Chipotle Chicken Recipe
Tender grilled chicken breast topped with chipotle cream sauce. Served with rice and vegetables.
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Ingredients
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Chicken & Marinade
Chipotle Cream Sauce
Rice
Vegetables
To Finish
Method
Chicken & Marinade
- 1
Prepare and marinate
Pound chicken breasts to even thickness (about 1/2 inch) or slice in half horizontally if thick. In a bowl, whisk together 3 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add chicken, coat well, cover and refrigerate at least 30 minutes and up to 4 hours.
- 2
Grill the chicken
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove excess marinade and brush grill with a little oil. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before serving to retain juices.
Chipotle Cream Sauce
- 3
Make the sauce
In a blender or food processor combine 2 chipotle peppers, 1 tbs adobo sauce, 1 cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp honey, 1/2 tsp smoked paprika and 1/2 tsp salt. Blend until very smooth and creamy. Taste and adjust heat by adding more chipotle (for more spice) or an extra tsp honey/lime to balance. Chill while other components finish; sauce can be made ahead and refrigerated up to 3 days.
Rice
- 4
Cook rice
Rinse 1.5 cups rice under cold water until water runs clear. In a saucepan bring 3 cups water or broth, 1 tbs butter or oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes; fluff with fork before serving.
Vegetables
- 5
Sauté or roast vegetables
Toss broccoli, sliced carrots and red pepper with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For sauté: heat a large skillet over medium-high heat, add vegetables and cook 6–8 minutes until just tender-crisp. For roast: spread on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, turning once, until tender and slightly browned. Keep warm.
To Finish
- 6
Assemble and serve
Slice rested chicken crosswise. Plate a portion of rice and vegetables, top with sliced chipotle chicken, and spoon 2–3 tbs of chipotle cream sauce over each breast (or serve sauce on the side). Garnish with chopped cilantro and serve with lime wedges. Adjust sauce to taste.