Chipotle Chicken Bowl Recipe
Chipotle Chicken Bowl Recipe: It’s hard to improve upon a chipotle burrito bowl—unless you’re making the chipotle chicken bowl at home, which is exactly what we do here!The crunchy flour tortilla holds a refreshing salad comprised of lettuce, radishes, and fresh cilantro. Sweet corn and golden-brown chicken breast are added on top, along with a drizzle of smoky chipotle mayo as the finishing touch. So get ready to make a great Chipotle Chicken Bowl Recipe.
The History Of The Taco Bowl
The earliest version of taco salads were called Ta-Cups, and were made of “ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.” The creator was none other than the founder of Fritos himself, Elmer Doolin. Doolin had a habit of inventing all sorts of Frito based foodstuffs: Frito sauce for meat, Frito Jello pie, Frito dressing for salad, and eventually his Ta-Cup.
Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos, which was very influential in introducing Americans to “Mexican” food. Elmer Doolin added the Ta-Cup to the menu at the restaurant in 1955, and they became extremely popular. Over the years the dish grew in size like the American waistline into the taco bowl we know today (although it would be cool if taco bowls were still made out of giant Fritos).
Also worth noting is the Morales family, who ran Casa de Fritos. They invented another well-known snack food at the restaurant “Doritos”.
Chipotle Chicken Bowl
- 1 lime
- garlic use 1 large clove
- 2 boneless skinless chicken
- 2 10-inch flour tortillas
- 1 ⁄4 oz fresh cilantro
- 1 head green leaf lettuce
- use half
- 2 red radishes
- 3 1⁄2 oz pkts chipotle mayo
- 1 cup of fresh or frozen corn
- kosher salt & ground pepper
- neutral oil such as vegetable
- Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Squeeze 1 tablespoon lime juice, then cut remaining lime into wedges. Peel and finely chop 1 large garlic clove. Pound chicken to an even 1⁄2-inch thickness, if necessary. Season chicken with a pinch each salt and pepper. Generously brush tortillas with oil, then season on both sides with salt and pepper.
- Bake taco bowls: Use 2 (14-inch) sheets aluminum foil. Form each sheet into a loose 4-inch ball. Place foil balls on rimmed baking sheet, then top with tortillas, pressing edges down around the balls. Bake until lightly browned and just crisp, about 5 minutes. Carefully flip tortilla bowls; discard foil. Return to oven until lightly brown in spots, about 1 minute.
- Make lime-garlic sauce: In large bowl, combine 1 teaspoon each lime juice and oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon garlic, and a few grinds pepper.
- Prep salad: Reserve a few whole cilantro leaves for garnish, then finely chop remaining cilantro leaves and stems. Halve lettuce lengthwise, then thinly slice one half crosswise, discarding stem (save rest for own use). Thinly slice radishes. In a small bowl, whisk chipotle mayo with 1–2 teaspoons water to make a spoonable sauce.
- Cook chicken & corn: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken, cook until golden-brown, 2–3 minutes. Flip chicken; add corn, remaining garlic, and 1⁄4 cup water. Cover; cook chicken, 2–3 minutes, or until cooked through. Transfer chicken to lime-garlic sauce, turning to coat. Cook corn until water evaporates, 1–2 minutes. Season with salt and pepper.
- Assemble salad & serve: In a large bowl, toss lettuce, radishes, and half the cilantro with remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper. Serve salad in tortilla bowls. Top with chicken lime-garlic sauce, corn, then a drizzle of the chipotle mayo and garnish with whole cilantro leaves. Serve remaining mayo and lime wedges on the side. Enjoy!