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Good gracious, my friends. This chicken! Truly, it is one of the most flavorful, tender, juicy delicious chicken recipes to come out of my kitchen in a long while. My family was dying over it.
Just look!
Doesn’t that just look scrumptious! It is!
Layer it over some Cilantro Lime Rice (I’ve got a great rice cooker version that’s super easy), Black Beans, and shredded cabbage, then drizzle it with this delightful Creamy Chipotle Sauce and you will have a weeknight dinner of champions, right at your very fingertips. You can use the chicken for anything, really. Tuck it into a taco shell, sprinkle it over a big garden salad or just eat it plain. So flavorful and delicious!
Let me show you how to make it happen.
If you want to serve it in a bowl with this delicious Rice Cooker Cilantro Rice, click HERE for those instructions.
We are going to be using some of this amazing Kinders Woodfired Garlic Seasoning, but if you don’t have it, no worries…you can replace it with Taco Seasoning.
Trip any excess fat off your chicken thighs and add them to a large bowl. Add the seasonings and coat the chicken evenly.
Line your air fryer with parchment paper. Lay the chicken out evenly into the air fryer basket. Cook for 20-25 minutes, turning the chicken over once in the middle of the cooking cycle. A meat thermometer should read 165 degrees when the chicken is done.
Remove from the air fryer (but leave them in the basket) and cover with foil for 5 minutes, allowing them to rest and for the juices to lock in.
While your chicken is cooking, prepare the Creamy Chipotle Sauce by blending all the ingredients together in a blender.
Carefully place your chicken on a large cutting board and slice it into pieces with a sharp knife.
Layer Cilantro Lime Rice, shredded cabbage, black beans, cheddar cheese and chicken into bowls and drizzle with the Creamy Chipotle Sauce.
Enjoy!
It also makes really great meal prep. I like to keep the bowl ingredients in these handy snack box containers for easy access. Then I’m not pulling a million things out of the fridge.
Ingredients
- RICE COOKER LIME RICE:
- 2 C rice (I used short grain)
- 4 C water
- 4 tsp chicken bullion granules
- 1 tsp minced garlic
- 2 limes, zested and juiced
- 1/4 C, cilantro chopped finely
- 2 Tb butter
- TACO CHICKEN:
- 2 1/2 pounds chicken thighs
- 1 Tb Kinder's Woodfired Garlic Seasoning (can substitute taco seasoning)
- 1 1/2 Tb taco seasoning
- 1 Tb soy sauce
- 1 Tb olive oil
- 1/2 tsp cumin
- CREAMY CHIPOTLE SAUCE:
- 1/2 C mayonnaise, full fat is best
- 1/2 C sour cream, full fat is best
- 1 chipotle pepper in adobo sauce (found in cans in the Mexican Food aisle)
- 2 tsp lime juice (bottled is fine)
- 2 Tb honey
- 1 tsp salt
- ADDITIONAL BOWL INGREDIENTS:
- cheddar cheese
- shredded cabbage (I just used a bag of coleslaw)
- black beans
Instructions
- To make the Cilantro Lime Rice, place the rice, water, bullion, lime zest and garlic into the rice cooker. Cover and cook on the "white rice" setting until cooked through. Add the butter, lime juice and cilantro and stir evenly to combine. Close the lid and keep warm until time to serve.
- Trim any excess fat off your chicken thighs and add them to a large bowl. Add the seasonings and coat the chicken evenly.
- Line your air fryer with parchment paper or a liner. Lay the chicken out evenly into the air fryer basket. Cook for 20-25 minutes at 400 degrees, turning the chicken over once in the middle of the cooking cycle. A meat thermometer should read 165 degrees when the chicken is done.
- Remove from the air fryer (but leave them in the basket) and cover with foil for 5 minutes, allowing time to rest and for the juices to lock in.
- While your chicken is cooking, prepare the Creamy Chipotle Sauce by blending all the ingredients together in a blender.
- Carefully place your chicken on a large cutting board and slice it into pieces with a sharp knife.
- Layer Cilantro Lime Rice, shredded cabbage, black beans, cheddar cheese and chicken into bowls and drizzle with the Creamy Chipotle Sauce.
Enjoy!
Recipe from Jamie Cooks It Up!
Yum!
I made this tonight for dinner and it was a hit.
Even my husband loved it. The sauce seemed a little thick for me so I thinned it out a bit with some lime and some of the canned adobo sauce. That gave it a little extra kick that we were not mad about.
Thanks for sharing.
Kerry S.