You can not select more than 25 topics
Topics must start with a letter or number, can include dashes ('-') and can be up to 35 characters long.
85 lines
3.1 KiB
85 lines
3.1 KiB
\documentclass[10pt,letterpaper]{article}
|
|
\usepackage[letterpaper, margin=1in]{geometry}
|
|
\usepackage{multicol}
|
|
\usepackage[utf8]{inputenc}
|
|
\usepackage{amsmath}
|
|
\usepackage{amssymb}
|
|
\usepackage{gensymb}
|
|
\usepackage{kpfonts}
|
|
\usepackage{units} % Get nice fractions
|
|
\author{Kenneth John Odle}
|
|
\title{Copycat Chipotle Chicken}
|
|
\begin{document}
|
|
\begin{LARGE}
|
|
\textbf{Copycat Chipotle Chicken}
|
|
\end{LARGE}
|
|
|
|
\hrulefill
|
|
|
|
\bigskip
|
|
|
|
\begin{multicols}{2}
|
|
|
|
I'm not a huge fan of Chipotle (the restaurant chain), but I'm not a big fan of fast food in general. (At this point, I'm not a big fan of eating out at all, for a lot of different reasons.) I will say, though, that their chicken is pretty good. Moist, tender, with just the right amount of spice.
|
|
|
|
If you search on the internet, you will find a lot of copycat recipes for Chipotle chicken. This recipe is a bit of an average on the first four or five recipes I came across. As will all things, you can adjust the amount of spice to suit your own tastes.
|
|
|
|
Like Chipotle, you can use this as the main protein in a bowl. But it also versatile enough to make pretty good fajitas or tacos, or rolled into a burrito, or tossed on top of a pizza. You could even toss it on top of lettuce and call it a salad. You can even freeze it to have on hand for evenings you don't feel like cooking anything. (This is always a good thing, but make sure you use it within three months.) The possibilities are endless.
|
|
|
|
Chicken thighs are perfect for this dish, because the boneless and skinless version can cook fairly quickly, while remaining moist and tender.
|
|
|
|
\end{multicols}
|
|
|
|
\begin{large}
|
|
\textbf{Ingredients}
|
|
\end{large}
|
|
|
|
\bigskip
|
|
|
|
For the marinade:
|
|
|
|
\begin{multicols}{2}
|
|
|
|
\begin{itemize}
|
|
\item \nicefrac{1}{2} cup beer
|
|
\item \nicefrac{1}{2} onion, roughly chopped
|
|
\item 2 cloves garlic, roughly chopped
|
|
\item 1 chipotle chili in adobo, stemmed
|
|
\item 1 Tbs adobo sauce
|
|
\item 2 Tbs fresh lime juice
|
|
\item 2 tsp chili powder
|
|
\item 1\nicefrac{1}{2} tsp ground cumin
|
|
\item 1 tsp dried Mexican oregano
|
|
\item 1 tsp salt
|
|
\item \nicefrac{1}{2} tsp black pepper, freshly ground
|
|
\item 2 Tbs canola or other neutral oil
|
|
\end{itemize}
|
|
|
|
\end{multicols}
|
|
|
|
\medskip
|
|
|
|
For the chicken:
|
|
\begin{itemize}
|
|
\item 2 pounds boneless, skinless chicken thighs
|
|
\item 1 Tbs canola or other neutral oil with a high smoke point
|
|
\end{itemize}
|
|
|
|
\bigskip
|
|
|
|
\begin{large}
|
|
\textbf{Method}
|
|
\end{large}
|
|
|
|
\begin{enumerate}
|
|
\item Add all the ingredients for the marinade to a blender and blend until smooth.
|
|
\item Combine the chicken thighs and the marinade in a covered container, making sure the entire surface of the chicken is covered with marinade. Marinate in the refrigerator a minimum of four hours or overnight.
|
|
\item Drain the chicken preheat the grill.
|
|
\item Brush the chicken with the 1 Tbs canola oil. Season with salt and pepper to taste.
|
|
\item Grill until the chicken is thoroughly cooked, approximately 8-10 minutes. Make sure the internal temperature is 165\degree F.
|
|
\item Allow the chicken to cool slightly, and then cut into bite-sized pieces. Serve warm.
|
|
\end{enumerate}
|
|
\bigskip
|
|
|
|
|
|
\end{document}
|