Creamy Chipotle Chicken with Cilantro Rice & Cotija Cheese

Creamy Chipotle Chicken

with Cilantro Rice & Cotija Cheese

30 MIN
+$3.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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 rice—a satisfying accompaniment to bites of tender chicken dressed with a delightfully spicy-sweet chipotle mayo.
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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Creamy Chipotle Chicken with Cilantro Rice & Cotija Cheese
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Cornstarch
    • 2 Tbsps Mayonnaise
    • 2 tsps Chipotle Chile Paste
    • 1 Poblano Pepper
    • ¼ cup Cilantro Sauce
    • 1 Yellow Onion
    • 2 tsps Honey
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced pepper in a bowl. In a large bowl, whisk together the mayonnaise, honey, 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.

    Cook & dress the shrimp
    3 Cook & dress the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque 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.

    Cook the vegetables & serve your dish
    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 lightly browned and 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. Turn off the heat. 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 topped with the dressed shrimp. Garnish with the cotija. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced pepper in a bowl. In a large bowl, whisk together the mayonnaise, honey, 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.

    Prepare the ingredients & make the sauce
    Cook & dress the shrimp
    3 Cook & dress the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque 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.

    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 lightly browned and 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. Turn off the heat. 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 topped with the dressed shrimp. Garnish with the cotija. Enjoy!

    Cook the vegetables & serve your dish
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