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Creamy Chipotle Chicken
with Cilantro Rice & Cotija Cheese
25 MIN
2 Servings
From the Test Kitchen
Our verdant cilantro sauce (which also features onions, garlic, jalapeño, and lime juice) lends bold, herbaceous flavor to sautéed vegetables and jasmine rice—a satisfying accompaniment to bites of tender chicken dressed with a delightfully spicy-sweet chipotle mayo.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Jasmine Rice
-
1 Sweet Onion
- 1 Poblano Pepper
- ¼ cup Cornstarch
- 2 Tbsps Grated Cotija Cheese
- 2 Tbsps Mayonnaise
-
2 tsps Chipotle Chile Paste
-
⅓ cup Cilantro Sauce
- 1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
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.
2
Prepare the ingredients & make the sauce:
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 pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Coat, cook & dress the chicken:
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. 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, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the vegetables & serve your dish:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the dressed chicken. Garnish with the cheese. Enjoy!
1
Cook the rice:
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.
2
Prepare the ingredients & make the sauce:
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 pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Coat, cook & dress the chicken:
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. 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, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the vegetables & serve your dish:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the dressed chicken. Garnish with the cheese. Enjoy!
Tips from Home Chefs