Making home-made Chipotle

Chipotle is one of our all-time favorite restaurants. The company prides itself on not only its delicious meals but its wholesome and transparent ingredients. This is a place we can get behind! While this go-to meal is worth every penny, it’s even cheaper (and dare I say, just as delicious) to make at home. This is one of our favorite meals to make on the weekdays. It’s quick, tasty, and fulfills all your Chiptole cravings. Best of all, you can pack leftovers for a yummy lunch the next day!

Continue reading for the recipe!

CategoryDifficultyBeginner

Yields4 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

For the chicken
 1 lb chicken thighs (Murray's)
 1 can Chipotle peppers in Adobo
 2 tbsp vegetable oil
 1 tbsp Adobo seasoning
For the rice
 2 tbsp Vegetable oil
 1 cup Carolina parboiled rice
 ½ cup Cilantro
 1 Lime
 1 tsp Salt
For the Pico de Gallo
 3 Tomatoes
 ¼ Red onion
 1 Jalapeno
 ½ tsp Garlic powder
 1 tbsp Finely chopped cilantro
For the toppings
 1 Can black beans
 1 Can corn kernels
 4 oz Sour cream
 1 cup Shredded cheese
 1 cup Lettuce (thinly sliced)
 Tabasco Chipotle pepper sauce

Prepping the chicken
1

Trim your chicken thighs of any fat or skin (I love Murray's chicken because it's antibiotic free and certified humanely raised)

2

In a large bowl, place your chicken. Add the contents of the Chipotle peppers in Adobo can, the vegetable oil, and the Adobo seasoning. Mix well and marinate in the fridge for at least 30 mins.

Making the rice
3

While the chicken marinates, turn the heat on medium high of a small quart pot. Place about 2 Tbs of vegetable oil and allow to get hot. Wash 1 cup of Carolina rice and strain off any excess water. When the oil is hot, add the rice and toast for 1-2 minutes, stirring frequently.

4

Add in the juice of half a lime and mix for another 20 second

5

Add enough boiling water to double the rice (if you used 1 cup of rice, and 2 cups of boiling water).

6

Turn the heat to high and mix a few times. Allow to bubble vigorously until the water reaches the rice level.

7

Once the water reaches the rice level, lower the heat to Low and cover with lid. Cook for about 10-15 minutes, or until the rice is fully cooked.

8

Once the rice is cooked, add the chopped, washed cilantro and fluff with a fork. Set aside in a warm place.

Cooking the chicken
9

Heat a large skillet to high. Once the chicken has marinated for at least 30 minutes, place the chicken, using tongs on the hot surface. Be sure not to add the Adobo peppers to the pan.

10

Allow the chicken to cook, without moving the pieces around. Let the chicken develop a char. Once nicely darkened, flip the chicken over and continue to cook until fully cooked through. Keep the chicken in the pan until charred to your liking.

11

Once cooked, remove from heat and set off to the side in a warm place until assembly.

Preparing the beans
12

Heat a can of black beans until boiling. Turn off heat once boiled and set aside in warm place.

Making Pico de Gallo
13

Cube 3 tomatoes and place in a small bowl.

14

Finely chop the red onion and Jalapeno and add to the tomatoes.

15

Add the juice of the remaining 1/2 lime, some garlic powder, a little cilantro, and salt to taste. Mix well.

Assembling your Chipotle!
16

In a wide bowl, lay a few scoops of your cilantro-lime rice.

17

Scoop some beans on top of your rice (be sure to use a slotted ladle to avoid extra liquid from the beans).

18

Top your beans with as many pieces of charred chicken as you would like.

19

Top your chicken with pico de gallo, corn, shredded lettuce, cheese, and a dollop of sour cream.

Ingredients

For the chicken
 1 lb chicken thighs (Murray's)
 1 can Chipotle peppers in Adobo
 2 tbsp vegetable oil
 1 tbsp Adobo seasoning
For the rice
 2 tbsp Vegetable oil
 1 cup Carolina parboiled rice
 ½ cup Cilantro
 1 Lime
 1 tsp Salt
For the Pico de Gallo
 3 Tomatoes
 ¼ Red onion
 1 Jalapeno
 ½ tsp Garlic powder
 1 tbsp Finely chopped cilantro
For the toppings
 1 Can black beans
 1 Can corn kernels
 4 oz Sour cream
 1 cup Shredded cheese
 1 cup Lettuce (thinly sliced)
 Tabasco Chipotle pepper sauce

Directions

Prepping the chicken
1

Trim your chicken thighs of any fat or skin (I love Murray's chicken because it's antibiotic free and certified humanely raised)

2

In a large bowl, place your chicken. Add the contents of the Chipotle peppers in Adobo can, the vegetable oil, and the Adobo seasoning. Mix well and marinate in the fridge for at least 30 mins.

Making the rice
3

While the chicken marinates, turn the heat on medium high of a small quart pot. Place about 2 Tbs of vegetable oil and allow to get hot. Wash 1 cup of Carolina rice and strain off any excess water. When the oil is hot, add the rice and toast for 1-2 minutes, stirring frequently.

4

Add in the juice of half a lime and mix for another 20 second

5

Add enough boiling water to double the rice (if you used 1 cup of rice, and 2 cups of boiling water).

6

Turn the heat to high and mix a few times. Allow to bubble vigorously until the water reaches the rice level.

7

Once the water reaches the rice level, lower the heat to Low and cover with lid. Cook for about 10-15 minutes, or until the rice is fully cooked.

8

Once the rice is cooked, add the chopped, washed cilantro and fluff with a fork. Set aside in a warm place.

Cooking the chicken
9

Heat a large skillet to high. Once the chicken has marinated for at least 30 minutes, place the chicken, using tongs on the hot surface. Be sure not to add the Adobo peppers to the pan.

10

Allow the chicken to cook, without moving the pieces around. Let the chicken develop a char. Once nicely darkened, flip the chicken over and continue to cook until fully cooked through. Keep the chicken in the pan until charred to your liking.

11

Once cooked, remove from heat and set off to the side in a warm place until assembly.

Preparing the beans
12

Heat a can of black beans until boiling. Turn off heat once boiled and set aside in warm place.

Making Pico de Gallo
13

Cube 3 tomatoes and place in a small bowl.

14

Finely chop the red onion and Jalapeno and add to the tomatoes.

15

Add the juice of the remaining 1/2 lime, some garlic powder, a little cilantro, and salt to taste. Mix well.

Assembling your Chipotle!
16

In a wide bowl, lay a few scoops of your cilantro-lime rice.

17

Scoop some beans on top of your rice (be sure to use a slotted ladle to avoid extra liquid from the beans).

18

Top your beans with as many pieces of charred chicken as you would like.

19

Top your chicken with pico de gallo, corn, shredded lettuce, cheese, and a dollop of sour cream.

Home-made Chipotle

I'm a busy New Yorker who LOVES to cook. Aside from being a full-time high school English teacher (who recently completed her Master's degree!), I'm a huge foodie who wants to eat restaurant-style food without the cost.

Leave a Reply

Your email address will not be published. Required fields are marked *