Name: Luna | Modern Mexicans Grilled Doblado Chicken Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 12 pieces large shrimp (peeled, deveined, tails off); 2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tbs olive oil; 1 piece lime; 2 cups romaine or iceberg lettuce (shredded); 1 cup Mexican blend shredded cheese (or cheddar/Monterey Jack); 1 cup sour cream; 2 oz cream cheese (softened); 2 tbs lime juice; 1 tsp garlic (minced); 2 tbs cilantro (finely chopped); 1 tsp salt; 1 tsp hot sauce (optional); 1 cup long-grain white rice; 2 cups vegetable or chicken broth; 1 piece tomato (diced); 0.5 piece onion (small, diced); 2 tbs cilantro (chopped); 0.5 piece jalapeño (seeded and minced, optional); 0.5 piece lime (for pico); 1 tsp salt; 1 tbs olive oil; 1 tbs butter (for rice, optional); 1 tbs additional cilantro (for garnish); 4 pieces lime wedges

Method

Chicken and Toppings

Prepare chicken

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly.

In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika and 2 tbs olive oil. Rub the mixture over both sides of each chicken breast. Squeeze half of the lime over the chicken and let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour).

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush grates with oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, tented with foil.

Season and grill shrimp

Toss shrimp with remaining 1 tbs olive oil, pinch of salt (about 1/2 tsp) and a squeeze of lime. When chicken is resting, grill shrimp 1–2 minutes per side until just pink and opaque. Remove from heat. Set aside to top the chicken.

Assemble: place each grilled chicken breast on a plate, top evenly with 3 shrimp per breast (for 4 breasts use 12 shrimp total). Sprinkle shredded lettuce over the chicken and top with 1/4 cup shredded cheese per serving (divide total cheese evenly).

Sour Cream Cheese Sauce

Combine 1 cup sour cream and 2 oz softened cream cheese in a bowl. Whisk until mostly smooth. Add 2 tbs lime juice, 1 tsp minced garlic, 2 tbs chopped cilantro, 1 tsp salt and 1 tsp hot sauce if using. Taste and adjust salt or lime as desired.

If the sauce is too thick, thin with 1–2 tbs water or more lime juice to a pourable consistency. Spoon or drizzle sauce over the assembled chicken and shrimp (about 2–3 tbs sauce per serving).

Mexican Rice & Pico de Gallo (to serve)

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add rice and toast lightly 1–2 minutes. Add 2 cups broth and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, stir in 1 tbs butter if using, fluff with fork and let rest covered 5 minutes.

Make pico de gallo

While rice cooks, combine 1 diced tomato, 1/2 small diced onion, 2 tbs chopped cilantro, 1/2 minced jalapeño (optional), juice of 1/2 lime and a pinch of salt in a bowl. Stir and let sit 5–10 minutes to meld flavors.

Serve 1/2 cup to 3/4 cup rice per plate alongside each grilled doblado chicken. Spoon 2–3 tbs pico over or next to the rice as desired.

Finishing & Garnish

Garnish each plate with additional cilantro and a lime wedge. Optionally sprinkle extra cheese or a final drizzle of the sour-cream sauce.

Serve immediately while chicken and shrimp are warm. Leftover sauce and pico keep refrigerated in airtight containers for up to 3 days.