Recipe Review: I had a little trouble finding the Chiplotle chiles in adobo sauce but after a quick google found then at Tijn’s International Food store near Albert Cuyp Market here in Amsterdam. Cooking this did fill the kitchen with eye stingy smoke from the Chipotle but it was worth it. It was spicy but not too spicy, all the flavours came through. In the original recipe this was served with Cilantro Rice however we had ours with steamed vegetables.
Cooking time: 15 – 25 minutes Serves: 4
Preheat oven: Stove top only
- 1 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, divided
- 1 tsp safflower oil*
- 4 boneless, skinless chicken breasts, rinsed and patted dry, pounded 1/2-inch thick**
- Juice of 1 medium navel orange (1/3 cup orange juice)
- 2 tbsp pure maple syrup
- 1 tbsp chopped chipotle chiles in adobo sauce
- 1 tsp orange zest
- 2 cups cooked brown rice
- 1/4 packed cup chopped cilantro (coriander) leaves
1. 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. Do not clean skillet.
2. Add orange juice and maple syrup directly to the same skillet (to pick up the flavours of the spices and chicken) 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.
3. In a medium bowl, combine rice, cilantro (coriander) and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.
Did you know?
Chipotle chile peppers are actually jalapeno peppers that have been smoked. Chipotle is a great addition to any dish to which you’d like to add a bit of smokiness and heat – it pairs especially well with chicken and pork. ***
* I used Grapeseed oil
** I used 8 boneless chicken thighs as I thought they’d adapt better to the flavour, also I had no tools to 'pound ½” thick'.
*** The jalapeno peppers I've seen in Melbourne are green however these looked to be red. I’m not sure whether they were just stained this colour from the adobo sauce though.