Chipotle CopyCat Chicken Recipe | How To Make Chipotle At Home | Southern Smoke Boss

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor at a lower cost.

Make a marinade for the chicken using a food processor.

Add the whole can of adobo sauce to the processor.

Add 3 tablespoons of ancho chili pepper.

Add 2 tablespoons of minced garlic.

Add 1 teaspoon of rosemary (fresh if available).

Add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.

Add 1/2 red onion to the processor.

Add 3 tablespoons of olive oil (or any oil).

Blend all the ingredients in the food processor until smooth.

Place 5 chicken breasts in a bowl and cover with the marinade paste.

Mix the chicken with the marinade until fully coated.

Refrigerate the marinated chicken for at least 4 hours, preferably overnight (24 hours).

After marinating, let the chicken sit at room temperature for 30 minutes.

Heat a pan and add the marinated chicken, avoiding overcrowding the pan.

Cook the chicken until a nice crust forms on each side.

If the chicken breasts are thick, cut them up and return to the pan to ensure they are fully cooked.

Assemble the bowl with pinto beans, chicken, corn, and pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens