Ancho Chili Chicken

  • Yield: servings


6-- boneless skinless chicken breasts
1teaspoon brown sugar
1/2teaspoon oregano
1tablespoon plus 2 teaspoons Ancho chili powder, divided
1/4teaspoon ground cumin
1 1/2teaspoons kosher salt
2tablespoons extra virgin olive oil
2-- 3 limes
2tablespoons butter
3-- shallots, thinly sliced
2cups hot cooked medium or long grain white rice
2cups fresh or frozen corn, (if using frozen, thaw first)
1/2cup finely chopped cilantro
1/3cup grated Cotija cheese
2-- plum tomatoes, diced
1-- avocado, peeled and seeded then diced


Preheat oven to 375 degrees. Rinse the chicken and pat dry with paper towels. Stir together the brown sugar, oregano, 1 tablespoon of the chili powder, cumin and 1/2 teaspoon of the salt. Rub the chicken with 1/2 tablespoon of the olive oil then rub the spice mixture onto both sides of the chicken, evenly dividing. Heat the remaining oil in a large cast iron or heavy skillet over medium high heat. Add the chicken and brown both sides, about 2 minutes each side. Transfer pan to the oven and cook until chicken is cooked through, about 10-12 minutes.

Remove and finely chop the zest from the 2 limes to measure 1 tablespoon and set aside. Squeeze the juice from the limes to measure 1/4 cup and set aside.

Melt the butter in a 12-inch skillet over medium heat. Stir in the shallots and 1/2 teaspoon of the salt. Cook the shallots, stirring occasionally, until very tender, about 8-10 minutes. Stir in the 2 teaspoons of Ancho chili powder until well combined. Stir in the cooked rice, corn, reserved lime zest and lime juice; continue cooking until well combined and heated through. Stir in the chopped cilantro and the Cotija cheese. Carve the chicken into 1/2 inch thick slices and fan over the rice. Garnish with the diced tomato and avocado, scattering over the top; season with the remaining salt. Serve hot or chilled.

Yield: 6-8 servings