This was a delicious dinner we had a few weeks ago! The chicken breasts were marinated for a short period of time, then grilled and served with my homemade guacamole and a side of spinach rice. We had some Coronas to go with it, but you could easily serve this at a dinner party and make it more fancy with some margaritas or sangria. The chicken breasts were pretty spicy, the guacamole was necessary to cool it down a bit. I highly recommend the spinach rice if you or someone in your family doesn’t eat vegetables very willingly. It was almost creamy and the spinach flavor was quite subtle. Quite good! The marinade for the chicken came from Steven Raichlen’s “Barbecue Bible” and the spinach rice came from “ModMex”. Enjoy!!
CHIPOTLE GRILLED CHICKEN BREASTS:
1 pound chicken breasts, cut into chunks
Guacamole, for serving
6 canned chipotle chilies in adobo w/ 2 tbs adobo liquid
5 garlic cloves, peeled
1 strip orange zest
3/4 cup fresh orange juice
1/4 cup fresh lime juice
1 tbs tomato paste
2 tsp dried oregano, preferably Mexican
1 tsp ground cumin
2 tbs red wine vinegar
1 tsp salt
1/2 tsp fresh cracked black pepper
Combine all the marinade ingredients (the chipotles through the black pepper) in a medium saucepan. Bring to a boil over high heat and boil until reduced by half, 5 to 8 minutes.
Place mixture in a blender and process to a smooth paste. I used an immersion blender to cut down on the mess and it worked just fine. Store, tightly covered, in the refrigerator for up to three days.
This makes 1 cup. You’ll have some left over if you only use one pound of chicken. Also, this can be made ahead.
Lightly salt chicken pieces. Marinate the chicken breast pieces in this for at least twenty minutes but no more than one hour. Preheat a grill or grill pan to medium-high heat. Grill chicken until just cooked through.
3 poblano chilies
3 tbs canola oil
1 1/2 cups diced yellow onion
1 tsp chopped garlic
2 cups long-grain white rice
4 cups warm water
2 cups firmly packed spinach leaves
2 cups firmly packed cilantro leaves
Kosher salt and freshly ground black pepper
Roast and peel the poblanos. This is my favorite way to do this (and it also works with jalapenos or bell peppers): Using your gas stovetop range, turn on a burner to medium or so. Place the chilies directly over the grate and char all over, turning with tongs when one side is blackened. Place in a large bowl and cover tightly with saran wrap. Wait fifteen minutes. Remove the saran wrap, then peel off the char with your hands or a paper towel. Cut them open and remove the seeds and stem.
Heat a medium-size pot over medium-high heat, add the oil, onion, and garlic and saute until the onion is translucent. Add the rice and cook for 2 minutes more. Add the water and bring to a rapid boil over high heat. Lower the heat, cover, and cook for twenty minutes, or until rice is cooked. Remove from the heat.
In the jar of an electric blender, combine the spinach, cilantro, and poblanos and puree. Stir into the cooked rice and season to taste with salt and pepper.