Chipotle Chicken Over Rice
Ingredients:
3 chicken breast, boneless, skinless, butterflied
1/2 yellow onion
2 cloves garlic, minced
1/4 cup white wine
2 (15 0z.) fire-roasted tomatoes
1 tsp. sugar
1 tsp. chipotle chile seasoning OR 1 or 2 chipotle chiles in adobo sauce
1/2 tsp. salt
1 can (15 oz) corn, drained, or frozen
1 Tbsp. or more or taco seasoning http://youtu.be/72XMMUzsYOc
olive oil
Directions:
Butterfly the chicken breast to make each piece thinner and then pound each piece until it’s about 1/4 inch thick.
Heat a large frying pan over medium heat for 2 minutes. I use a stainless steel pan. Add 1 Tbsp or so of the olive oil to the pan.
Lay the chicken in the pan and season with the chipotle chile seasoning and a touch of salt. Cook for about 2 minutes and then turn the pieces over. They don’t have to be completely cooked at this point, just seared.
Add more chipotle seasoning and salt to the second side as well. After 2 more minutes, place the chicken on a clean plate to keep warm.
Cook the rest of the chicken in the same manner.
Once you are done cooking all the chicken, you will notice some brown stuff (called fond) in the bottom of your stainless steel fry pan. This is where you get a lot of great flavor from.
Add another tablespoon of olive oil to the pan which is on medium low heat. Next add the onion and cook for about 10 to 12 minutes, stirring frequently. Once it gets to cooking say after 4 or 5 minutes you will probably want to turn the temperature to low.
While those onions are cooking, pour the tomatoes into a blender or food processor and blend until smooth. If you are using the chipotles in adobo sauce, you would want to add it here to the tomatoes.
Back to the onion. After the 12 minutes of cooking, add the garlic and sauté for an additional 2 minutes, stirring frequently.
Next add the wine to the onion mixture to deglaze the pan. Then add the tomato to the pan, the taco seasoning mix, the rest of the chipotle seasoning, salt, and the sugar.
Stir all the ingredients and bring it to a simmer. Taste and adjust the flavors if you wish.
Add the corn and stir and then lay the chicken pieces on top. Wiggle them into the sauce so they get covered. Place a lid on the pan and let it simmer for an additional 10 minutes or until the thickest pieces of chicken are cooked through.
Once the chicken is done, sprinkle the cheese over the chicken, cover it and let it cook for 2 minutes or until the cheese has melted. Yum.
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