Creamy Chipotle Chicken with Cilantro Rice & Cotija Cheese

Step 1

1 Cook the rice Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 2

2 Prepare the ingredients & make the sauce Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onions and sliced peppers in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 2 teaspoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Step 3

3 Coat, cook & dress the chicken Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Step 4

4 Cook the vegetables & serve your dish In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onions and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed chicken over the finished rice and vegetables. Garnish with the cheese. Enjoy!

Step 5

1 Cook the rice Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 6

2 Prepare the ingredients & make the sauce Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onions and sliced peppers in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 2 teaspoons of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Step 7

3 Coat, cook & dress the chicken Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Step 8

4 Cook the vegetables & serve your dish In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onions and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed chicken over the finished rice and vegetables. Garnish with the cheese. Enjoy!