F*CK U CHIPOTLE COPY CAT BOWLS
I’m gonna regret saying this, but maybe Chipotle had it right.
Yeah. I already regret it.
I’m genuinely sick of reading about homeboy that ate Chipotle for however many days and built muscle or blah, blah, blah. But after having a really intense craving for white-people Mexican food, I finally caved and decided to take on the bowl myself. I loaded ‘em fat, upped the protein ante with some yolky fried eggs, and didn’t charge .50cents for the extra guac.
I couldn’t beat ‘em, so I joined them. The result? An almost perfect meal for anyone who eats 30% fat, 30% carbs, and 40% protein.
Extra points for Beijingers: the only items I could not access at the markets in my hutong were the onion powder, ground coriander, oregano, and garlic powder, making this a super accessible non-Chinese meal. Take a trip to Chez Gerard near Wudaoying, for bulk spices on the cheap, or any import store.
CHIPOTLE COPY CAT BOWLS
Serves 2, 60 minutes
- 1lb (500g) boneless, skinless chicken breast (or meat of choice, macros are for chicken breast)
- 1 cup pinto beans, cooked
- 2 cups white rice, cooked
- 1 avocado, mashed
- 1 tomato, diced
- 1/4 red onion, finely chopped
- 1/2 white onion, 1/4 sliced, 1/4 finely chopped
- 1/2 cup cilantro, chopped
- 1 bulb of garlic, minced
- 2 limes, juice of
- 2 cups chicken broth or water + 1/4 cup broth or water
- Mexican seasoning, recipe follows
- salt and pepper to taste
- 4 eggs, fried
- 1-2 teaspoons ground red pepper (can use chipotle, cayenne, etc)
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon oregano
- Mix together spices and coat chicken breasts with entire mixture, set aside. Heat 1/2 tablespoon of olive oil in a large pan, add about 4-5 cloves worth or minced garlic and 1/4 sliced white onion, sauté over medium heat until fragrant. Add chicken breasts and sauté until golden on both sides, 5-7 minutes. Let cool, and then shred with fork. Alternatively, slow cook on low for 8 hours, or pressure cook on high for one hour.
- Mash your avocado, add in your diced tomatoes and remaining diced onion. Squeeze juice of 1/2 lime, add a pinch of cumin, salt to taste, and fold in diced cilantro to taste. Mix evenly, store in fridge until just before serving.
- Over medium heat in large pan, or in a rice or pressure cooker, sauté remaining garlic and chopped white onion in 1/2 tablespoon of olive oil. Add in uncooked rice and sauté for a few minutes with garlic and onion. Add remaining lime juice, chicken broth, and a pinch of cumin. Stir evenly and let cook for 30 minutes on low heat.
- While the rice is cooking, drain and rinse pinto beans, simmer over low heat with the remaining 1/4 cup broth.
- While beans are simmering and rice is cooking, fry 4 eggs.
- Once rice is finished, fold in remaining chopped cilantro, add one cup of rice on each plate, layer on beans, chicken, guacamole, and eggs. Serve immediately!