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The Mo Spot

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Month

January 2018

Chicken with Pineapple

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Copycat Chipotle Chicken Recipe

So here is a damn tasty chicken dish that you can pair with rice, beans, a bit of guacamole and some salsa/hot sauce.⠀
I’ve done the stove top method and it is to die for…Like I couldn’t stop enjoying the juiciness of the chicken plus the marinade that coated the chicken. Chicken is a great source of protein and not that costly. There is also the nutritional info if you are keeping an eye on those detais for your nutritional intake.⠀
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Prep Time: 20 mins⠀
Cook Time: various(Individual pieces of chicken 12 minutes)⠀
Servings: 20⠀
Calories: 283 cals⠀
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Ingredients:⠀
1/2 medium red onion coarsely chopped⠀
3 cloves garlic⠀
2 tablespoons adobo sauce from a small can of Chipotle peppers⠀
2 tablespoons ancho chile powder⠀
2 tablespoons olive oil or rice bran oil, plus more for the cooking surface⠀
2 teaspoons cumin⠀
2 teaspoons dried oregano ⠀
Salt and freshly ground black pepper⠀
4 pounds boneless, skinless chicken⠀
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Marinade:⠀
1. In a bowl/food processor/blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt(or less depending on preferences), and 1 teaspoon pepper. ⠀

2. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.⠀
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Chicken(stovetop/skillet):⠀
1. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 1 hour or overnight.⠀

2. Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add chicken to the pan, cover and cook 6 minutes to a side starting with skin side first, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.⠀

3. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.⠀

Chicken(oven):
1. Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.

2. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

Nutrition Facts
Serving Size…. 4 ounces
Serves…………20
Amount Per Serving
Calories……….283
% Daily Value*
Total Fat…….. 20.1g ……………..31%
Cholesterol…..85mg…………….28%
Sodium……….197.8mg………….8%
Total Carbohydrate…..3g……….1%
Sugars…………….0.6g
Protein…………..21.7g…………..43%

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