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.

DIY Chipotle Burrito Bowl

Created by LauraCrawford on May 17, 2017

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Serves: 1
Yield: 4 bowls

Here's what you need:

2 tbsp. olive or avocado oil
1 lb boneless, skinless chicken thighs
1/2 can chipotle en adobo
2 tsp. sea salt

For the Rice

1 c jasmine rice (white or brown)
1 1/2 c water
2 dried bay leaves
3 tbsp. fresh lime juice
1 tbsp. sea salt
1/2 c chopped cilantro

For The Guac

2 avocados, halved and pitted
1 tbsp. fresh lime juice
1/4 jalapeño, seeded and finely chopped
2 tsp. salt
1/4 c finely chopped red onion

Other Elements

1 c green tomatillo salsa
1 can organic black beans, heated
1 c finely shredded monterey jack cheese

Here's what you do:

Season chicken with salt. Place in a large bowl and add chopped chipotles. Toss everything to coat the chicken evenly. Let sit (chilled) for 30-45 minutes.
Heat oil in a large skillet over medium-high heat. Pan sear chicken- allow chicken to cook up the sides before turning, then do not move on second side until nearly fully cooked.
Remove chicken from pan and let cool just enough to handle. Chop into bite-size pieces and return to skillet over medium-high heat. Cook until all pieces are well browned and beginning to crisp- approximately 5 minutes.
While chicken is cooking our after, combine rice, bay leaves, and 1 ½ cups water in a small saucepan. Bring to a boil, reduce to a simmer and cover. Let rice cook until nearly all the water is absorbed, 20–25 minutes. Remove lid, fluff with a fork, and cover.
Toss rice in a large bowl with cilantro, lime juice, and salt.
For guacamole: In a small bowl, mash avocado until desired consistency is achieved.
Stir in red onion, jalapeño, lime juice, and salt.
Assemble bowls by layering in this order: Rice, black beans, chicken, tomatillo salsa, cheese (1/4C per bowl), and guacamole.
Add salt and pepper to taste.
Enjoy!