Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Chipotle Chicken Lettuce Cups

by Joey Firoben • from the video Chicken Lettuce Cups 4 Ways

Inspired by bevcooks.com

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons
    salt, plus more to taste
  • 2 teaspoons
    black peppercorn
  • ½ medium white onion, halved
  • 4 cloves garlic, whole
  • 2 bay leaves
  • 6 cups
    water (1.4 L)
  • 1 tablespoon
    oil
  • 1 cup
    yellow corn (175 g)
  • ½ red bell pepper, diced
  • 2 chipotle peppers, minced
  • 3 tablespoons
    lime juice
  • 4 large leaves romaine lettuce, for serving
  • ¼ cup
    fresh cilantro, chopped (10 g)

Advertisement

Preparation

  1. Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
  2. Cover the pot and bring to a simmer over medium heat.
  3. Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  4. Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  5. In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  6. Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
  7. Add the chipotle peppers and sauté until fragrant, about 30 seconds.
  8. Add the shredded chicken and mix until everything is well incorporated.
  9. Add the lime juice and mix to incorporate.
  10. Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  11. Top with a sprinkle of chopped cilantro.
  12. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this