Lenny, Lenny, Lenny – oh how we love you Lenny!
While there was no offer of a seamstress position in his entourage, the fact that he just came down to catch up is just the sweetest! Plus, it proves that he is smart enough to realise we would sabotage his clothes for our own malfunction pleasure.
We first connected with Lenny via his then wife Lisa, who we worked with on The Cosby Show which led to Annelie and I being the maid of honour and best man at their ‘87 Vegas wedding.
The friendly chemistry between us and Lenny was immediate and we were instrumental in him securing his first record contract, with Annelie playing the role of his muse while I tried to find a loophole in his marriage to Lisa to further my career as a groupie.
Len has been so busy lately, with first two Hunger Games movies, his tenth album (which we also produced) and his furniture collection, it was so nice to see him take the time to relax and just hang with us.
We wanted something fun, hot, spicy and casual to set the mood of our date, that was also messy so we could see Len without his shirt – obviously that meant our Chipotlenny Kravitz Chicken Burritos were on the menu.
We are Chipotle fiends and as they are sadly not in Australia, we’ve had to play around with the copycat recipes online to find something that works for us. The marinade is hot and smokey, which is beautifully countered by the zing of the guacamole and the freshness of the salsa.
I am not going to lie, this recipe is a lot of work … but Len is totally worth it. Plus, they are messy so it does become clothing optional – enjoy!
Chipotlenny Kravitz Chicken Burritos
1 cup sweet corn kernels
2 poblano chillies, finely diced
2 red chillies, finely diced
½ spanish onion, finely diced
⅓ cup coriander, finely chopped
1 tbsp lime juice
Salt and pepper, to taste
1 large tomato, roughly diced
10g hot chilli powder
5g hot paprika
2 tbsp coriander
1 tbsp lemon juice
1 tbsp of lime juice
¼ cup red onion, quartered
1 tbsp salt
1 tsp pepper
1 tbsp hot chilli flakes
2 large hass avocados
½ jalapeño pepper, seeded, and diced
¼ of a red onion, finely diced
2 tbsp coriander, finely diced
¼ a lime, juiced
¼ tsp salt
1 tsp butter
2 tsp coriander, diced
⅔ cup brown rice
1 cup water
½ tsp salt
1 lime, juiced
200g can chipotle pepper in adobo sauce
1 tsp black pepper
2 tsp cumin powder
2 tbsp fresh oregano, chopped
6 cloves garlic
2 tsp salt
1 red onion, quartered
¼ cup oil (canola/vegetable/olive)
1kg chicken breasts
Heat a lug of oil in a large skillet over medium heat, and fry the corn and diced chillies for a few minutes. Remove from the heat and add the other ingredients. Season to taste.
Chuck all of the ingredients into a blender or food processor. Blitz. Leave to sit for an hour or two, covered, in the fridge to allow the flavours to develop.
Place all of the ingredients into a medium bowl and mash until smoothed. Season to taste and adjust accordingly. As you would be aware, we love to liquify our insides with hot food so advise leaving in the jalapeño seeds for an extra kick.
Heat butter in a medium, heavy-bottomed saucepan over low heat. Add the rice and lime juice, and stir for a minute before the adding water and salt. Bring to a rapid, vigorous boil. Once boiling, cover the pan and reduce heat to a simmer leave over low heat until rice is tender and the water is absorbed, about 25 minutes. I’d advise you start checking from 20, but I am highly impatient.
Place all of the ingredients (other than the chicken) in blender and puree until smooth.
Stab chicken with a metal skewer or fork and cover with the marinade. Place in a large bowl and refrigerate for at least one hour or overnight.
Heat a lug of oil to medium high in a large skillet and fry chicken, a few breasts at a time, for five-ish minutes each side. Remove from the heat and roughly chop into 1cm-ish chunky, shreds. Repeat until the chicken is all done and return to the pan with the remaining marinade and fry for a few minutes.
Serve heaped in wrapped warmed corn tortillas with any combination of elements and sour cream and grated cheese.
Obviously these recipes are based on those served in Chipotle and are a combination of those we’ve sourced online and tweaked over the years. Just, you know, full disclosure.