Copycat Chipotle Chicken with Cilantro Lime Rice
Copycat Chipotle Chicken with Cilantro Lime Rice
The recipe may be a copycat but we think it’s BETTER!
Ingredients
Chicken
- 1/2 red onion, coursely chopped
- 3 cloves garlic, coursely chopped
- 2 tbsp adobo sauce, from a small can of chipotle peppers in adobo sauce
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- water, as needed
- 3-4 lbs boneless, skinless chicken thighs
- Suggested toppings: salsa, black beans, sour cream, cheese, avocado or guacamole
Rice
- 1.5 cups white rice
- 3 cups chicken broth
- Juice of 2 limes
- 1 garlic clove, minced or crushed
- 1/2 cup cilantro, chopped
- salt and pepper to taste
Instructions
- Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Add about 1/4 cul up sauer to thin it out some.
- Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
- Cook the Chicken: Preheat a large skillet over high heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan to sear. Once seated for 2 minutes on each side cook, turning occasionally, until completely cooked through, 165 degrees F on an instant-read thermometer. Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. We serve over rice!
- In rice cooker or microwave safe cooker, combine rice and chicken broth. Microwave 15 min. Add in lime juice, cilantro, garlic, and salt and pepper. Mix well.
- Serve chicken over rice and any suggested toppings.
