Chipotle is life, y’all.
Okay, not really, but I do love Chipotle. I have at least one friend who is totally frowning on me right now- you know who you are.
But seriously, I love a hot Chipotle burrito bowl.
For those of you that might not be totally sold on it, or for those of you who have already made up your mind that you don’t like Chipotle… Let me explain myself.
I don’t think of Chipotle as Mexican food. And I certainly don’t think of it as high end or gourmet.
I think of Chipotle as… Chipotle. It is its own thing. But then again, I don’t tend to box myself in to thinking that any food has to taste a certain way. Open minds lead to open tummies.
So have an open mind, people.
And even if you can’t be open to Chipotle, be open to this DIY version and forget that it’s a Chipotle imitation.
I have made plenty of burrito bowls at home. But none of them had the “Chipotle” taste. I mean.. they definitely had some elements in the right- like the rice and the black beans, because those are pretty generic.
But the chicken, the salsa, and the guac… not so much.
So I have been hard at work on this. And if y’all want me to be honest, I will. I probably have made this meal 7 or 8 times before getting it right. And I certainly wasn’t going to share it before I got it right.
The fact that I am sharing this means it was a total winner.
Y’all, my bank account is over here thanking me like a fish that was returned to water.
Everything about this bowl was on point. And that’s what I needed. Because otherwise, I would continue justifying my Chipotle trips by saying, “it’s good, but it just isn’t the same.”
But when it is the same, there are NO excuses!
The chicken, y’all. That was where the magic was. And if you don’t normally eat chicken, use the instructions but with your meat of choice. I can’t promise the same magic, but give it a try!
Then there was even more magic in the avocado. Seriously, magic everywhere.
So how did the magic happen?
Well, here are my two tricks (aside from the ingredients).
First of all, use boneless, skinless chicken thighs instead of chicken breast.
WHATTTTT? Dark meat? If you didn’t already know it, that’s what Chipotle uses! It is more moist and tender, and will yield a juicier and more flavorful outcome!
Second, don’t cut the chicken before you cook it. Instead, cook the chicken, then cut it and return it to the same pan to crisp it up a little (in the flavor that’s left in the pan).
It’s pretty simple once you figure it out!
As far as the guacamole, well, that was pretty simple, too.
It was all about the ratio and I outlined it for you in the recipe.
I could go on and on, but then I would be distracting you from your DIY Chipotle bowl. And your bank account might be panting like a fish out of water…
So go… run to your kitchen… make this bowl… and be pleasantly surprised.