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Chipotle Chicken Bowl

I was introduced to ‘naked’ burrito by a colleague at Oracle. Why ‘naked? It’s burrito without skin:) Since then, 200 cafe is my default lunch stop. There are weeks that I eat the same naked burrito 4 times a week, and it still tastes just as good as ever. The server at the burrito counter knows exactly the combo of my lunch box: Cilanto lime rice, black beans, chipotle chicken, lettuce, and lots of Pico de Gallo. I spent the whole Saturday concocting this meal in my kitchen. In the end, I wondered for a moment if I should have spent 15 mins and $8 and drive to Chipotle at Bridgeponte instead? The answer is No. Now I realized that I and make a good burrito in my own kitchen, the sense of accomplishment is not something I can buy with $8 at Chipotle.


Ingredients

Marinade

Directions

Chicken

  1. Rinse and pat dry chicken thighs.
  2. Arrange in single layer in two Ziploc freezer bags.
  3. Press out all the air and pound the thighs using a mallet until the thighs are flat and about quarter inch thick.
  4. Remove the chicken thigh to a large mixing bowl.
  5. Chill in refrigerator until ready to use.

Marinade

  1. Blend ingredients in a food processor to form a paste.
  2. Spread the paste evenly over each piece of chicken thigh, ensuring that every piece of chicken is coated evenly with the paste.
  3. Chill overnight in the refrigerator.

Cooking and Assembly

  1. Heat 2 Tbsp of olive oil in a large skillet over medium high heat.
  2. Arrange two or three chicken thighs in the skillet in a single layer.
  3. Cook 2 minutes on each side until the temperature measured with a thermometer measure 165 degrees F.
  4. Remove from pan and set aside.
  5. Repeat steps 2 – 5 until all the chicken is cooked.
  6. Cut chicken into strips.
  7. Serve with salad in taco/ burrito. I had mine with Pico De Gallo, Avocado Crema, Lettuce, Cilantro Lime Rice, Black Beans, and Sweet Corn. Awesome.