Tequila-mango Chipotle Chicken W/cilantro-lime Rice (shrimp/lamb

Total Time: 6 hrs 55 mins Preparation Time: 6 hrs Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 large ripe mangoes (about 2 cups)
• 1 -2 chipotle chile in adobo
• 1/2 cup packed fresh cilantro leaves
• 1/2 cup freshly squeezed lime juice
• 1/2 cup tequila
• 1 tablespoon minced garlic
• 2 teaspoons lime zest
• 1 teaspoon kosher salt, divided
• 1 fryer, cut up
• 1 cup long grain rice
• 1 cup chicken broth
• 1 cup water
• salt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime zest

Recipe

• 1 in bowl of food processor, combine first 7 ingredients and 1/2 teaspoon salt. process until blended. place chicken in food storage bag; pour marinade over chicken and refrigerate 6-8 hours or overnight. remove from marinade; discard marinade.
• 2 preheat oven to 400 degrees f.
• 3 arrange chicken pieces on rack in shallow roasting pan. sprinkle remaining 1/2 teaspoon salt over chicken pieces. place in preheated oven and roast for 45-55 minutes, or until chicken thighs reach an internal temperature of 180 degrees f and chicken breasts reach an internal temperature of 170 f using an instant-read thermometer. serve with cilantro-lime rice
• 4 cilantro-lime rice:.
• 5 in 3-quart saucepan, bring rice, chicken broth, water and salt to a boil. reduce heat; simmer, covered, until liquid is absorbed (about 20 minutes). remove from heat; stir in cilantro and lime zest.