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ALAMO CHIPOTLE ROAST CHICKEN AND SHRIMP CHILI
yield: 12 servings
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Chicken, Shrimp and Marinade
| | Ingredients | | Weight | | Measure |
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| | Lime juice
|  |
| | 4-1/2 Tbsp. |
| | Cilantro, chopped
| |
| | 2 Tbsp. |
| | Garlic, fresh, minced
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| | 4-1/2 Tbsp |
| | Salt
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| | 1-1/2 Tbsp. |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 4-1/2 Tbsp. |
| | Olive oil
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| | 4-1/2 Tbsp. |
| | Cumin
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| | 1-1/2 Tbsp. |
| | Chicken breast, skinless, boneless
| | 16 oz.
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| | Shrimp, medium, peeled and deveined
| | 6 oz.
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Chili
| | Ingredients | | Weight | | Measure |
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| | Olive oil
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| | 2 Tbsp. |
| | Chorizo, minced
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| | 3 Tbsp. |
| | Onions, diced
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| | 1/2 cup |
| | Green bell pepper, diced
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| | 1/2 cup |
| | Garlic
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| | 1-1/2 Tbsp. |
| | Canned tomato sauce
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| | 1 cup |
| | Canned white beans
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| | 1 cup |
| | Chicken broth
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| | 2-1/4 cups |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 3 Tbsp. |
| | Cumin, ground
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| | 2 tsp. |
| | Salt
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| | 1-1/2 tsp. |
| | Canned corn
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| | 1 cup |
| | Chicken, cooked, diced (from above)
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| | Rice, whole cooked
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| | 1-1/2 cups |
| | Chili powder
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| | 1 Tbsp. |
| | Shrimp, cooked, diced (from above)
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Method
| 1 | | For Marinade, mix all ingredients except chicken and shrimp in a bowl. |
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| 2 | | Toss shrimp in 1/3 of the marinade and allow to marinate for 3-4 hours in refrigerator. |
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| 3 | | Toss the chicken in the remaining marinade and allow to marinate for 24 hours in refrigerator. |
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| 4 | | Remove shrimp and chicken from marinade and place on separate pans to roast at 375°F until done (15-20 minutes for the shrimp and 25-30 minutes for the chicken). |
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| 5 | | Allow to cool, dice into 1/2" pieces and reserve refrigerated. |
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| 6 | | For Chili, heat olive oil in a saucepan over medium heat. Add chorizo and sauté until light brown. Add onions, peppers and garlic and sauté for 2-3 minutes. |
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| 7 | | When done, add remaining ingredients except rice, chili powder and shrimp. Allow to cook for 20 minutes on low heat. |
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| 8 | | Add rice and simmer until soup has thickened. Serve immediately. |
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