CUMIN GRILLED CHICKEN BREASTS
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving equals 5 ounces chicken breast)
Number Of Ingredients 6
Steps:
- Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
- Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams
CHIPOTLE GRILLED CHICKEN BREAST
Spicy, Mexican-inspired grilled chicken breasts will turn any backyard BBQ into a fiesta! Chipotles are hot! So only add as many as you like.
Provided by Six Pack To Go
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
- Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
- Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 9.8 g, Cholesterol 67.2 mg, Fat 14 g, Fiber 3.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 870.5 mg, Sugar 1.5 g
FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO
I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!
Provided by SCAREY76
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 4
Number Of Ingredients 19
Steps:
- Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
- Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
- To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
- To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
- To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
- Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
- Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
Nutrition Facts : Calories 984.3 calories, Carbohydrate 117.5 g, Cholesterol 137.4 mg, Fat 44.4 g, Fiber 5 g, Protein 42.2 g, SaturatedFat 7.8 g, Sodium 1153.8 mg, Sugar 10.1 g
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
ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO
To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
- In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
- Sprinkle underside of chicken breasts liberally with salt and pepper.
- Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
- Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
- Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
- Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
- Transfer chicken to cutting board and let rest 5 minutes. Carve.
- Serve immediately.
Nutrition Facts : Calories 213.2, Fat 16.1, SaturatedFat 6, Cholesterol 61.7, Sodium 58.4, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 15.8
CREAMY CHIPOTLE CHICKEN BREAST
Say hello to one of your next favorite recipes, Creamy Chipotle Chicken Breast! I am always trying to make new recipes that take less time to make but can still satisfy my Mexican taste buds, and I'm also always wanting to try new things and maybe get out of my comfort zone a little.
Provided by Mely Martínez
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- Season the chicken breasts with garlic powder, salt, and pepper.
- Heat oil in a large skillet to medium high.
- Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
- While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
- Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
- Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.
Nutrition Facts : ServingSize 4 OZ, Calories 434 kcal, Carbohydrate 4 g, Protein 27 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 160 mg, Sodium 320 mg, Sugar 3 g
CHICKEN CHIPOTLE BURRITO BOWLS
We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow
Provided by Linajjac
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Spray a rectangular glass baking dish with nonstick cooking spray.
- Arrange chicken in an even layer in baking dish.
- In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
- Sprinkle with tortilla pieces then bake for 30 minutes.
- To serve divide rice evenly among four serving bowls and top with chicken mixture.
- Garnish with sour cream, shredded cheese and cilantro if desired.
Nutrition Facts : Calories 478.7, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 146.4, Carbohydrate 73, Fiber 10.5, Sugar 0.2, Protein 37.1
CHIPOTLE CHICKEN BOWL COPYCAT RECIPE
This chipotle chicken bowl copycat recipe is so easy to make, who needs the restaurant when you can make your own at home! Featuring your favorite juicy chicken meat, cilantro lime rice and topped with corn salsa.
Provided by Tara Moore
Categories Dinner
Time 1h
Number Of Ingredients 24
Steps:
- To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
- Add the chicken to the bag
- Marinade in the fridge for 5 hours
- Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle
- While it cooks you can prepare the cilantro lime rice and the corn salsa
- After the chicken is cooked let it sit on a cutting board or plate, covered with foil, for 15 minutes before cutting it into pieces
- In a small pot heat 2 tsp olive oil over med/low heat and add the rinsed rice
- Cook for 2 minutes
- Add the water, salt and bay leaf
- Bring to a boil
- Cover with a lid and turn the heat down to low
- Simmer for 15 minutes, checking occasionally
- Add in the lime juice, lemon juice and chopped cilantro
- Fluff with a fork and keep the lid off the rice until you are ready to serve
- Thaw the corn by running it under warm water, strain off any excess water
- Dice the red onion, jalapeño and poblano peppers
- Chop the cilantro
- Add everything to a bowl
- To serve, in a bowl add the cilantro lime rice, chicken and the corn salsa
ORANGE CHIPOTLE CHICKEN WITH CILANTRO RICE
Pounding your chicken breast thin allows the orange-chipotle glaze to really stand out - a better glaze-to-chicken flavor ratio in every bite!
Provided by Nancy S. Hughes
Categories Budget Friendly, Dinner Tonight
Time 16m
Yield 4
Number Of Ingredients 11
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 283 calories
CHIPOTLE BRAISED CHICKEN
Provided by Ruth Cousineau
Categories Chicken Onion Braise Dinner Spice Family Reunion Healthy Cilantro Lime Juice Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
- Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
- Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
- Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.
ROASTED CHICKEN BREASTS W/ CHIPOTLE/CUMIN/CILANTRO
This recipe was a BUGGER to get right! I found it in a free issue of Cooks Illustrated (America's Test Kitchen). I went to three separate butcher shops and they all messed it up. I had to go back to the first one -- I didn't know what I needed well enough to tell them. But the other two?!? They like to whip it out quickly and the skin ends up tattered or missing. Or they split it for you. If you don't get the chicken right, the meat dries out. Or is impossible to remove from the bones. Or doesn't have good flavor. Or whatever. But, if you can get the chicken right -- INCREDIBLE.
Provided by Nicole Bredeweg @nikkitten
Categories Chicken
Number Of Ingredients 7
Steps:
- First, the chicken: this recipe relies entirely on the breast bone still attaching both breasts together and the skin needs to be still attached. Either cut a whole chicken yourself (and don't destroy the skin!), or have char do it, but WATCH THEM -- don't accept a split breast or tattered skin! Also, it's confusing, but you need TWO -- that is, two chest pieces (two separate birds).
- Adjust oven rack to middle position; heat oven to 450*F. Line bottom of broiler pan with foil; place broiler pan rack on the top and set aside.
- In a small bowl, mix 1/2 tsp salt, butter, chipotle chiles, cumin, and cilantro until combined.
- Sprinkle underside of chicken with salt and pepper. Carefully lift the skin from the meat, coming in from one edge. Try to keep the edges attached, as much as possible -- a 2" hole should allow you plenty of room to work. Carefully maneuver half of the butter mix under the skin and smooth over the meat. Repeat for the other chickie. Smooth the vegetable oil over top of the skin of both and sprinkle liberally with salt and pepper.
- Set both on broiler pan. Roast until thickest part of breast registers 160*F, 35 - 40 minutes. Transfer chicken to cutting board and let rest for 5 minutes. Split the breast by coming down the middle and sliding knife along the breast bone and over the ribs (much easier said than done). Serve immediately.
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