chipotles

Chipotle mayonnaise is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.

Chipotle Mayonnaise Recipe

mayonnaise

sour cream

chipotle chiles

lime juice

Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

This Chipotle's chicken burrito bowl made with marinated chicken, sweet corn and beans is my own homemade version of a favorite – made even healthier by using cauliflower rice instead of normal rice.&nbsp; Add your favorite toppings like guacamole, salsa or shredded cheese and you're set for an extra delicious meal! Naturally gluten-free.&nbsp;

Chipotle'S Chicken Burrito Bowl With Cilantro Lime Cauliflower Rice

garlic

tbsp mild chili powder

sweet paprika

oregano

cumin

sea salt

chicken breasts

cauliflower cauliflower

olive oil

cilantro

sweet corn kernels

15 ounces. can pinto beans

cayenne (optional)

guacamole

salsa

shredded pepper jack (optional)

cilantro leaves

lime wedges

sea salt (to taste)

pepper (to taste)

Chipotle's Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice

In a large mixing bowl, whisk together garlic, chili, paprika, oregano, cumin, lime,&nbsp;and salt. Add chicken and toss well to coat. Let marinate for 20 minutes, stirring occasionally.

Prep the rest of the ingredients while the chicken marinates.

MAKE MARINADE:

In a food processor, add grater attachment. Working in batches, add cauliflower and process until all cauliflower is riced. In an&nbsp;extra large skillet, add olive oil over medium-high heat.&nbsp;

Add cauliflower rice &amp; sauté for 5-7 minutes, stirring often, or until tender and softened. Add to a large mixing bowl, then stir in lime juice, cilantro,&nbsp;and salt. Set aside.

MAKE CAULIFLOWER RICE:

Wipe out the&nbsp;same pan used for the cauliflower rice. Add olive oil over medium-high heat. Add corn, beans, lime, cayenne,&nbsp;and salt. Sauté for 5-7 minutes or until mixture begins to brown &amp; char. Add to a mixing bowl and set aside.

FOR SWEET CORN &amp; BEANS:

In the same large skillet, add chicken and remaining marinade over medium-high heat. Cook for 3-4 minutes on each side, until cooked throughout. Remove from heat. Slice on a cutting board.

MAKE CHICKEN:

Divide the&nbsp;cauli rice, sweet corn &amp; beans, and chicken evenly between four bowls. Then, top evenly with guacamole, salsa/pico de gallo, pepper jack if using, cilantro and season to taste. Add lime wedges and serve immediately.

ASSEMBLE BOWLS:

Classic Chicken Tinga Tacos

chicken

white onion, sliced

chicken stock,

salt

flour tortillas

cheddar

white onion

Place chicken in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let sit for 25 minutes. Transfer chicken to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.

Meanwhile, in a large sauté pan or pot, add the oil and place over medium heat. Add the sliced onion to the pan with a pinch of kosher salt and sauté over medium heat until translucent or lightly brown, about 5 minutes. Add half the can of chipotles in adobo or about 1/4 cup including two or three of the chilies. (If you are really sensitive to heat, add just a tablespoon or two of the sauce. You can always add more.) Stir for a minute until the onions are nicely coated in the sauce, then add the tomatoes and chicken stock. Season with a pinch of salt.

Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce. (Discard the skin; place bones in the reserved cooking liquid and let simmer for a couple of hours. Strain, and transfer the stock to storage containers. Refrigerate overnight. The following day, scrape off the fat and discard. Freeze stock.)

Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Coarsely chop the cilantro, add to the pot and stir to incorporate. Taste mixture, add more salt if necessary. You can pull out any chipotles that are still intact or you can just avoid pulling them from the mixture when you are serving.

Serve with heated tortillas, grated cheese, lime wedges, chopped onion and sour cream on the side.

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Chipotle Mayonnaise Recipe

Chipotle'S Chicken Burrito Bowl Wit...

Classic Chicken Tinga Tacos

Top 3 chipotles recipes from across the web

The most viewed chipotles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Mayonnaise Recipe

Chipotle'S Chicken Burrito Bowl Wit...

Classic Chicken Tinga Tacos

The most viewed chipotles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine