Trying a new recipe & loving the result is satisfying. It can be so disappointing spending time in the kitchen, hopes high, taste buds anticipating something delicious only to have it fall short. I’ve been there & done that, more times than I’d like to admit. But last night? Last night was a win!

Ingredients:

4 boneless/ skinless chicken breasts

1 white onion

8 cloves of garlic

5 large Roma tomatoes, halved

1 small can chipotle adobo

Tomato bouillon

Chicken bouillon

2 cups long grain rice

Oil

Iceberg lettuce, shredded

Queso Fresco

Cilantro, chopped

Lime wedges

Tortillas

Preparation:

In a large pot, bring 6-8 cups water, 4 garlic cloves, a quarter of a sliced onion, 1-2 tbsps chicken bouillon, 1-2 tbsps tomato bouillon & 4 chicken breasts to a boil for 20 minutes or until chicken is cooked all the way through.

In a blender, add 1/2 an onion, 4 cloves of garlic, 5 halved Roma tomatoes & purée until smooth; set aside.

In a large skillet, add a few tbsps of oil, over medium high heat. Add 1/4 of a diced onion & sauté for a minute before adding 2 cups of water. Stir together & toast until golden brown. Stir in 1/2 of the tomato mixture & 1-2 cups of the cooking broth, cover & reduce to low heat for 20 minutes, or until liquid is absorbed. Stir occasionally to ensure rice doesn’t stick to the bottom of the pan.

With the remaining tomato mixture, blend in the can of chipotle adobo until smooth.

Once the chicken is done cooking, remove from pot (including onions & garlic) & shred. Transfer broth to a different pot/ bowl. Once chicken is shredded, return to the pot & stir in the adobo/ tomato sauce, adding 1/2 – 1 cup of chicken broth. Allow to meld together for a few minutes.

When rice is finished, add a serving into a bowl, top with chicken mixture, add queso fresco, lettuce, & cilantro. Squeeze fresh lime over the top. Serve with beans. Or assemble into a taco with tortillas of your choosing.

Enjoy!

Source: TikTok – adapted slightly from Cassie Yeung