Summer chicken rice bowl chipotle style |
| Name: |
Rosalia Sarabostani |
| Base: |
Fort irwin |
| Recipe: |
I seen this recipe and it was quick, easy, cheap, and great for summer! This is the basic recipe, you can add whatever you like or pick and choose. I used my basmati rice and added butter and parsley flakes to it. I also added some things to the finishing like sour cream/Greek yogurt on top along with some cheese (like a Chipotle bowl if you've ever been there). Along with some chickpeas, guacamole, lettuce, and salsa with chips on the side. TIP: an easy way to make fresh tortilla chips at home is to heat up some vegetable oil in a deposit enough pan, or a fryer, and take small taco corn tortillas and cut them in half both ways (making 4 pieces the way regular triangular chips are) and put them into the hot oil. They'll cook with in a few mins, watch not to burn them and don't leave unattended. Drain on a paper towel and throw salt on top. Homemade fresh tortilla chips fast. Enjoy!
Ingredients:
2 teaspoons kosher salt, divided
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon cayenne pepper
4 (5- to 6-oz.) chicken cutlets
2 teaspoons olive oil
2 (8.8-oz.) pkg. microwaveable long-grain white rice
3 tablespoons olive oil, divided
1 medium poblano chile, seeds removed, chopped
1 small jalapeno chile, seeds removed, finely chopped
1/4 cup finely chopped red onion
1 cup fresh or frozen, thawed corn kernels
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
Garnishes: tortilla strips, lime wedges, salsa, cilantro
Preparation
Hands-on: 25 Minutes
Total: 1 Hour, 30 Minutes
1. Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.
2. Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.
3. Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken. |
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