Copycat Chipotle Chicken Recipe

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 45 minutes

Ingrédients

½ medium red onion (coarsely chopped)

3 cloves garlic (coarsely chopped)

2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)

2 tablespoons olive oil

2 tablespoons ancho chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon salt

½ teaspoon black pepper

Water (as needed)

3 to 4 pounds boneless skinless chicken thighs

For toppings:

1 cup Sharp white cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 green bell pepper

1 red onion

1 can black beans

2 bunch cilantro

3 limes

1 cup Sour cream

Large tortillas

Green leaf lettuce

Medium salsa

For the cilantro lime rice:

Rice

Cilantro

Bay leaf

2 T lime juice

2 T lemon juice

For the corn salsa:

2 can corn

1/2 cup red onion

4 oz Mild green chilies

2 jalapeño peppers

Salt

1 T lemon juice

1 T lime juice

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. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.

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 medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

Mix cheeses. Prepare rice with bay leaf,rinse rice, and add ingredients. Prepare corn salsa by mixing all ingredients and season with salt to taste.

Notes

Culinaryhill.com

Chipotle corn salsa (copycat)

Chipotle cilantro lime rice (copycat)

Nutrition

• Calories: 343 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 3 g
• Cholestérol: 215 mg
• Sodium: 1838 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 1 g
• Protéines: 44 g