El Taco Seasoned Chipotle Chicken Chili with Guac and Roll Rice
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
1 hour
Ingredients
-
3 tablespoons Spiceology El Taco Salt-Free Seasoning
- Chipotle Chicken Chili 2 large chicken breasts
- 8 cloves garlic
- 10 Roma tomatoes
-
3 jalapeños
- 2 white onions
- 8 dried chipotle peppers
-
4 ½ cups water
- 3 tablespoons flour
- 4 bay leaves
-
1 tablespoon Spiceology Guac and Roll Salt-Free Seasoning
-
1 cup of long-grain rice
- 2 cups water
-
1 red onion, finely chopped
-
½ bunch of cilantro, chopped
Guac and Roll Rice:
Garnish:
Directions
Chipotle Chicken Chili:
Season chicken breasts with crack black pepper and place in a pan with 2 bay leaves and 2 cups of water. Cover and simmer until fully cooked, set aside to cool, then shred using two forks
- Cut chipotle peppers lengthwise and cover in 2 cups warm water until they are rehydrated, then remove seeds but save water
- Place a large frying pan on high heat, add tomatoes and jalapenos, and 1 of the white onions to get charred. Then in a blender combine El Taco Seasoning, tomatoes, onion, jalapenos, garlic, chipotle peppers, and water from rehydrating
Place the chili base from the blender into a pot and bring to a simmer with the chicken, last 2 bay leaves, and the last white onion (diced). Mix flour and ½ cup water into a smooth slurry and add to pot while stirring. Simmer until thickened
Guac and Roll Rice:
Combine Rice, Guac and Roll Seasoning, and water and bring to a boil, then cover and cook on low heat for 15 minutes, or until water is completely absorbed.
Fluff with a fork when finished.
Serve over rice and garnish with red onion and cilantro.
