Grilled chicken, roasted pabloanos with Mexican rice

Mexican Chicken marinade

Ingredients

For Marinade:

1 or 2  chipotle peppers in adobo sauce seeded and minced

1/4 C tequila  

1/4 C freshly squeezed lime juice (about 5-6 limes)

2 tsp cumin, ground

1 tsp coriander seed, ground

1 tbl honey

Blend for 10 to 12 seconds in Margarita maker.  

Combine with 2 chicken breast, refrigerate for 4 hours or vacuum for 2 hours.

Grill on mesquite wood fire 4 mins rotate 90 degrees 6 mins flip and repeat

Mexican Rice

Ingredients

1 can tomato puree

2 cups chicken broth, plus more as needed

1 tablespoon olive oil

1 large chopped onion

1 large finely diced carrot

1 large garlic clove, minced

2 cups medium-grain rice

2 teaspoons salt

1 tbs Tomato paste

1 bay leaf

1 whole serrano chili

1/4 cup fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent. Add the garlic and sauté for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, tomato paste and the serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve