Copycat Chipotle Chicken & Cilantro Lime Rice
Chipotle is a family favorite around here so I knew this recipe would have to be made sooner than later. My kids wolfed this down and requested leftovers to be packed in their school lunches. It's easy, delicious, and wholesome. Get this on your table asap; your family will thank you.
What you'll need: Serves 4-6
flour tortillas
2 pounds chicken breasts, boneless skinless
2 Tbsp avocado oil
3 cloves garlic, minced
1 tsp salt
1 tsp ancho chili powder
2 tsp chipotle adobo powder
1 tsp chili powder
1 tsp dried oregano
1 tsp cumin
3 Tbsp wine vinegar or chicken broth
For the rice:
2 cups long-grain rice
1¾ cups water for cooking
1 tsp salt
2 Tbsp fresh cilantro, chopped
1 lime, juiced
Optional toppings:
sour cream
cheese
pico de gallo
salsa
beans
guac
How to make it:
Measure rice into a fine screen colander and rinse for one minute or until water runs clear. Add the rice to a saucepan, cover with water, and season with salt. Bring to a boil for 5 minutes or until most of the water is absorbed. Turn the heat off, cover and let cook for 20 minutes. No peeking!
Dice chicken breasts into small bite size pieces. Set aside.
Pour oil into a large skillet. Over medium heat, sauté minced garlic for 30 seconds. Add the chicken and all of the seasonings. Cook for 6-8 minutes or until cooked through, stirring occasionally. Add a splash of rice/white/red wine vinegar (or chicken broth) for a little moisture.
After rice has sat for 15-20 mins, fluff with a fork. Stir in cilantro and lime juice. Season with salt to taste.
Assemble a tortilla or in a bowl as you wish!
Enjoy.
Tip: If you would like to make Chipotle cilantro lime brown rice, you can cook brown rice over the stovetop. To cook it, you would add 2 cups of water for every 1 cup of rice and simmer for 35-40 minutes instead of 20.