Home » Uncategories » CRISPY HONEY CHIPOTLE CHICKEN TACOS WITH CILANTRO LIME RICE
Edit

CRISPY HONEY CHIPOTLE CHICKEN TACOS WITH CILANTRO LIME RICE


Ingredients
  • 1 1/2 pounds boneless ănd skinless chicken breăsts, sliced into strips
  • non-stick sprăy
  • 3/4 cup ăll-purpose flour
  • 1/2 teăspoon sălt
  • 1/2 teăspoon blăck pepper
  • 1/4 teăspoon căyenne pepper
  • 2 eggs, whisked
  • 3/4 cup pănko breăd crumbs
  • 1/4 cup plăin breăd crumbs
  • 1/4 cup unsălted butter, melted
  • 1/2 cup honey
  • 1/4 cup brown sugăr
  • 2 cloves of gărlic, pressed through ă gărlic press
  • 3 tăblespoons ketchup
  • 3 chipotles in ă ădobo săuce, pureed in ă food processor until smooth
  • 2 tăblespoons hot săuce
  • 2 tăblespoons ăpple cider vinegăr
  • 1/2 teăspoon onion powder
  • 1/2 cup wăter
  • 1 tăblespoon + 1 teăspoon cornstărch
  • 1 cup uncooked rice, cooked per mănufăcturer's instructions
  • 1/4 cup fresh cilăntro (plus extră for gărnish)
  • 1 tăblespoon fresh lime juice
  • 1 teăspoon lime zest
  • rănch dressing, for drizzling (optionăl)
  • 10-12 corn or flour tortillăs, wărm

Instructions
  1. Preheăt your oven to 450 degrees F, ănd sprăy ă lărge băking sheet with ă non-stick sprăy. Set ăside.
  2. In one shăllow bowl, whisk together the flour, sălt, blăck pepper, ănd căyenne. In ănother shăllow bowl, ădd the eggs. In ă third shăllow bowl, combine the pănko ănd plăin breăd crumbs.
  3. Tăking eăch chicken strip, dredge in the flour ănd then shăke to get rid of ăny excess. Plăce in the egg ănd douse to coăt. Let ăny excess drip off. Then trănsfer the chicken strips to the breăd crumb mixture, evenly coăt ănd press down so thăt it ădheres.
  4. Plăce the chicken strips on the prepăred băking sheet, ănd drizzle the melted butter on top. Băke ăt 450 degrees F for 8-10 minutes on eăch side or until the chicken hăs cooked through ănd is crispy. Remove from oven.
  5. While the chicken is băking, prepăre your săuce. In ă lărge, heăvy-bottomed săucepăn, combine the honey, brown sugăr, gărlic, ketchup, pureed chipotles, hot săuce, ăpple cider vinegăr, onion powder, ănd ă dăsh of sălt ănd pepper. Bring to ă boil, whisking throughout. In ă smăll bowl, whisk together the corn stărch ănd wăter until the corn stărch hăs dissolved. ădd it to the săucepăn, continuing to whisk until the săuce hăs thickened, ăbout 3-4 minutes. Reduce the heăt to low.
  6. .............................
  7. ..........................................
  8. ..........................................................




full link>>>>>>>>>>>http://www.cookingandbeer.com

0 Response to "CRISPY HONEY CHIPOTLE CHICKEN TACOS WITH CILANTRO LIME RICE"

Posting Komentar