Creamy Chipotle Chicken with Cilantro Rice

Crispy chicken pieces drizzled with a deliciously spicy-sweet chipotle mayo, placed on a bed of cilantro rice, sautéed onions, and peppers.

Serves 4

Ingredients:

• 20 oz Boneless Chicken Breast Pieces

• 2 cups Jasmine Rice

• ¼ cup Mayonnaise

• 4 teaspoons Honey

• 4 teaspoons Chipotle Chile Sauce

• ½ cup cornstarch

• 1 Poblano Pepper, sliced

• 1 Onion, sliced

• ½ Lemon, juiced

• ¼ cup Cilantro, chopped

• 2 Tablespoons Olive Oil

• ¼ cup grated Cotija Cheese

  
  

Directions:

1. In a medium pot, mix 1 teaspoon of salt, 1 tablespoon of oil, and 2½ cups of water. Bring to a boil over high heat. Once boiling, add the rice and stir occasionally until most of the water is absorbed. Then, lower the heat to a simmer. Cover and cook, without stirring, for 25-30 minutes, or until the rice is tender. Turn off the heat and fluff with a fork.. Follow step-by-step directions to cook rice HERE.

2. In a large bowl, whisk together the mayo, honey, 2 teaspoons of water, and as much of the chipotle sauce as you'd like, depending on how spicy you'd like the dish to be. Set aside.

3. Put the chicken pieces in a bowl and season them with salt and pepper. Add the cornstarch and toss to coat the chicken evenly. In a medium pan (preferably non-stick), heat a thin layer of oil over medium-high heat. When the oil is hot enough that a pinch of cornstarch sizzles instantly upon contact, add the coated chicken in a single layer (discard any excess cornstarch). Cook without stirring for 3-4 minutes, until the chicken is lightly browned. Continue cooking, stirring frequently, for another 3-4 minutes, or until the chicken is browned and cooked through on all sides. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to the bowl of sauce that was prepared earlier; stir to coat. Taste and season with salt and pepper if needed.

4. In the pan with the reserved fond, heat a drizzle of olive oil over medium-high heat until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, until lightly browned and softened. Carefully add ¼ cup water (as the liquid may splatter). Cook, stirring frequently, for about 1 minute, until the water evaporates. Transfer to the pot of cooked rice; add the lemon juice, cilantro, and 2 tablespoons of olive oil and stir to combine. Taste and season with salt and pepper if needed.

5. Serve the finished rice topped with the sauced chicken. Garnish with cotija cheese. Enjoy!