Chook Me!

Anyone know some of Chipotle's recipes to their chicken, rice or tomato mild salsa?

I love it soo much if you even have the slightest bit of a clue to anyone then please tell me. All I know is that they use tomatoes in the salsa and they use cilantro. and in the rice they put in 2 tsp of salt and some kind of sauce buttery thing, but I don't know whats in it and they also use cilantro. TELL ME PLEASE

Public Comments

1. Tomato salsa 6 each tomatoes in cubes 1 white onion (12oz) 3 oz jalapinos 2 oz chopped cilantro 3 tsp of lime juice add all together mixed well and enjoy your salsa mild
2. I love the rice also!!! Chipotle's Basmati Cilantro Lime Rice Recipe 1 teaspoon vegetable oil or butter 2 tsp. fresh cilantro 2/3 cup white basmati rice 1 cup water 1/2 teaspoon salt 1 Lime In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork. Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets. The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ellis. Recipe found at http://www.chipotlefan.com/index.php?id=recipes ------------------------------------------------------------------------------------ Chipotle's Chicken Marinade 1 (2 ounce) package dried ancho chiles 1 teaspoon black pepper 2 teaspoons cumin powder 2 tablespoons fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup vegetable oil 4 chicken breasts (6 ounces each) Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours. After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only once, until done. 4 minutes per side of chicken. Recipe will make four burritos.
3. Chipotle chicken tacos MAKES 6 SERVINGS 2 tablespoons vegetable oil 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon salt 1 cup chicken broth 3 tablespoons (1 large) fresh squeezed lime juice 4 teaspoons Tabasco Chipotle Pepper Sauce 2 teaspoons grated lime zest 6 (8-inch) flour or (6-inch) corn tortillas 12 strips red bell pepper 12 strips green bell pepper 1 cup chopped onions Heat vegetable oil in 12-inch skillet over medium-high heat. Add chicken; cook until browned on all sides (about 5 minutes), stirring frequently. Reduce heat to medium. Stir in garlic, chili powder and salt; cook 1 minute. Add chicken broth, lime juice, Tabasco Chipotle Pepper Sauce and lime zest. Heat to boiling on high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Spoon chicken onto platter. Serve with warmed flour or corn tortillas and raw bell peppers and onions. Note: If your family prefers hot fajita-style peppers and onions, rather than raw, add pepper strips and sliced (rather than chopped) onions to the chicken mixture for the last minute. Stir. Serve immediately in warm tortillas == CARNITAS 1 pork tenderloin medallions 2 c. Karo syrup 2 c. chili sauce 2 c. chicken stock 1 c. sliced mushrooms 1 c. soy sauce 1 c. pineapple juice 1 c. white wine 2 oz. Tabasco sauce Garlic powder Black pepper Seasoned flour 1 bunch chopped scallions 1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white wine. 2. Place pork medallions in marinate for one hour. 3. Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil. Reduce to simmer for 1/2 hour until it comes to a glaze. Season with Tabasco sauce, black pepper, garlic powder to taste. 4. Dredge marinated pork medallion in seasoned flour. 5. Heat soy bean oil in skillet, saute dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and saute for 3 minutes. 6. Drain oil, add glaze, simmer for 2 minutes. 7. Serve over rice and garnish with chopped scallions. === Tomatillo Salsa Ingredients: 3 Jalapeno peppers, stemmed, -seeded, chopped 2 oz Tomatillos, drained 1 White onion, cut up 2 sm Garlic cloves, chopped 1/2 c Coarsely chopped cilantro 3 tb Fresh lime juice 1/2 ts Salt 1 pn Sugar Instructions: Combine peppers, tomatillos, onion, garlic and cilantro in a processor; pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse several times until peppers and garlic are minced. Refrigerate briefly before serving