Tuesday, June 23, 2015

crispy honey-chipotle chicken tacos with cilantro lime rice... 45 minutes

I know this list of ingredients is ridiculously long, but I promise it is worth it!

the goods:

3 chicken breasts, sliced into strips
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
2 eggs, whisked
1 cup panko bread crumbs
1/2 cup plain bread crumbs
1/4 cup butter, melted
1/2 cup honey
1/4 cup brown sugar
2 garlic cloves, pressed through a garlic press
3 tablespoons ketchup
3 chipotles in adobo sauce, pureed in a food processor until smooth
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 cup water
1 tablespoon plus 1 teaspoon cornstarch
1 cup rice, cooked according to package instructions
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon lime zest
ranch dressing (I use homemade) for drizzling
flour tortillas, warm
cilantro leaves, for garnish
lime wedges, for serving

Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Set aside.
In a shallow bowl, whisk together flour, salt, pepper, and cayenne.
In another shallow bowl, add the eggs.
In a third shallow bowl, combine the panko and plain bread crumbs.
Taking each chicken strip, dredge in the flour, then place in the egg and turn to coat, let any excess drip off. Then transfer to the bread crumb mixture, evenly coat and press to adhere. Place the chicken strips on the prepared baking sheet. Drizzle the melted butter over the top of the chicken strips and bake 8-10 minutes on each side or until chicken has cooked through and is crispy. Remove from oven.
While chicken is baking, prepare the sauce: In a large saucepan combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce heat to low.
Submerge each chicken strip into the sauce, and place on a plate.
Combine cooked rice with cilantro, lime juice, lime zest and a dash of salt and pepper.
Assemble tacos by layering rice, chicken, drizzle of ranch dressing, squeeze of lime juice (from wedge), and cilantro.

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