Orangechipotlechickenwithcilantrorice Recipes

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ORANGE CHIPOTLE CHICKEN WITH CILANTRO RICE



Orange Chipotle Chicken With Cilantro Rice image

I recommended pounding the cutlets thin for an increased orange-chipolte glaze ratio. From Clean Eating.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon dried ancho chile powder or 1 teaspoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt, divided
1 teaspoon olive oil or 1 teaspoon vegetable oil
4 (1/4 lb) boneless skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick
1 medium navel oranges, juice of or 1/3 cup orange juice
2 tablespoons pure maple syrup or 2 tablespoons corn syrup
1 tablespoon chopped chipotle chile in adobo
1 teaspoon orange zest
2 cups cooked white rice or 2 cups brown rice
1/4 cup chopped cilantro leaf

Steps:

  • In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  • Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
  • In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

Nutrition Facts : Calories 289.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 72.6, Sodium 435.6, Carbohydrate 33.9, Fiber 0.6, Sugar 6.1, Protein 26.5

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