Chipotle Bowls

My town doesn’t have a Chipotle so this is my copycat version.

Honey Vinaigrette Dressing:
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon black pepper
2 chipotles in adobo sauce
3 garlic cloves
1 lime, juiced
1 cup olive oil
Combine all ingredients in a food processor for 20 seconds except olive oil. Slowly drizzle in olive oil and blend for 20 more seconds. Store in an airtight container for up to 5 days.

Chipotle Chicken:
1/2 medium red onion, coarsely chopped
3 cloves garlic
2 tablespoons adobo sauce
2 tablespoons ancho chile poder
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons dried oregano
salt and pepper to taste
4 pounds of boneless, skinless chicken breast

Combine all ingredients (except chicken) in a food processor and blend until it forms a paste. Transfer paste into a measuring cup and add water until it reaches the 1 cup mark. Pour over chicken and marinade 30 minutes to overnight. Bake, grill, or pan sear chicken to cook and then dice for your bowl.

Cilantro Lime Rice:
1 cup long rain rice or basmati
2 cups of water
1 tablespoon olive oil or vegetable oil
1 teaspoon of salt
3 tablespoons chopped cilantro
2 tablespoons lime juice (juice from 1 lime)

Add rice, water, oil, and salt into your rice cooker or pot. If using stove top, cook until water has been absorbed. Once your rice is cooked, fluff with a fork and add in cilantro and lime.

Bowls:
Chicken
Corn
Red onion
White cheddar cheese
Sour cream
pico de gallo
Cilantro lime rice
Honey vinaigrette dressing
black beans or pinto beans

Layer your rice, beans, chicken, and any toppings you want! Serve with vinaigrette!