Copycat Chipotle chicken burrito
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
4 burritos
Ingredients
  • 4 burrito-sized tortillas
  • 4 chicken thighs
  • 1 ½ cup water
  • 1 1/2 teaspoon rice bran oil or olive oil
  • 3 cloves of garlic, finely chopped
  • 3 pinches of salt
  • 2 pinches of pepper
  • 1 teaspoon of oregano
  • ½ teaspoon of distilled vinegar
  • 1 14-ounce can of black beans
  • Juice of half a lemon, freshly squeezed
  • Juice of 3 limes
  • ¼ yellow onion, finely chopped
  • 3 chipotle chili in adobo sauce, finely chopped
  • 2 tablespoons plus 1 teaspoon cumin
  • 2 bay leaves
  • 2 pinches of pepper
  • 4 tomatillos
  • 3 to 6 red chilies
  • 1 clove of garlic, minced and chopped
  • ½ teaspoon red Tabasco sauce
  • 1 tablespoon distilled vinegar
  • ½ cup rice
  • 1 teaspoon coriander
  • ½ teaspoon of sunflower oil (or saffron oil)
  • 3 ounces Grated Monterey Jack cheese
  • 3 ounces of shredded Romaine lettuce
Directions
  1. Remove skin from chicken thighs.
  2. Combine 1/2 cup water, 1 teaspoon rice bran oil or olive oil, 1 teaspoon cumin, 1 garlic clove, a pinch of salt, a pinch of pepper, 1/2 teaspoon of oregano, 1/2 teaspoon of distilled vinegar, and 2 chopped chipotle chilies in adobo sauce in a blender and mix until combined.
  3. Pour marinade over chicken and refrigerate for at least 90 minutes.
  4. Cook chicken on a medium-high grill pan or outdoor grill four minutes per side, flipping at least twice, until you achieve a good char.
  5. Dice up the chicken after it's cooked thoroughly.
  6. Next, the black beans. Combine the beans, lemon juice, juice of 1 lime, onion, 1/2 teaspoon of rice bran oil or olive oil 1 chopped chipotle chili in adobo sauce, a garlic clove, 1 tablespoon cumin, 1/2 teaspoon oregano, 1 bay leaf, and a pinch of pepper in a pot over medium heat, stirring frequently.
  7. Cook for 5 to 10 minutes until heated thoroughly.
  8. For the salsa, bring a medium pot of water to a boil.
  9. Add the red chilies and tomatillos to water, reduce to a simmer, cook for 20 minutes.
  10. Remove chilies and tomatillos from water, reserve water.
  11. Add chilies and tomatillos to a food processor with a pinch of salt, 1 tablespoon cumin, 1 garlic clove, a pinch of pepper, Tabasco sauce, and distilled vinegar, and 1 tablespoon of the steeped water.
  12. Rest in refrigerator for 15-20 minutes.
  13. Now, onto the rice. Combine 1 cup of water, the juice of 2 limes, 1 teaspoon coriander, a pinch of salt, 1/2 teaspoon of sunflower or saffron oil, and 1 bay leaf in a pot.
  14. Bring to a boil.
  15. Add rice, reduce heat to a simmer, and cover.
  16. Simmer for 10 to 20 minutes until rice is done.
  17. To your tortilla, add 4 ounces of chopped chicken, 5 ounces of rice, 4 ounces of black beans mixture, 3 ounces of grated Monterey jack cheese, and 3 ounces (at least) of shredded romaine lettuce.
  18. Wrap in tin foil, and eat and enjoy!