El Taco Seasoned Chipotle Chicken Chili with Guac and Roll Rice

Author: Steven Thomas

Ingredients:

Chipotle Chicken Chili

• 2 large chicken breasts
• 3 tablespoons Spiceology El Taco Salt-Free Seasoning
• 8 cloves garlic
• 10 Roma tomatoes
• 3 jalapenos
• 2 white onions
• 8 dried chipotle peppers
• 4 ½ cups water
• 3 tablespoons flour
• 4 bay leaves

Guac and Roll Rice

• 1 cup of long-grain rice
• 2 cups water
• 1 tablespoon Spiceology Guac and Roll Salt-Free Seasoning

Garnish

• 1 red onion, finely chopped
• ½ bunch of cilantro, chopped

Instructions:

Chipotle Chicken Chili

1. 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
2. Cut chipotle peppers lengthwise and cover in 2 cups warm water until they are rehydrated, then remove seeds but save water
3. 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
4. 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

1. 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.
2. fluff with a fork when finished
3. Serve over rice and garnish with red onion and cilantro