Tequila-Mango Chipotle Chicken W/Cilantro-Lime Rice (Shrimp/Pork |
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Prep Time: 360 Minutes Cook Time: 55 Minutes |
Ready In: 415 Minutes Servings: 6 |
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This marinade is also great on shrimp or pork tenderloin. Ingredients:
2 large ripe mangoes (about 2 cups) |
1 -2 chipotle chile in adobo |
1/2 cup packed fresh cilantro leaves |
1/2 cup freshly squeezed lime juice |
1/2 cup tequila |
1 tablespoon minced garlic |
2 teaspoons lime zest |
1 teaspoon kosher salt, divided |
1 fryer, cut up |
1 cup long grain rice |
1 cup chicken broth |
1 cup water |
salt |
2 tablespoons chopped fresh cilantro |
1 tablespoon lime zest |
Directions:
1. In bowl of food processor, combine first 7 ingredients and 1/2 teaspoon salt. Process until blended. Place chicken in food storage bag; pour marinade over chicken and refrigerate 6-8 hours or overnight. Remove from marinade; discard marinade.
2. Preheat oven to 400 degrees F.
3. Arrange chicken pieces on rack in shallow roasting pan. Sprinkle remaining 1/2 teaspoon salt over chicken pieces. Place in preheated oven and roast for 45-55 minutes, or until chicken thighs reach an internal temperature of 180 degrees F and chicken breasts reach an internal temperature of 170 F using an instant-read thermometer. Serve with Cilantro-Lime Rice
4. Cilantro-Lime Rice:.
5. In 3-quart saucepan, bring rice, chicken broth, water and salt to a boil. Reduce heat; simmer, covered, until liquid is absorbed (about 20 minutes). Remove from heat; stir in cilantro and lime zest.
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