Creamy Chipotle Chicken with Cilantro Rice & Cotija Cheese
Creamy chipotle chicken served over cilantro rice with sautéed onion and poblano pepper, topped with cotija cheese.
Ingredients
- 283 g chicken breast
- 118 ml Jasmine Rice
- 1 Sweet Onion
- 1 Poblano Pepper
- 59.1 ml Cornstarch
- 29.6 ml cotija cheese
- 29.6 ml Mayonnaise
- 9.86 ml Chipotle Chile Paste
- 78.9 ml Cilantro Sauce
- 14.8 ml honey
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.6 mg
- Iron: 0.85 mg
- Magnesium: 47.3 mg
- Phosphorus: 326 mg
- Potassium: 573 mg
- Zinc: 1.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 283 g chicken breast
- 118 ml Jasmine Rice
- 1 Sweet Onion
- 1 Poblano Pepper
- 59.1 ml Cornstarch
- 29.6 ml cotija cheese
- 29.6 ml Mayonnaise
- 9.86 ml Chipotle Chile Paste
- 78.9 ml Cilantro Sauce
- 14.8 ml honey
Let's Cook
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Step 1.
Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
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Step 2.
While the rice cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core, then thinly slice lengthwise. Combine the sliced onion and pepper in a bowl. Thoroughly wash your hands immediately after handling the pepper.
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Step 3.
In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chipotle chile paste as you'd like, depending on how spicy you want the dish to be. Set the sauce aside.
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Step 4.
While the rice continues to cook, pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat evenly. In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer, shaking off any excess cornstarch before adding. Cook without stirring for 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, for 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (fond) in the pan, transfer the chicken to the bowl of sauce; stir to coat. Taste and season with salt and pepper if desired. Cover with foil to keep warm.
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Step 5.
In the same pan with the 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 occasionally, for 5 to 7 minutes, or until softened. Add 2 tablespoons of water carefully (as the liquid may splatter). Cook, stirring frequently, for 30 seconds to 1 minute, or until the water has cooked off. Transfer the cooked vegetables to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste and season with salt and pepper if desired.
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Step 6.
Serve the finished rice and vegetables topped with the dressed chicken. Garnish with the cotija cheese.