Qdoba Copycat Chicken Burrito Recipes

COPYCAT QDOBA CHICKEN BURRITO BOWLS

Steps:

• Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving. begin working on the chicken while the rice is cooking.
• Pico de gallo: While the rice and chicken are cooking, diced all the ingredients for the pico de gallo, salt and pepper to taste and combine in a small bowl. set aside in the fridge.
• To Assemble: When the rice and chicken are done, assemble your Burrito Bowls. Start with rice in the bottom of the bowl, then top with the chicken, pico de gallo, beans, corn lettuce and any other ingredients you're using (guacamole, sour-cream, cheese)

QDOBA GRILLED CHICKEN (COPYCAT RECIPE)

Steps:

• Into a large resealable bag, add 2 tbsp olive oil and the chicken thighs. Mix them together, then add all the ingredients except the remaining olive oil. Mix to combine. Make sure that the chicken is well covered in the spice mixture, then seal the bag and refrigerate for at least 1 hour.
• Preheat your grill to medium-high heat. Transfer the marinated chicken unto the grill, then cook on both sides until they are golden brown and the internal temperature reads 165 F. (Cooking time may vary depending on the size of the chicken thighs, but mine took about 6-7 minutes per side).
• Transfer the chicken to a large plate or cutting board and allow to rest for at least 5 minutes.
• Slice (or chop!) the chicken, then garnish with chopped cilantro and freshly squeezed lime juice. ENJOY!

QDOBA COPYCAT CHICKEN BURRITO RECIPE

Steps:

• Whisk together the Italian dressing, cumin, oregano, smoked paprika, tomato sauce or passata, vinegar, and water.
• Chop the chicken tenders into 1-inch pieces and place them in the bowl with the marinade.
• Toss the chicken in the marinade, then cover the bowl with plastic wrap. Marinate the chicken for 2 hours or more.
• In a separate bowl, combine the rice with lime juice, sea salt, and cilantro.
• In a sauce pan, sauté the onion and garlic in 1 tablespoon of olive oil. Pour in the can of beans, cumin, achiote, coriander, and oregano. Continue sautéing. Set aside.
• Heat 2 tablespoons of olive oil on high in a frying pan and cook the chicken for 4 to 5 minutes.
• Once the chicken is done cooking, assemble the burrito. Put all of the ingredients that you want on your burrito, or follow the recommended amount, and fold it into a burrito.
• Should you prefer the cheese melted, grill the burritos over a preheated greased grill briefly for about 5 minutes on each side, until the cheese melts.
• Serve and enjoy with a side of chips and a variety of sauces.