Happy February everyone! Mexican food is one of my splurge foods. I love it. I miss it. You can rarely find it in England. I grew up in New Mexico so I took it for granted. If someone could send me some Hatch Green Chile so I can show Sam just a small glimpse of what the food heaven that is New Mexico looks like, I’d be very grateful.
Another brilliant reason to make this dish is that it turned out that I inadvertently made a Copy-Cat Chipotle burrito bowl without meaning to! You serve your chicken and your rice together, but I’ll do this recipe in two parts to make it easier.
Mexican Popper Chicken with Jalapeno Sauce
and Fiesta Lime Rice
A closeup on the delicious meal to come!
3 chicken breasts
1 teaspoon of cumin
1 tablespoon of dried onion flakes
1 teaspoon of chili powder
dash of salt
2 gloves of garlic, crushed
3 jalapenos, seeded and chopped
8 oz of cream cheese
2 cups of chicken broth
3 slices of bacon
3/4 cup of shredded cheddar
1 tablespoon of butter
cilantro to top
1 1/2 cups of cooked rice
3/4 cup black beans, drained and rinsed
3/4 cup of corn
1 large tomato, diced
1 green onion, diced
juice of 1 lime
3 tablespoons of chopped cilantro
Fry bacon until crisp. Remove to paper towel-lined plate.
Mix the spices and salt together in a small bowl. Sprinkle chicken with spices, and rub it in evenly. Add the chicken to the hot bacon fat in the skillet.
Chicken thoroughly coated in spices!
Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and baste with a tiny bit of butter to help the chicken stay juice. Remove it and keep warm.
Your spices will blacken, that’s different than your chicken burning!
Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.
You can add or subtract the amount of jalapenos based on your personal preference.
Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.
A creamy, cheesy, spicy sauce. Aka perfection!
Whilst your chicken is cooking cook your rice. In a separate pot over low heat, warm your corn and your beans together. When the rice is cooked, make sure to strain out any remaining water. Pour rice into a large bowl, then add the warmed corn and beans, followed by your chopped green onion, lime juice, salt and cilantro. Stir until evenly distributed.
This gorgeous rice would be supremely healthy eaten alone without the cheesy sauce that will be added later. Dieters make just the rice for a delicious alternative!
We didn’t have much leftover chicken but we ended up with lots of extra rice which I feasted on for days.
When your rice is down, plate it and top with your chicken and finish it off with a health spoonful of sauce and some cilantro to garnish. Then dig in!
Bacon, chicken, cheese and spices: a worthy quartet.
The entire meal in all it’s glory.
It tastes just like a Chipotle burrito bowl. And you don’t have to just take my word on it!