CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS
I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy!
Provided by TradCook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
- Cook rice according to the directions on the box.
- In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
- Add chicken.
- While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
- Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
- Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
- P.S.
- Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).
COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO
Some say the burrito is the perfect food. It comes in it's own wrapper, it is filled with the most delicious things.... I say Chipotles Grilled Adobo Burrito pretty much has that covered.
Provided by EmKenBken
Categories Mexican
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1/2 cup water stirring to combine.
- Place chicken in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
- Cook Chicken:.
- Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
- Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.
Nutrition Facts : Calories 773.2, Fat 35.7, SaturatedFat 12.9, Cholesterol 130.4, Sodium 1810.4, Carbohydrate 60.5, Fiber 9, Sugar 4.8, Protein 52.4
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
- Cube the chicken thighs on a cutting board and set aside.
- In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
- Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
- Toss until well mixed.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams
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LUCINDA'S CHIPOTLE CHICKEN BURRITO RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4
- In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over moderately low heat until the chicken is fork tender, 1 hour. Remove the chicken and shred it into bite-size pieces. Transfer the chicken to a medium bowl.
- Meanwhile, in a skillet, heat the oil. Add the diced onion and brown sugar and cook over moderately high heat until the onion is golden brown, 10 minutes. Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes. Transfer the mixture to a food processor and blend until smooth. Pour over the shredded chicken and season with salt and pepper.
- In a blender, combine the sour cream with the green chiles and water and puree until smooth. Season with salt and pepper.
- Sprinkle the tortillas with the cheese. Spoon the chicken mixture down the center of the tortillas. Top the chicken with the black beans, lettuce, salsa, avocado and green-chile sour cream. Bring the sides of the tortillas toward the center of the filling. Fold the bottom of the tortilla up over the filling and continue to roll until the burrito closes. Serve immediately.
COPYCAT CHIPOTLE CHICKEN BURRITO - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 77Calories 355 per servingCategory Main Course
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
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