# Chipotle Bowl

This video shows how to make a Chipotle bowl at home and compares the cost to buying it at Chipotle.

- Servings: 6 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2 1/2 lbs boneless skinless chicken thighs
- 0.25 cup oil
- 0.25 cup water
- 1 packet Chipotle marinade mix
- 1 red onion
- 2 jalapenos
- 6 roma tomatoes
- 1 bundle cilantro
- 6 avocados
- 0.5 cup red onion
- lime juice
- salt
- diced tomatoes
- diced jalapenos
- 1 cup diced red onion
- 0.25 cup lime juice
- salt
- 1 lb white rice
- 0.25 cup lime juice
- 0.25 cup cilantro
- salt
- 2 cans seasoned black beans
- sour cream
- Monterey Jack cheese

## Instructions

1. Trim any fatty bits from the boneless, skinless chicken thighs, and toss those into a bowl.
2. Add oil, water, and chipotle marinade.
3. Mix to ensure chicken is evenly coated, then cover and refrigerate for at least an hour.
4. Finely dice the red onion, jalapeños, roma tomatoes, and chop the cilantro.
5. Make the guacamole by adding avocados, chopped red onion, cilantro, lime juice and salt into a bowl and mash to the consistency you like.
6. Store guacamole in small containers, filled entirely, to minimize browning.
7. For the pico, add the diced tomatoes, diced jalapeños, red onion, cilantro, lime juice and salt into a bowl and toss to combine.
8. Store the pico in container in the fridge.
9. Rinse white rice thoroughly.
10. Cook the rice in a rice cooker with the appropriate amount of water.
11. Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
12. Transfer cooked chicken to a bowl and cover with foil to rest.
13. Shred a block of Monterrey Jack cheese.
14. Warm up seasoned black beans.
15. For creamy sour cream, stir it very well, not just the top, but the entire tub.
16. Add lime juice and the remainder of your chopped cilantro, plus a couple hefty pinches of salt to the cooked rice, and gently fold that all into the rice.
17. Chop up the chicken into bite-sized pieces and return it to the bowl so we can toss it in those delicious juices that settled to the bottom.
18. Divide cilantro lime rice, black beans and chicken thighs evenly between containers, cover and refrigerate.
19. Add salsa, sour cream, shredded cheese, and guacamole when you go to reheat.

## Equipment

- knife
- cutting board
- bowl
- measuring cups
- vegetable chopper
- potato masher
- spoon
- small containers
- rice cooker
- skillet
- foil
- tongs
- food containers

## Tips

- Store guacamole in small containers, filled entirely, to minimize browning.
- For creamy sour cream, stir it very well, not just the top, but the entire tub.

## Source

- Original video: https://vt.tiktok.com/ZShkfvkAq/
- Recipe page: https://www.cliprecipe.com/recipe/12fa29f7-0024-4c1e-9988-20f6e39ed8f5
- Extracted: 2025-05-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt