RED HOT CHICKEN

Red Hot Chicken image

Provided by Ree Drummond : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 29

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Ingredients

1 cup olive oil
1 cup orange juice
1/2 cup lime juice
1/2 cup lemon juice
1/4 cup ancho chile powder
1 tablespoon paprika
6 cloves garlic, minced
1 chipotle pepper in adobo plus 2 tablespoons adobo sauce
6 boneless, skinless chicken breasts
Warm flour tortillas and sour cream, for serving
Pico de Gallo and Guacamole, recipe follows, for serving
Mexican Rice, recipe follows, for serving
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1 lime, halved
Kosher salt
3 avocados (soft and buttery)
2 tablespoons vegetable oil
1/2 large onion, chopped
2 cups long-grain rice
3 cloves garlic, minced
One 14.5-ounce can whole tomatoes
One 10-ounce can diced green chiles and tomatoes, such as Rotel
2 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin, plus more if needed
1 teaspoon kosher salt
Chopped fresh cilantro, for serving

Steps:

Put the olive oil, orange, lime and lemon juices, chile powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
Preheat the oven to 375 degrees F.
Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again.
To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the "meat" out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve.
Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.