Serves 2-4
Ingredients
Chicken:
1 split chicken breast, pounded to 1/2" thickness
2 tbsp red onion
1 clove garlic
1 tbsp adobo sauce
1 tsp cumin
1 tsp chili
1 tsp salt
1/4 tsp black pepper
1 tsp cilantro
2 tbsp olive oil
Salsas:
1 can corn, drained
1 medium tomato, chopped
1/4 cup red onion, chopped
1/2 jalapeno, chopped
3 tbsp cilantro leaves, chopped
1/2 lime
Salt to taste
Rice:
2 cups water
1 cup long grain rice
1 bay leaf
1/2 lime
3 tbsp cilantro leaves, chopped
Salt to taste
Optional:
2 oz white cheddar cheese, grated
2 oz Monterey jack cheese, grated
Sour cream
Chicken:
Combine all chicken ingredients (excluding the chicken breast itself) using a food processor. Rub on all surfaces of the chicken breast. Sear in a cast iron skillet coated with 1-2 tbsp olive oil over medium-high heat for 5 minutes on one side, and 3 minutes on the other, then reduce heat to medium and use a fish turner to chop into small pieces. Continue cooking just until chicken is cooked through.
Corn Salsa:
Combine corn and half each of the chopped onion, jalapeno, cilantro, and lime. Salt to taste.
Tomato Salsa:
Combine tomato and the remaining salsa ingredients.
Rice:
Heat a large pot of salted water and bay leaf to boiling. Rinse extra starch from rice and add to boiling water. Cook for 8 minutes until al dente. Strain, then return cooked rice to pot over lowest heat and cover, cooking for 10 minutes. Discard bay leaf and add lime juice, cilantro, and salt to taste.
Assemble:
Divide the rice and chicken between two large bowls and top with salsas. Finish with cheese and sour cream, if desired. Leftover salsa and cheese will stay fresh for up to 3 days in the refrigerator when covered tightly.
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