This weekend I had been craving queso fundido and have been good about avoiding it. I decided instead to come up with a delicious recipe for the limes that needed to be used up and the chicken quarters I picked up on sale. because I like spicy food and figured what would be better than chipotles with the limes to make a sauce. As a side dish I wanted something that was full of fiber and filling, so I decided to make brown jasmine rice and dress it up a bit with some lime, black beans, and spring onions.
What you will need for this recipe is the following:
5 large limes juiced and zested, 3 for the marinade, 1 for the rice, and 1 for the sauce.3 chicken leg quarters
8 cloves of garlic, 6 crushed for the marinade and 2 grated for the sauce
2 cups of brown rice (I used Jasmine)
4 cups of water
Olive Oil (I used lime infused olive oil)
1 small to medium Spanish or yellow onion, sliced thin
1-3oz can of chipotle peppers packed in adobo sauce, diced
1 bunch of cilantro, chopped
6 spring onions, or green onions, chopped
1 can of black beans with the sauce
1 tablespoon of avocado oil (or you can use olive oil)
Follow the gallery on what to do next. Makes enough to feed 4 people and have left overs for chipotle lime chicken tacos for lunch.
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