Pollo Chipotle Recipe

marinate

Pat the chicken breasts dry. In a bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic (2 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chicken and coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates with oil. Grill chicken 5–6 minutes per side (thickness dependent) until internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes.

While chicken marinates or cooks, make the sauce. In a blender or bowl combine 2 chopped chipotle peppers with 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbs fresh lime juice, 1 tsp honey, 1 minced garlic clove and 1/2 tsp salt. Blend or whisk until smooth. If too thick, thin with up to 2 tbs water to reach a pourable but creamy consistency. Taste and adjust salt or adobo heat as desired.

Preheat oven broiler (optional) or leave on grill. Place rested grilled chicken on a baking sheet or serving platter. Spoon about 2–3 tbs creamy chipotle sauce over each breast (reserve some for serving). Sprinkle about 1/4 cup shredded Monterey Jack cheese over each chicken breast (total 1 cup).

If using broiler: broil 1–2 minutes until cheese melts and bubbles. If on grill: close lid briefly until cheese melts. Garnish with chopped cilantro and serve with lime wedges alongside rice and beans.

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1 cup rinsed long-grain rice and cook, stirring, until edges turn lightly golden, about 3–4 minutes.

Add 1/4 cup finely chopped onion and 1 minced garlic clove; cook 1 minute until fragrant. Stir in 1/2 cup tomato sauce, 1.5 cups chicken broth, 1/2 tsp ground cumin and 3/4 tsp salt. Bring to a simmer.

Reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with fork and stir in optional 1 tbs chopped cilantro.

Heat 1 tbs vegetable oil or lard in a skillet over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté until translucent, about 3 minutes.

Add a 15 oz can drained and rinsed pinto beans, 1/4 cup water or reserved bean liquid, 1/4 tsp ground cumin and 1/2 tsp salt. Cook until heated through, 3–4 minutes.

Mash beans in the skillet with a potato masher or fork to desired texture (smooth or slightly chunky). Cook 2–3 more minutes to thicken; adjust seasoning and add a splash more water if too thick. Keep warm until serving.