Man oh man was this GREAT!! Super quick and just so simple. The spice and heat from the chipolet and adobo mixed the wonderful hints of garlic and shallot really makes your palate explode with complete happiness. Oh and let’s not forget about that little sweet crunch from the baby corn!!! This dish hit every note for me making it a complete WINNER!! This dish is about a “medium high” on the heat scale ( for me anyway) and just takes on a whole new level of a quick and healthy dinner that is not only beautiful to look at but, even more deliciously beautiful to eat! Or INHALE in my case! 1 min, I timed it!! hehe
1 can of chipotle in adobo (start with adding a 1/4 of the chipotle and adjust “you’re” own heat level)
4 boneless/ skinless chicken breasts
3 cloves garlic grated
1 shallots chopped
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons smoked paprika
1 can baby corn
4 tablespoons tomato paste
1 3/4 cup chicken or vegetable stock
4 cup brown or white rice
2 tablespoons olive oil
Green onion or chopped cilantro for garnish
Boil chicken for 10 mins. Remove and let cool for an hour. Once chicken is cool enough to handle, shred chicken with a fork. Transfer chicken to a large bowl and set aside.
Drain baby corn and chop into smaller pieces. Set aside
In a med pan , add olive oil and can of adobo. Break up peppers with a spoon. Cook over med heat and add tomato paste, garlic, shallot, cumin, coriander, smoked paprika and chicken stock. Once bubbling and sauce has reduced a bit, transfer shredded chicken and chopped baby corn into pan and mix till chicken is fully coated. Add salt and pepper to taste. Turn heat to low.
Cook rice as directed. Once rice is fully cooked, drain and spoon about 1 cup of rice into 4 bowls. Laddle chicken over rice and top with some chopped or sliced green onion and serve.
Cooking time: about 25 mins
Serves 4 peeps