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Chicken

Mexican-Style Grilled Chipotle-Lime Chicken and Chorizo Bowls

Ingredients

Steps

Nutritional information

Juice 4 limes (¼ cup); cut remaining lime into wedges. Combine 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons chipotles, and 2 tablespoons oil. Coat chicken with mixture (wash hands); cover and let stand 30 minutes (or chill overnight) to marinate.

Chop 1 onion coarsely (1 cup); cut remaining 2 onions into ½-inch-thick slices. Halve poblanos lengthwise; remove and discard membranes and seeds. Drain beans.

Preheat medium saucepan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then stir in chopped onions, ½ teaspoon salt, and remaining 1 teaspoon cumin. Cook and stir 3–4 minutes until onions begin to soften. Stir in beans, water, and remaining 1 tablespoon chipotles. Bring to a simmer and cook 30 minutes, stirring occasionally, or until liquid is reduced by about three-fourths. Reduce heat to low and keep warm.

Meanwhile, cook rice following package instructions. Chop cilantro (½ cup). Halve avocados and discard pits; scoop out flesh and place in medium bowl. Add ¼ cup cilantro, ½ teaspoon salt, and remaining 2 tablespoons lime juice; mash until guacamole is desired consistency.

Preheat grill on medium-high. Coat poblanos and sliced onions with remaining 1 tablespoon oil and ½ teaspoon salt. Place chicken, chorizo, poblanos, and sliced onions on grill. Cook 8–10 minutes, flipping often, until chicken and chorizo are 165°F and poblanos and onions are crisp-tender. Remove from grill; let chicken and chorizo rest 5 minutes.

Microwave corn following package instructions. Cut chicken and chorizo into ½-inch pieces. Chop poblanos and grilled onions; stir together until combined.

Divide rice among serving bowls. Top with bean mixture, chicken, chorizo, guacamole, pico de gallo, corn, and grilled poblanos and onions in piles around rice. Top with remaining ¼ cup cilantro. Serve with lime wedges and warm tortillas, if using.

Pollo Guisado (Puerto Rican–Style Stewed Chicken)

Preheat oven to 350°F. Cut onion, peppers, and carrots into 1-inch pieces; quarter potatoes. Chop garlic and culantro coarsely. Drain olives. Coat chicken with 2 teaspoons adobo seasoning (wash hands).

Preheat large Dutch oven (or heavy-bottomed saucepan) on medium-high 2–3 minutes. Place oil and chicken in Dutch oven. Cook chicken 3–4 minutes on each side until browned, then remove and cover to keep warm. Stir in onions, peppers, garlic, carrots, culantro, cumin, oregano, and remaining 1 teaspoon adobo. Cook and stir 4–6 minutes until vegetables begin to soften. Stir in wine, water, tomato sauce, and bay leaf; nestle chicken into liquid.

Bring to a boil, then cover and place in oven. Bake 60 minutes, then remove lid and bake 30–35 more minutes until chicken is fall-apart tender and sauce has reduced by one-half. Let rest 10 minutes. Cut limes into wedges. Skim fat from surface of liquid. Serve chicken and vegetables with lime wedges, cilantro sprigs, and rice, if using.

Buffalo-Style Chicken Enchiladas

Preheat oven to 400°F. Remove chicken from bones (breast meat only) and shred (2 cups). Microwave tortillas on HIGH 30 seconds or until warm. Combine soup and salsa; spread ½ cup in bottom of 13- x 9-inch baking dish.

Combine dip and chicken; divide mixture evenly down centers of tortillas. Roll tortillas around filling and arrange seam-side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.

Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.

Achiote-Marinated Chicken and Roasted Potatoes and Peppers

Cooking Sequence

Steps- Achiote-Marinated Chicken 

Steps- Roasted Potatoes and Peppers 

Achiote-Marinated Chicken with Roasted Potatoes and Peppers

Preheat oven; prepare chicken and begin to bake (20 minutes)

Prepare potatoes and bake with chicken (15 minutes)

Whole Roasted Chicken with Adobo, Lime, and Cilantro & Vegetable Yellow Rice

Steps - Whole Roasted Chicken with Adobo, Lime, and Cilantro

Steps - Vegetable Yellow Rice

Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.

Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Whole Roasted Chicken with cilantro and lime garnish

Whole Roasted Chicken with Adobo, Lime, and Cilantro

Image of arroz con pollo (chicken with rice)

Arroz con Pollo (Chicken with Rice)

Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).

Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.

Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.

Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.

Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)

<strong>Prepare the soup.</strong> Chop yellow onion (1 cup), and garlic (2 tablespoons) coarsely. Place chicken, 2 tablespoons oil, yellow onions, garlic, salt, and pepper in large baking dish and toss to combine (wash hands). Cover and refrigerate 4 hours (or overnight).

Preheat 4-quart Dutch oven on medium-high 2–3 minutes. Pour remaining 2 tablespoons oil in Dutch oven and add chicken mixture. Cook 6 minutes, turning and stirring occasionally, or until chicken is browned. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer 25–30 minutes until chicken is 165°F. Meanwhile, peel and dice potatoes (about 2 cups each).

Remove chicken and set aside to cool, leaving cooking liquid in Dutch oven. Return Dutch oven to medium heat and add potatoes. Cover and simmer 5 minutes. Tie cilantro and green onion bunches together with twine.

Add corn, cilantro-onion bundle, and guascas to Dutch oven. Cover and simmer 15–20 minutes until potatoes are fork-tender. Meanwhile, remove skin from chicken and discard; shred chicken into bite-size strips.

Remove cilantro-onion bundle. Return shredded chicken to Dutch oven; simmer 1–2 minutes until chicken is warmed through.

<strong>Prepare the toppings. </strong>Halve avocados, remove pits and flesh with a spoon, and slice flesh; chop cilantro leaves and capers. Ladle soup into serving bowls and serve with toppings on the side.

Crunchy Plantain Chicken

Crush plantains. Place in shallow dish and combine with garlic powder, onion powder, paprika, and 1 1/2 teaspoons salt. Beat egg with remaining 1/2 teaspoon salt in second shallow dish.

Cut chicken in half and place between 2 sheets of plastic wrap (wash hands). Pound with meat mallet until each piece is about 3/4-inch thick. Dip chicken into egg (letting excess drip off). Coat chicken with plantain mixture, pressing with fingertips to adhere (wash hands).

Heat butter and oil in large, nonstick sauté pan on medium 2–3 minutes until butter is melted. Add chicken to pan (in batches, if needed); cook 3–4 minutes on each side until coating is golden and chicken is 165°F. Serve.