Ancho Chili Chicken
- Yield servings
- 6 -- boneless skinless chicken breasts
- 1 teaspoon brown sugar
- 1/2 teaspoon oregano
- 1 tablespoon plus 2 teaspoons Ancho chili powder, divided
- 1/4 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 2 -- 3 limes
- 2 tablespoons butter
- 3 -- shallots, thinly sliced
- 2 cups hot cooked medium or long grain white rice
- 2 cups fresh or frozen corn, (if using frozen, thaw first)
- 1/2 cup finely chopped cilantro
- 1/3 cup 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