A few weeks ago I went away for a holiday and when I came back my boyfriend had been experimenting in the kitchen! He was superenthousiastic and made this chipotle chicken for dinner. Then I was superenthousiastic, so I have to share his recipe with you.
For the chicken & marinade
300 grams of chickenbreast
2 1/2 tsp of chopped Chipotle in Adobosauce (we use La Morena)
50 ml of water
3 tbsp of olive oil
1/4 red onion or 1/2 a small red onion
1 clove of garlic
1/4 tsp chili powder
1 tsp cumin
1/2 tsp paprika powder
1 1/2 tsp salt
For the bowl
100 gr Iceberg lettuce
1/2 Bell pepper
1 tin (200gr) Black Beans
1 tin (200 gr) Corn
Doritos Nacho Cheese
50 gr Cheddar
1 tbsp of greek yoghurt
> You can vary the toppings. Leave out or add whatever you'd like!
How to make it
Roughly chop the onion and the garlic.
Put the chopped chipotle in adobosauce, onion and garlic in a blender, together with the water, olive oil, cumin, chili, paprika powder, salt and the juice of half a lime. Blitz until smooth.
Grab the chicken from the fridge and cut into 2cm x 2cm cubes. Add to a ziplock bag with the chipotle marinade.
Let sit in the fridge for approximately 3 hours. Don't leave it in for much longer, as the lime will start to "cook" the chicken.
Prep your bowl toppings. Cut the lettuce and the bell pepper into strips and tomatoes in segments (so half your quarters). Drain and rinse the corn and black beans.
Heat a skillet on the stove until hot. Don't add oil! Add the chicken and the marinade and bake until it is cooked and the sauce has thickened.
Mix the yoghurt and the remainder of the lime juice and some black pepper and salt to make the yoghurt sauce.
Combine everything with the Doritos in a bowl, top it off with grated cheddar and a drizzle of yoghurt sauce. Enjoy!
What is your favourite dish with Chipotle peppers?