Chipotle Chicken And Rice Recipes

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CHIPOTLE CHICKEN RICE BOWL



Chipotle Chicken Rice Bowl image

Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 26

1 recipe chipotle chicken (recipe follows)
1 recipe cilantro-lime basmati rice (recipe follows)
1 (16 ounce) can black beans, drained, rinsed, heated and seasoned with salt & pepper
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, coarsely chopped
1/4 cup red onion, coarsely chopped
1/4 cup olive oil
3 tablespoons lime juice
4 boneless skinless chicken breast halves (about 6 ounces each)
2/3 cup basmati rice, rinsed
1 cup water
salt
1 teaspoon vegetable oil or 1 teaspoon butter
2 tablespoons fresh cilantro
1/2 lime, juiced (to taste)
queso fresco
sour cream
salsa
lettuce
tomatoes
guacamole
shredded cheese (cheddar, Monterey Jack, etc.)
pico de gallo
avocado

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.

Nutrition Facts : Calories 751.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 160.6, Sodium 246.8, Carbohydrate 48.2, Fiber 9.4, Sugar 1.2, Protein 56.6

CHIPOTLE CHICKEN AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

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.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

CHIPOTLE CHICKEN AND RICE WW



Chipotle Chicken and Rice Ww image

Another really simple and great tasting Weight Watchers recipe ( about 6 points, if you count them!). DH loves this!

Provided by Noo8820

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 lb chicken thigh, skinless, boneless and cut into 2-inch chunks
1 onion, diced
1 green pepper, seeded and chopped
2 garlic cloves, minced
1 cup long grain rice
1 chipotle chile in adobo, chopped
1 (8 ounce) can tomato sauce
1 cup water
12 pimento stuffed olives, chopped
1 cup frozen peas

Steps:

  • Heat a large nonstick skillet over medium heat. Add the oil and add the chicken, cooking until browned. Transfer to a plate.
  • Add the onion, pepper and garlic to the pan and cook over a medium heat until soft. Add the rice, chipotle and cook for about a minute.
  • Stir in the chicken, tomato sauce,water and olives, and bring to a boil.
  • Reduce the heat ans simmer, covered until the chicken is cooked through and the rice is tender ( about 20 minutes or so).
  • Stir in the peas and heat through before serving.

Nutrition Facts : Calories 318.3, Fat 12.7, SaturatedFat 3.4, Cholesterol 63.7, Sodium 285.6, Carbohydrate 32.7, Fiber 2.6, Sugar 4, Protein 17.4

CHIPOTLE CHICKEN RICE BURRITOS



Chipotle Chicken Rice Burritos image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup Rice, cooked to package directions
1/2 cup Salsa, hot style
1 can (16 ounces) Pinto beans, drained and rinsed
1 cup (6 ounces) Boar's Head Chipotle Chicken, sliced 1/4" thick, diced
1 cup (6 ounces) Boar's Head 3 Pepper Colby Jack
sub
/sub
cheese, shredded
4 Sandwich wraps, sundried tomato flavor
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE



Chipotle Cashew Chicken with Brown Rice image

I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Steps:

  • In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
  • While rice cooks, make the chicken. 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'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

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!

CHIPOTLE CHICKEN



Chipotle chicken image

Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

Steps:

  • Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
  • Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium

SLOW-COOKER CHIPOTLE CHICKEN AND RICE



Slow-Cooker Chipotle Chicken and Rice image

Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and frozen corn make preparation simple.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 4

Number Of Ingredients 8

3- to 3 1/2-lb cut-up broiler-fryer chicken, skin removed
1 teaspoon garlic salt
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
1 cup frozen corn, thawed
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 chipotle chilies in adobo sauce (from 7-oz can), chopped (2 tablespoons)
1 cup uncooked instant 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.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

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.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

CHIPOTLE CHICKEN



Chipotle Chicken image

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
  • Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
  • Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CREAMY CHIPOTLE CHICKEN SKILLET DINNER



Creamy Chipotle Chicken Skillet Dinner image

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

Provided by Kayletta

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 18

3 tablespoons olive oil
1 teaspoon garlic powder
1 ½ pounds boneless skinless chicken breasts, diced
1 small onion, diced
¼ cup roughly chopped fresh cilantro
3 tablespoons adobo sauce from chipotle peppers
1 tablespoon dried oregano
1 tablespoon dried sage
½ tablespoon ground cumin
½ tablespoon ground paprika
1 (15 ounce) can no-salt-added black beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 large bell pepper, diced
1 cup chicken stock
2 peppers chipotle peppers in adobo sauce, drained and diced
1 cup fat-free half-and-half
4 ounces crumbled cotija cheese

Steps:

  • Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
  • Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g

CREAMY CHIPOTLE CHICKEN



Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

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.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

CHEESY CHIPOTLE CHICKEN & RICE DINNER



Cheesy Chipotle Chicken & Rice Dinner image

VELVEETA and pureed chipotle peppers add the cheesy and the spicy to this weeknight-easy chicken and rice dinner.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1/8 tsp. black pepper
1 chicken bouillon cube
2 cups water
2 cups instant white rice, uncooked
2 Tbsp. pureed chipotle peppers in adobo sauce
1/4 lb. (4 oz.) VELVEETA, cut up

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.

Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 720 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 2 g, Protein 32 g

CHEESY CHIPOTLE CHICKEN & RICE



Cheesy Chipotle Chicken & Rice image

Pureed chipotle peppers in adobo sauce and VELVEETA add a spicy-cheesy deliciousness to a chicken and rice skillet.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 7

1 Tbsp. oil
1 whole chicken (3 lb.), cut up
3-1/2 cups water
2 chicken bouillon cubes
1-1/2 cups long-grain white rice, uncooked
1 Tbsp. pureed chipotle peppers in adobo sauce
4 oz. VELVEETA, cut up

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until browned on both sides. Remove chicken from skillet; set aside. Drain fat from skillet.
  • Bring water and bouillon to boil in same skillet on medium-high heat, stirring occasionally. Stir in rice and peppers. Top with the chicken; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180°F).
  • Remove chicken from skillet; cover to keep warm. Add VELVEETA to skillet; cook until melted, stirring occasionally. Return chicken to skillet; cover. Let stand 5 min. before serving.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g

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From moderncrumb.com


CHIPOTLE CHICKEN RECIPE - INSANELY GOOD
2022-04-13 Preheat a grill with top and bottom plates to medium-high heat. Grill the chicken until no longer pink in the center and the juices run clear, about 5-10 minutes. Use an instant-read thermometer to test for doneness. Cooked chicken has …
From insanelygoodrecipes.com


CHIPOTLE CHICKEN AND RICE SOUP | GIMME SOME OVEN
2013-04-10 Instructions. Heat oil in a large stockpot over medium-high heat. Add onion and jalapenos and saute for 5 minutes until the onion is translucent and tender. Add garlic and saute for an additional minute until fragrant. Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine. Heat until nearly boiling, then reduce heat to ...
From gimmesomeoven.com


RECIPE: CREAMY CHIPOTLE CHICKEN WITH CILANTRO RICE & COTIJA …
Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 2 Prepare the ingredients & make the sauce. Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion.
From blueapron.com


CHIPOTLE CHICKEN FRIED RICE – DEL REAL FOODS
Chipotle Chicken Fried Rice Our Arroz con Vegetales packs an authentic flavor. Our traditional recipe simmers Mexican long grain rice in a delicious tomato bouillon. Then, it is combined with fresh cooked corn, carrots and peas. Arroz con Vegetales is the most traditional side to any dish. Minutes 10 Prep Time Minutes
From delrealfoods.com


CHIPOTLE CHICKEN WITH CORIANDER RICE RECIPE | MYRECIPES
Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits.
From myrecipes.com


YAMMIE'S NOSHERY: CHEESY CHIPOTLE CHICKEN AND RICE
2013-10-08 About 1/2 cup Sour Cream. Cilantro. Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high.
From yammiesnoshery.com


SLOW COOKER CHIPOTLE CHICKEN AND AVOCADO RICE SOUP.
2021-02-01 Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. 2. Shred the chicken using two forks. Stir in the lime juice, and cilantro. 3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
From halfbakedharvest.com


CHIPOTLE CHICKEN BOWL - THE FOODIE AFFAIR
Instructions. In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now. In a medium sized pot, pour in the rice, cold water, the olive oil, and salt.
From thefoodieaffair.com


CHIPOTLE CHICKEN CABBAGE ROLLS – KING RECIPES
2022-05-17 Preheat oven to 350°F and add the enchilada sauce to the bottom of a baking dish. Lay the cabbage leaves out of a cutting board and add 1/3 cup of the chicken mixture to the center. Fold the stem side over the filling and tuck in the sides. Roll tightly and place in the baking dish. Cover with foil and bake for 20 minutes.
From rogos.info


CHIPOTLE BURRITO (BUT BETTER) - JOSHUA WEISSMAN
Cover with plastic wrap and let rest 1-2 hours. Divide dough into six even pieces. Roll into a ball and generously flour. On a generously floured surface, roll the ball out to 12” in diameter. Heat a 12” cast iron pan over medium-high heat. Once ripping hot, add in the tortilla and cook 15-30 seconds. Flip and repeat.
From joshuaweissman.com


CHIPOTLE CHICKEN AND RICE BOWL RECIPE | HELLOFRESH
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Let rest 2 minutes, then slice crosswise. 6. In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper.
From hellofresh.com


CHIPOTLE CHICKEN TACOS - LITTLE BROKEN
6 hours ago Season with salt and pepper to taste. Cook until fragrant, about 30 seconds, while constantly stirring. Add tomato sauce, chipotle pepper + sauce, and water. Reduce the heat to a gentle simmer and cook for 5-7 minutes, partially closed, or until slightly reduced and thickened. Off heat, stir in lime juice and cilantro.
From littlebroken.com


CHIPOTLE CHICKEN AND RICE STEW - MEALTHY.COM
Cook onion and garlic in the oil remaining in the pot until translucent, 2 to 3 minutes; add rice and cook until glistening, about 30 seconds. Pour chicken stock into the pot and scrape browned bits of food from bottom of the pot. Stir chipotle and adobo sauce into the mixture. Return chicken to the pot. Seal lid on the pressure cooker.
From mealthy.com


EASY CHICKEN FRIED RICE BETTER THAN TAKEOUT - THERESCIPES.INFO
https://www.averiecooks.com › easy-better-takeout-chicken-fried-rice. All information about healthy recipes and cooking tips
From therecipes.info


ONE POT CHIPOTLE CHICKEN AND RICE - FETTY'S FOOD BLOG
Add rice, chicken broth, chipotle peppers, green chiles, and remaining seasoning mix. Stir to combine. Transfer chicken back to the pot on top of the rice. Reduce heat to medium. Cover with lid and cook for 20-25 minutes until chicken is cooked through. Garnish with chopped cilantro and serve with lime wedges.
From fettysfoodblog.com


HOW TO MAKE COPYCAT CHIPOTLE CHICKEN RECIPE AT HOME
Step 3: Grill the Chicken. Preheat a gas or charcoal grill to 350-400°, setting up a zone with direct heat and an area with indirect heat. (This explains more about direct vs. indirect heat .) Remove the chicken from the marinade and place on the grill over direct heat. Cook two to three minutes.
From tasteofhome.com


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Top Asked Questions

How do you make Chipotle Chicken burritos?
Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn’t get too dry. Add the chicken and cook for 10 mins or until cooked through, turning once.
How do you cook chicken and rice in a skillet?
Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice. While the chicken is cooking, dice the onion.
What does Chipotle lime chicken and rice taste like?
I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot.
How do you cook chicken and rice in a crock pot?
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.

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