Crispy bites of chicken coated in a delightfully spicy-sweet chipotle mayo and served over a bed of cilantro rice and sauteed onions and peppers. Serves 4
Ingredients:
20 oz Boneless Chicken Breast Pieces
2 cups Jasmine Rice
¼ cup Mayonnaise
4 teaspoons Honey
4 teaspoons Chipotle Chile Sauce
½ cup cornstarch
1 Poblano Pepper, sliced
1 Onion, sliced
½ Lemon, juiced
¼ cup Cilantro, chopped
2 Tablespoons Olive Oil
¼ cup grated Cotija Cheese
Directions:
1. In a medium pot, combine 1 teaspoon salt, 1 Tablespoon oil, and 2½ cups of water. Heat to boiling on high. Once boiling, add in the rice and stir occasionally until the water is mostly absorbed, then reduce the heat to low. Cover and cook, without stirring, 25-30 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. Follow step-by-step directions to cook rice HERE.
2. In a large bowl, whisk together the mayo, honey, 2 teaspoons of water, and as much of the chipotle chile sauce as you'd like, depending on how spicy you'd like the dish to be. Set aside.
3. Place the chicken pieces in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (non-stick if you have one), heat a thin layer of oil on medium-high heat. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in a even layer (discarding any excess cornstarch). Cook, without stirring, 3-4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3-4 minutes, or until browned and cooked through on all sides. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to the bowl of sauce that was set aside; stir to coat. Taste, then season with salt and pepper if desired.
4. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occassionally, 5-7 minutes, or until lightly browned and softened. Add ¼ cup water (carefully, as the liquid may splatter). Cook, stirring frequently, about 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the lemon juice, cilantro, and 2 Tablespoons of olive oil and stir to combine. Taste, then season with salt and pepper if desired.
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