Chipotle Cashew Chicken With Brown Rice Recipes

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
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CHIPOTLE CASHEW CHICKEN WITH BROWN RICE

Steps:

• In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.
• When butter melts, add chopped onion. Cook 2 minutes.
• Add rice and cook 3 minutes more.
• Add stock and cover the pot. Raise heat and bring stock to rapid boil.
• Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
• While rice cooks, make the chicken.
• Heat large skillet over high heat.
• Add vegetable oil, then chicken.
• Season chicken with grill seasoning.
• Brown chicken on both sides, season with soy sauce, then move off to one side of the pan.
• Add the remaining onions, garlic, and peppers.
• Cook 3 minutes then add water chestnuts and green peas. Mix veggies and meat together.
• Add the chipotles in adobo and cumin.
• Toss to coat.
• Glaze the mixture with honey and maple syrup, and turn off the heat.
• Add in the cilantro and cashew nuts.
• Top rice with cashew chicken and serve.

SLOW-COOKER CHIPOTLE CHICKEN AND RICE

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

CHIPOTLE CHICKEN AND RICE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
• Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
• Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
• Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

CHIPOTLE CASHEW CHICKEN RECIPE - (4.3/5)

Steps:

• Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together.Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts. Top rice with cashew chicken and serve.

CHIPOTLE CHICKEN WITH SPANISH RICE

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHEESY CHIPOTLE CHICKEN & RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with pepper; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.
• Add bouillon and water to skillet; stir. Bring to boil.
• Stir in rice, chipotle peppers and VELVEETA. Top with chicken; cover. Reduce heat to low; cook 5 min. or until rice is tender. Stir rice before serving.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
• Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
• Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
• Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

CHIPOTLE CHICKEN RICE BOWL

Steps:

• For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
• Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
• For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
• To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.

COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
• Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
• Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

ORANGE-CASHEW CHICKEN AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.