Fiesta Chicken - Recipe

Mexican inspired flavors highlight this wonderful grilled chicken recipe featuring tender skinless chicken breasts topped with a delicious cilantro and chipotle puree dressing. A terrific dish for Cinco de Mayo celebrations.

view recipe online: https://www.recipetips.com/recipe-cards/t--3902/fiesta-chicken.asp

Directions

In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
Add chicken pieces, turning to coat all sides.
Seal or cover and refrigerate for 4 hours.
When ready to grill, remove chicken from marinade, discard marinade.
Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking time.
Place cooked chicken on platter and keep warm, covered with foil.

Dressing

Place all the ingredients except oil, in blender or food processor. Blend until smooth.
Slowly add oil in thin stream while blender or processor is running and blend until all the oil is incorporated and vinaigrette is completely emulsified.
Will keep 3-5 days in refrigerator in airtight container.

*Note: For chipotle puree, take canned chipotle in adobo sauce and puree in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.

Prep Time: 4 hours
Cook Time: 10 minutes
Container: large sealable plastic bag, or shall glass dish, grill, dressing container
Servings: 4

Ingredients
-		MARINADE
-		1/4 cup olive oil
-		3 tablespoons lime juice
-		2 tablespoons red wine vinegar
-		2 tablespoons onion - finely chopped
-		1 clove garlic - minced
-		1/2 teaspoon sugar
-		1/2 teaspoon dried oregano leaves
-		1/4 teaspoon salt
-		1/4 teaspoon pepper
-		1/4 teaspoon ground cumin
-		3 boneless, skinless, chicken breasts
-		DRESSING
-		1 tablespoon yellow onion - diced
-		1 tablespoon garlic - chopped (about 2 cloves)
-		2 tablespoons Dijon mustard
-		1/4 teaspoon ground cumin
-		1 tomato
-		2 tablespoons cilantro - chopped
-		2/3 cup seasoned rice wine vinegar
-		black pepper - to taste
-		1 teaspoon salt
-		2 tablespoons honey
-		2 tablespoons chipotle puree
-		1/2 cup olive oil

Big Flavor Black Beans - Recipe

This healthy Mexican bean dish is so full of flavor that it is sure to become a favorite side dish. The beans make a perfect ingredient for tacos or enchiladas.

view recipe online: https://www.recipetips.com/recipe-cards/t--3902/fiesta-chicken.asp?id=3837

Directions

In stockpot, soak beans in enough water to cover, overnight.
The next day, add remaining ingredients, except salsa and salt.
Bring to a boil, stir.
Decrease heat to medium and cover. Simmer until the beans are slightly firm but tender in middle, about 1 1/2 hours. If the liquid evaporates before beans are cooked, add water, 1/4 cup at a time.
When beans are cooked, add salt.
Keep warm until ready to serve, or cool, cover and keep in refrigerator for up to 3 days.
Stir in salsa, if using, right before serving. Great with tacos, in enchiladas, or as a side with chips.

Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: stockpot

Ingredients
-		16 ounces dried black beans
-		6 cups water
-		1 onion - diced
-		2 cloves garlic - chopped
-		1 tablespoon ground cumin - or more to taste
-		2 teaspoons chili powder
-		1 teaspoon chipotle chiles
-		1/3 cup ketchup
-		1 teaspoon oregano - dried
-		2 teaspoons salt
-		Salsa for extra flavor (optional)

Red Rice - Recipe

You could also call this recipe “Mexican Rice” with its spicy blend of ingredients that enhance ordinary white rice, transforming it into an irresistible side dish.

view recipe online: https://www.recipetips.com/recipe-cards/t--3902/fiesta-chicken.asp?id=3900

Directions

Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
Turn over and grill 2-3 minutes more.
Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
Great with salsa chicken, enchiladas, and tacos.

*Note: For chipotle purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.

Prep Time: 20 minutes
Cook Time: 30 minutes
Container: large grill pan, food processor

Ingredients
-		8 Roma tomatoes
-		1 tablespoon cilantro - chopped
-		2 cups water
-		1 clove garlic - chopped
-		2 teaspoons chipotle purée*
-		2 teaspoons salt
-		1/3 cup olive oil (or canola oil)
-		2 cups white rice - uncooked
-		1/2 onion - chopped