Have you ever wanted to go to Chipotle after school, for lunch, or even for dinner, but didn’t want to spend 20 dollars for a half filled bowl of fatty chicken and soggy rice? Now you can make Chipotle Chicken at home with this simple recipe.
This recipe takes around 45 mins of work barring time for the chicken to marinate. Chipotle peppers were created in Mesoamerica by the Aztecs who originally used them for medicinal purposes.
Chipotle peppers are smoke-dried ripe jalapeño peppers and the adobo sauce is chili powder, vinegar, sugar, garlic and herbs. Together they create a smoky flavor with a moderate amount of spice.
The spice level depends on how long you marinate it and how you cook it. If you marinate overnight, the spice level will be much more intense than if you only marinated for an hour. The same goes with if you cook it in the oven or on the grill. In the oven, the marinate bakes into the chicken, making it much spicier.
INGREDIENTS:
Chicken
7oz can of chipotle peppers in adobo sauce
4 cloves of garlic
1 tsp cumin
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
¾ cup of water
1 tbsp honey
2 tbsp white vinegar
Rice
1 cup instant rice
1 cup water
½ cup cilantro
Salt and pepper to taste
Guacamole
1 avocado
Salt and pepper to taste
Cilantro
Red Onion
(Optional ¼ diced tomato)
PREPARATION:
In a blender or a food processor, add 7oz can of chipotle peppers in adobo sauce, 4 cloves of garlic, 1 tsp cumin, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, 2 tbsp olive oil, ¾ cup of water, 1 tbsp honey, 2 tbsp white vinegar. Blend until well combined or for about 30-45 seconds. Let marinate for at least 1 hour or up to 24 hours. Note: the longer you marinate the chicken, the spicier it will be. Pre-heat grill or oven to 400 degrees. Cook until the chicken reaches 165 degrees internally. Serve with rice and guacamole or other sides of your choice, like shredded lettuce, and enjoy.
