Chipotlechickenintortillabowls Recipes

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CHIPOTLE'S CHICKEN RECIPE BY TASTY

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5



Chipotle's Chicken Recipe by Tasty image

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

CHIPOTLE CHICKEN

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9



Chipotle Chicken image

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
  • Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
  • Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving

CHICKEN CHIPOTLE BURRITO BOWLS

We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow

Provided by Linajjac

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken Chipotle Burrito Bowls image

Steps:

  • Heat oven to 350.
  • Spray a rectangular glass baking dish with nonstick cooking spray.
  • Arrange chicken in an even layer in baking dish.
  • In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
  • Sprinkle with tortilla pieces then bake for 30 minutes.
  • To serve divide rice evenly among four serving bowls and top with chicken mixture.
  • Garnish with sour cream, shredded cheese and cilantro if desired.

Nutrition Facts : Calories 478.7, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 146.4, Carbohydrate 73, Fiber 10.5, Sugar 0.2, Protein 37.1

1 lb skinless chicken breast half, cubed
15 ounces black beans, drained and rinsed
1 cup frozen corn
2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
2 teaspoons finely chopped canned chipotle chiles in adobo
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
4 corn tortillas (cut or torn into bite-sized pieces)
2 cups hot cooked white rice
sour cream
shredded cheddar cheese or monterey jack pepper cheese
fresh cilantro

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