CHIPOTLE CHICKEN RECIPE (COPYCAT)
Chipotle Chicken Recipe (Copycat) captures the exact Chipotle flavors for you at home with the chili, garlic, cumin and vinegar notes without leaving home!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Pound the chicken to an even thickness, about a half inch thick.
- Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
- Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
- Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
Nutrition Facts : Calories 261 kcal, Carbohydrate 1 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 531 mg, ServingSize 1 serving
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
CHIPOTLE CHICKEN TINGA
Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
- Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
- To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.
Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium
CHIPOTLE CHICKEN BURRITOS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
SMOKEY CHIPOTLE CHICKEN
Steps:
- In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
- Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
- Preheat half of a grill to medium-high heat.
- Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
- Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
RECIPE: MEXICAN CHIPOTLE CHICKEN SOUP
Smoky and spicy chipotle peppers lace this chunky chicken soup with bold flavor and heat. Top with a sprinkle of cilantro for freshness and a squeeze of lime. Humble chicken soup is suddenly a culinary show-stopper.
Yield 6-8 servings
Number Of Ingredients 0
Steps:
- Prep Time: 10 minutes Cook Time: 80 minutes Yield: 6-8 servings Place 4 whole dried chipotle peppers in a bowl. Add a cup of boiled water to the bowl, and let sit for about 20-30 minutes. Add olive oil to a large pot over medium high heat. Heat until a flick of water sizzles upon contact, then add the cumin seeds and the chicken. Cook the chicken pieces on one side until they brown, about 5-7 minutes, and then flip the pieces and cook on the other side, about 5 minutes. Add onions and garlic, and cook until they become soft, fragrant, and translucent, about 10 minutes. Add celery, carrots, and corn niblets, stir, and cook for another 5 minutes. Then, add the oregano and the broth, stir, and bring soup to a simmer. In the meantime, return to your chipotle peppers that have been soaking in hot water for 20-30 minutes. Drain the water, and then chop the coarse stems off the peppers. Then, slice them in half lengthwise, and rinse out the seeds. Mince the peppers and add them to the soup. Once you have added the chipotles, cover the pot with a lid and simmer the soup for an additional 60 minutes or so, or until chicken breaks apart easily with a spoon. Allow soup to cool, and then add salt to taste. Upon serving, garnish bowls with a squeeze of fresh lime and a handful of of fresh chopped cilantro. If the soup is too spicy for your tastes, serve with a dollop of plain yogurt to cool the heat.
CHIPOTLE-LIME GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Marinate Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
- Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
- Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)
These copycat Chipotle recipes bring your favorite fast food into your own home! From guacamole to burritos to queso, get ready to have a fiesta!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chipotle favorite in 30 minutes or less!
Nutrition Facts :
CHIPOTLE POPCORN CHICKEN
This super tasty spicy Chipotle Popcorn Chicken recipe is one of my favourite appetizer ideas. Made with 2 chicken breasts and coated in breadcrumbs.
Provided by atasteofmadness
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the milk and vinegar and let sit for around 5 minutes.
- Whisk in the chipotle peppers, egg, cornstarch, salt and pepper.
- Place the chicken in the batter and let sit in the fridge for a couple of hours.
- Pour some breadcrumbs in a shallow bowl and coat each piece of chicken with breadcrumbs.
- Heat the oil on medium heat, and fry the chicken on both sides for 3-5 minutes or until the chicken is cooked through. Place on paper towels to soak up some of the oil. Repeat with all the chicken pieces.
SPICY CHICKEN-CHIPOTLE SALAD
Try this spicy chicken recipe to make a tasty Spicy Chicken-Chipotle Salad! Mango-chipotle salad dressing on makes the spicy chicken recipe so appealing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Combine coating mix and seasonings in medium bowl; stir in cheese. Coat chicken with cheese mixture, pressing into chicken to secure. Place on baking sheet sprayed with cooking spray.
- Bake 28 to 30 min. or until chicken is done (165ºF).
- Toss salad greens with remaining ingredients in large bowl.
- Chop chicken; place over salad.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE
This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016). Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.
Provided by Nicki Sizemore
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
- Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
- Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
- Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
- Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
- Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.
CHIPOTLE CHICKEN
Knorr's chipotle cubes look like bouillon cubes and are sold in a small box. You can always sub chipotle or ancho powder in its place and season with salt to taste.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 4h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated.
- Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours. (Note: Prior to grilling, I still lightly season with salt the thighs.).
- Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.).
Nutrition Facts : Calories 119.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 57.3, Sodium 61.2, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 13.9
SHEET PAN CHICKEN THIGHS WITH BROCCOLI
Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Seasoned with a chipotle spice rub and drizzled with a honey-mustard sauce, this sheet pan chicken thigh recipe does not skimp on flavor!
Provided by Stacie Hassing
Time 30m
Number Of Ingredients 21
Steps:
- Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
- While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
- Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
- Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
- When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
- Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
- While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
- Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.
Nutrition Facts : ServingSize 1/4 of the recipe with sauce, Calories 343 calories, Sugar 8 g, Sodium 655 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 2 g, Protein 27 g, Cholesterol 116 mg
OVEN-FRIED CHIPOTLE CHILI CHICKEN
Categories Food Processor Chicken Kid-Friendly Cinco de Mayo Dinner Mayonnaise Chill Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
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- In the bowl of a food processor or blender, add all the ingredients except chicken. Blend until smooth.
- Preheat oven to 425°F and spray a large baking dish with cooking spray (or grease with olive oil). Remove the chicken breasts from the marinade and place them in the baking dish in a single layer.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
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- Coat both sides of tortillas with nonstick cooking spray or oil. Stack and cut into 8 wedges. Push wedges into muffin cups. Bake for 6-8 minutes or until crispy and golden brown.
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- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground chipotle, paprika, cumin, sugar and fresh lime juice. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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- In a food processor or blender, add the onion, adobo sauce, avocado oil, brown sugar, lime juice, minced garlic, chili powder, cumin, and oregano. Blend until smooth, then set aside.
- Preheat grill and remove the chicken from the marinade. Season both sides with salt and pepper, then place on the grill and cook over medium high heat for about 5-7 minutes per side, or until the chicken is caramelized and the internal temperature reaches 165 degrees F in the thickest spot.
- Preheat oven to 350 degrees and remove the chicken from the marinade. Spray a baking dish with non-stick cooking spray and arrange chicken in a single layer. Season with salt and pepper, then bake for 35-40 minutes, or until the chicken reaches 165 degrees F in the thickest spot.
- Remove the chicken from the marinade. Heat 2 tablespoons of cooking oil in a large non-stick or cast iron skillet over medium heat. Add chicken breasts to the pan and cook, until golden brown, or about 4-5 minutes. Flip to the other side and continue to cook another 4-5 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
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