Something About Nothing

Copycat Chipotle’s Chicken

INGREDIENTS

• 2-pounds chicken thighs, boneless
• 1 12 oz can chipotle peppers in adobe sauce, using paste only or 2-3 peppers, optional
• 1 ½ tablespoon fresh garlic or 1 tsp garlic powder
• ¾ teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 ½  - 2 teaspoon salt, add more to taste
• 1 teaspoon black pepper
• 1 lime, juiced
• 1-2 tablespoons oil, olive or vegetable (more if you would like to add to the marinade)
• Cilantro Lime Rice, recipe below
• Garnish with chopped cilantro, optional

 INSTRUCTIONS

1. Add the chicken thighs, olive oil, chipotle adobe paste, peppers (if using), and spices to a large bowl. Mix all together to coat the chicken evenly in the marinade. Refrigerate for at least one hour up to overnight for the most flavor. If you don’t have time, don’t worry. It will still be delicious!
2. Heat a cast-iron skillet over medium-high heat. If necessary, add oil to the pan. Add the chicken, making sure not to crowd. Cook in batches if needed. Cook for 5-6 minutes or until golden brown. Flip over. Allow the other side to brown, about 6 minutes. Add a splash of chicken broth to the pan to scraping to cut all the flavorful bits stuck to the bottom. Turn the heat to low and cook for an additional 2 minutes.
3. Remove chicken from skillet and allow to cook for 5 minutes. Cut into bite-size pieces. Add juices from your pan to the chicken for extra flavor. Add chop cilantro if using and mix.
4. Serve over cilantro rice and pile on your favorite Chipotle’s toppings such as black or pinto beans, Pico de Gallo, sour cream, cheese, guacamole, and shredded lettuce. Serve immediately and enjoy!

Chipotle’s Cilantro Lime Rice

INGREDIENTS

• 1 1/2 cups long-grain basmati rice rinsed and drained
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons fresh garlic finely minced
• 2 1/2cups chicken or vegetable broth, or water
• 1 1/2teaspoon salt or to taste
• 1 bay leaf
• juice of 1 whole lime, about two tablespoons
• juice of half a lemon, about two tablespoon
• 1/4 to 1/3 cup cilantro finely chopped

INSTRUCTIONS

1. Rinse the rice in a fine mesh sieve with cool water until the water runs clear to remove any excess starch. Drain well.
2. Bring 2 1/2 cups of broth or water to a boil in a pan.
3. To a pot over medium heat, add the olive oil, butter, garlic, and rice. Stir to coat all the rice grains with butter and oil. Toast the rice for 2 to 3 minutes.
4. Add the hot water, salt, and bay leaf. Stir and then bring to a boil. Once boiling, drop the heat to low, cover, and simmer for 12 minutes.
5. After 12 minutes, turn off the heat. Leave it covered for 5 to 10 minutes until the rice is perfectly cooked and tender.
6. Take off the lid and fluff the rice with a fork.
7. Transfer the rice to a bowl. Add the lime juice, lemon juice, and chopped cilantro and mix. Serve warm.