of lime together until salt is dissolved. remove bay leaf, pour it over rice, fluff with a fork. Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.

This makes quite a bit for the two of us, so I usually just make about half of the pico de gallo and rice, and then freeze half of the chicken.  I just make fresh rice and pico de gallo the next time I'm ready to use it because it takes very little time to whip those up. 

To Assemble Burrito:

  • Heat up a burrito sized tortilla in on a large ungreased skillet for about 30 seconds on each side, or until hot
  • Put a scoop of chicken, rice, pico de gallo, beans if you prefer, shredded cheese, lettuce and sour cream. (To make sour cream more like Chipotle's, add a little bit of water to make it more like a sauce), and guacamole if you're feeling saucy
  • Fold the top and bottom of the tortilla inward, then roll from left to right to seal it up!

Now dig in!!!



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