Orange Chipotle Chicken With Cilantro Rice

Name: Orange Chipotle Chicken With Cilantro Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon dried ancho chile powder or 1 teaspoon mild chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt, divided; 1 teaspoon olive oil or 1 teaspoon vegetable oil; 4 (1/4 lb) boneless skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick; 1 medium navel oranges, juice of or 1/3 cup orange juice; 2 tablespoons pure maple syrup or 2 tablespoons corn syrup; 1 tablespoon chopped chipotle chile in adobo; 1 teaspoon orange zest; 2 cups cooked white rice or 2 cups brown rice; 1/4 cup chopped cilantro leaf

Submitted by gailanng

"I recommended pounding the cutlets thin for an increased orange-chipolte glaze ratio. From Clean Eating."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

1 teaspoon dried ancho chile powder or 1 teaspoon mild chili powder
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon sea salt, divided
1 teaspoon olive oil or 1 teaspoon vegetable oil
4 (1/4 lb) boneless skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick
1 medium navel oranges, juice of or 1/3 cup orange juice
2 tablespoons pure maple syrup or 2 tablespoons corn syrup
1 tablespoon chopped chipotle chile in adobo
1 teaspoon orange zest
2 cups cooked white rice or 2 cups brown rice
¹⁄₄ cup chopped cilantro leaf

directions

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.

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Reviews

Loved the orange and chipotle combination and it had just the right amount of spice. Served with the rice and a salad.

adopt a greyhound
I was very pleased with this recipe. I cut up the chicken instead of having whole chicken breasts and it worked fine. Next time I'll probably double the sauce. I didn't make the rice since I can't eat cilantro; I served the chicken over Jasmine rice with a side of steamed broccoli.

Debra S.

Tweaks

I was very pleased with this recipe. I cut up the chicken instead of having whole chicken breasts and it worked fine. Next time I'll probably double the sauce. I didn't make the rice since I can't eat cilantro; I served the chicken over Jasmine rice with a side of steamed broccoli.

Debra S.

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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