Copycat Chipotle Chicken Burritos

Tastes like Chipotle, but a lot of work

Ingredients

Buy

• 4 burrito-sized tortillas
• 4 chicken thighs
• 1 14-ounce can of black beans
• Juice of 3 limes
• ¼ yellow onion , finely chopped
• 3 chipotle chili in adobo sauce, finely chopped
• 1 teaspoon coriander
• ½ teaspoon of sunflower oil
• 3 ounces Grated monterey jack cheese
• sour cream

On Hand

• 2 tablespoons plus 1 teaspoon cumin
• 2 bay leaves
• 2 pinches of black pepper
• ½ cup rice
• 1 ½ cup water
• 1 ½ teaspoon olive oil
• 3 cloves of garlic , finely chopped
• 3 pinches of salt
• 2 pinches of black pepper
• 1 teaspoon of oregano
• ½ teaspoon of distilled vinegar

Instructions

• Remove skin from chicken thighs .
• Combine ½ cup water , 1 teaspoon rice bran oil or olive oil , 1 teaspoon cumin , 1 garlic clove, a pinch of salt , a pinch of pepper, ½ teaspoon of oregano , ½ teaspoon of distilled vinegar , and 2 chopped chipotle chilies in adobo sauce in a blender and mix until combined.
• Pour marinade over chicken and refrigerate for at least 90 minutes.
• 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.
• Dice up the chicken after it's cooked thoroughly.
• Next, the black beans . Combine the beans, lemon juice, juice of 1 lime, onion , ½ teaspoon of rice bran oil or olive oil 1 chopped chipotle chili in adobo sauce, a garlic clove, 1 tablespoon cumin , ½ teaspoon oregano , 1 bay leaf, and a pinch of pepper in a pot over medium heat, stirring frequently.
• Cook for 5 to 10 minutes until heated thoroughly.
• For the salsa, bring a medium pot of water to a boil.
• Add the red chilies and tomatillos to water , reduce to a simmer, cook for 20 minutes.
• Remove chilies and tomatillos from water , reserve water .
• 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 .
• Rest in refrigerator for 15-20 minutes.
• Now, onto the rice . Combine 1 cup of water , the juice of 2 limes , 1 teaspoon coriander , a pinch of salt , ½ teaspoon of sunflower or saffron oil , and 1 bay leaf in a pot.
• Bring to a boil.
• Add rice , reduce heat to a simmer, and cover.
• Simmer for 10 to 20 minutes until rice is done.
• 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.
• Wrap in tin foil, and eat and enjoy!