CHIPOTLE BURRITO BOWL INGREDIENTS RECIPES

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CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY



Chipotle Chicken Burrito Bowl Recipe by Tasty image

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

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

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, CarbohydrateContent 157 grams, FatContent 30 grams, FiberContent 11 grams, ProteinContent 31 grams, SugarContent 6 grams

CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL RECIPE | FOOD ...



Chipotle-Inspired Vegetarian Burrito Bowl Recipe | Food ... image

This homemade take on Chipotle’s sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It’s not just for vegetarians—even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it’s also great as a taco or burrito filling.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

1 small onion, one half cut into thick wedges through the stem and the other half finely diced
1 medium poblano chile 
3 tablespoons olive oil  
1 chipotle pepper and 2 tablespoons adobo sauce (from one 7-ounce can chipotle peppers in adobo sauce)  
2 cloves garlic   
2 teaspoons low-sodium soy sauce
2 teaspoons tomato paste  
1 teaspoon chili powder  
1 teaspoon red wine vinegar  
1/2 teaspoon ground cumin  
Kosher salt and freshly ground black pepper  
One 14-ounce package extra-firm tofu, drained well   
Brown rice, for serving
Black beans, for serving
Shredded romaine lettuce, for serving  
Prepared pico de gallo, for serving

Steps:

  • Preheat the oven to broil.
  • Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
  • Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
  • Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool. 
  • Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes. 
  • Add the poblano mixture and 1/2 cup water to the skillet and cook until it’s bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed. 
  • Serve over rice and beans and top with lettuce and pico de gallo.

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