Hi, my name is Kelsey and I love Chipotle! 

I KNOW! I'm equally as embarrassed but, you guys, it is the best semi-fast food out there. It trumps all, which I had totally forgotten about until like two months ago when I discovered that I (in spite of all my weird food issues) can ACTUALLY eat there... I mean, I'm not going to say it was a miracle, but I'm also not, not saying that.  

Mind you, back in the day, I ate Chipotle on a regular ish basis. I am fairly certain the "I know guac is extra" shirts were designed because of and for me...As a poor working girl (not that way, I just worked from a young age, I didn't really do the 'college' thing) it was affordable and damn delicious! And now, I have rediscovered what the rest of the world has continued to know- that Chipotle burrito bowls are indeed the best ever. I am a bit concerned though as Postmates has started advertising Chipotle delivery to me like EVERY DAY in my instagram ads (also, please note, that sentence would have never existed 4 years ago when I stopped eating Chipotle). 

At any rate, as I am now an 'elevated foodie' who knows a thing or two about cooking and health, I decided to see if I couldn't make the Chicken Burrito Bowl at home. Guess what guys... I DID IT! Seriously. I have made this meal at least once a week ever since, in all its knock-off glory. 



What you will need for the chicken- 

2 dried ancho chiles
10-12 dried chipotle chiles (peppers?) 
2-3 large cloves garlic
1 tsp sea salt
4 cups water

Remove the stems and seeds from the chiles by cutting off the top and slicing them down the middle. This is a tedious task and takes some time, the seeds like to stick in the dried chipotles. cut the garlic into large chunks. Add 3 cups water, salt, chiles, and garlic to a sauce pan, simmer for 1 hour. Puree the mixture with 1 cup water (if needed) in a blender until smooth. Place in the refrigerator to cool.

Once the sauce has cooled place 5-6 medium chicken breasts into the mixture. Marinade the meat 4+ hours or even over night if you are feeling bold and think that far ahead.  

I prefer the chicken grilled on medium/high heat 7-8 minutes on each side. Allow the chicken to rest for a couple of minutes and then dice into chunks like they do at Chipotle. 

*WARNING* the chiles can make you cough or make your eyes sensitive, also, wash your hands well after handling as the oils can be quite hot. 


For the rest of the bowl- 

I make cilantro lime rice, black beans, sautéed peppers/onions, and guac. The key for these things are as follows- 

Cook your rice as usual (1 cup rice, 2 cups water) add the juice of 1-2 limes, a dash of sea salt and freshly chopped cilantro. 

Keep the black beans simple, rinse them well and then heat them in a little water. 

Sauté green and yellow bell peppers slices with red onion (green pepper and red onion are essential! They normally aren't my favorite, but they are PERFECT in this dish). 

The guac is simple- diced red onion, jalapeño, and cilantro. 1.5 - 2 avocados, the juice from 1 (juicy) lime, sea salt to taste. Mush together in a bowl, leaving it slightly chunky. 

Green Tabasco is also a favorite, but you could use the chipotle flavor if you prefer a bit more of the smokey taste.    

Place all the pieces together in a bowl or stacked elegantly on a plate- rice, black beans, sautéed veggies, your homemade chipotle chicken and of course the guac, which for once doesn't cost extra! Devour. 

While I know Drew loved me before I came up with this recipe, I am fairly certain that he found his true love for me after. When he took his first bite of this meal his eyes got all big, he sighed contentedly, looked up at me and said, "oh my god... I love you... and this."


p.s. Chipotle (the place) will forever be 'Chipootle' in my brain because of my dear friend Jamie. He has a small love affair with the restaurant, proven by his 'usual' order which his local Chipotle bar tenders know by heart...extra of everything and double the meat... it is a burrito so big I am fairly certain it could feed the 5,000. Love you Jamie, never change. 

AuthorKelsey Melton