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.
Video: Cooking Rice
Learn to cook the perfect pot of rice - Chef Jo has four kinds to share, two of which are sure to impress guests!
- Cook Time
- Prep Time
- 1 tsp chile powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, divided
- 1 tsp safflower oil
- 4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick
- Juice 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 leaves
- 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.
- Serving Size: 3 oz chicken and 1/2 cup rice
- Calories: 283
- Carbohydrate Content: 32 g
- Cholesterol Content: 32 mg
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 29 g
- Saturated Fat Content: 1 g
- Sodium Content: 337 mg
- Sugar Content: 8 g