I made this in an attempt to satisfy my Chipotle craving. I love love love the rice in their burritos and wanted to attempt it. Try this recipe when you have some chicken in the freezer and don't feel like paying $11 for some burritos. This (in some ways) mimics Chipotle's burrito bowl. (It's a lot more saucy though.) Enjoy!
Chipotle Chicken with Cilantro Lime rice
(Makes 4 servings. Cook time: 25 minutes)
Chipotle chicken
4 boneless, skinless chicken breasts
1 lime
KC Masterpiece Chipotle Lime marinade
1 medium onion
1 red, green or yellow (or all 3) bell pepper(s)
2 cups of chicken broth (or water)
2 tablespoons butter/olive oil (whichever you prefer - if you use the butter, do put in a tablespoon of vegetable oil so it doesn't burn)
Salt and pepper
4 boneless, skinless chicken breasts
1 lime
KC Masterpiece Chipotle Lime marinade
1 medium onion
1 red, green or yellow (or all 3) bell pepper(s)
2 cups of chicken broth (or water)
2 tablespoons butter/olive oil (whichever you prefer - if you use the butter, do put in a tablespoon of vegetable oil so it doesn't burn)
Salt and pepper
Cilantro-lime rice
1 cup rice (or use basmati rice, if you have it, which makes it light and fluffy like Chipotle's rice)
1 tablespoon butter
2 1/4 cup water
2 limes
2 tablespoons cilantro
Salt (to taste)
Directions:
1. Melt the butter and/or oil in both the skillet for the chicken and the pot for the rice. In the pot for the rice, after the butter has melted, stir in the rice and the juice from one lime. Let the rice get toasty, about 3 minutes. Add the two cups of water and bring to a boil. Once it come to a boil, lower the heat and simmer for 15 minutes. Once the rice is fluffy, add the cilantro and more lime juice (if you like a really strong lime flavor).
2. While the rice is cooking, coat the chicken in the chipotle lime marinade. Put aside for 3 minutes. Cut the onion and bell peppers in strips and saute them in the butter. Once they get soft, transfer to a plate. Saute the chicken in the skillet until cooked through, about 5 minutes per side.
3. Slide the peppers and onions back into the skillet, pour some additional marinade over everything, add the chicken broth, stir and let simmer for 5-7 minutes, until the sauce thickens. Serve over cilantro lime rice.
1. Melt the butter and/or oil in both the skillet for the chicken and the pot for the rice. In the pot for the rice, after the butter has melted, stir in the rice and the juice from one lime. Let the rice get toasty, about 3 minutes. Add the two cups of water and bring to a boil. Once it come to a boil, lower the heat and simmer for 15 minutes. Once the rice is fluffy, add the cilantro and more lime juice (if you like a really strong lime flavor).
2. While the rice is cooking, coat the chicken in the chipotle lime marinade. Put aside for 3 minutes. Cut the onion and bell peppers in strips and saute them in the butter. Once they get soft, transfer to a plate. Saute the chicken in the skillet until cooked through, about 5 minutes per side.
3. Slide the peppers and onions back into the skillet, pour some additional marinade over everything, add the chicken broth, stir and let simmer for 5-7 minutes, until the sauce thickens. Serve over cilantro lime rice.
If you try the recipe, let me know how you liked it or what modifications you made to it!
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