Categorized | Recipes

Chipotle-cilantro marinated Chicken with Spanish-style Rice

By Duane Pemberton

For this dish I took some chicken thighs and legs, marinated them (recipe to follow) for almost 2 hours (overnight would be ideal) and served it with spanish-style rice.

– 2-3lb of chicken thighs/legs


  • 2-4 tablespoons of canned chipotle peppers (or to heat-preference)
  • 2 tablespoons of koshar salt
  • 2 tablespoons of ground pepper
  • 6 garlic cloves, minced
  • 1 handful of rough-chopped cilantro
  • 1 tablespoon of Sriracha sauce
  • 1 tablespoon of tapatio sauce
  • juice from 2 limes (lemons can be substituded)
  • 2 tablespoons of cumin

Mix all ingredients into a blender and blend until smooth.

Spanish-style Rice:

  • 1 cups of brown rice
  • 2 cups of water
  • 1 tablespoon of koshar salt
  • 1 cup of onion
  • 1 cup of fresh or canned tomatoes
  • 2 tablespoon of chili powder
  • 1 tablespoon of cumin

In a medium sauce-pan, heat-up 1 tablespoon of olive oil and sautee the onions until tender. Add in the rice and cook for approximately for 2-minutes. Add the water (or chicken stock), tomatoes, salt, pepper, chili powder and cumin.