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Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupsreduced-sodium chicken broth½cupwater1 head garlic, cloves separated and peeled8ouncesboneless, skinless chicken breast, trimmed2teaspoonscanola oil1medium onion, chopped1poblano or Anaheim chile pepper, chopped1 canned chipotle pepper in adobo sauce, (see Shopping Tip)1cupinstant brown rice4radishes, sliced1small avocado, chopped¼cupchopped fresh cilantro1lime, quartered
Cook Mode(Keep screen awake)
Ingredients
6cupsreduced-sodium chicken broth
½cupwater
1 head garlic, cloves separated and peeled
8ouncesboneless, skinless chicken breast, trimmed
2teaspoonscanola oil
1medium onion, chopped
1poblano or Anaheim chile pepper, chopped
1 canned chipotle pepper in adobo sauce, (see Shopping Tip)
1cupinstant brown rice
4radishes, sliced
1small avocado, chopped
¼cupchopped fresh cilantro
1lime, quartered
DirectionsBring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.TipsShopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.Originally appeared: EatingWell Magazine, January/February 2008
Directions
Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.TipsShopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.
Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.
Tips
Shopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.
Originally appeared: EatingWell Magazine, January/February 2008
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Nutrition Facts(per serving)271Calories10gFat27gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
