Day 1: Chipolte Chicken Skewers with Creamy Cilantro Sauce, Cilantro Lime Rice & Creamy Tomatillo Dressing

Last night I made such a delicious Dinner. All the flavors complimented each other very well.  All in all it took 2 hours to complete this dinner but that is mainly because I needed to merinate the chicken and make homemade dressing and dipping sauce and let those sit in the fridge for a while so the flavors could meld (note recipes will be posted on the bottom). These recipes are keepers for sure!!! ♥

I found this recipe, Chipolte Chicken Skewers with Creamy Cilantro Dipping Sauce, on Pinterest but the link did not work.  I hate when that happens! So I Googled it and found several versions that were basically about the same and finally settled on this version:

Chipolte Chicken Skewers with Creamy Cilantro Dipping Sauce

 

Now I did not make mine into skewers because I forgot to buy skewers at the store but I did cut my chicken breasts in half to make them smaller. Plus, I did not need 30 skewers for just myself and Clint so I only used two chicken breasts.  For the dipping sauce, I reduced the measurements down and made just what I thought we would use. The chicken flavor was just the right amount of heat and sweet. The sauce was a nice compliment to the chicken and toned down the heat of the chipolte peppers.

Next, I found a lovely blog with tons of yummy recipes called Chef in Training. This too was found through Pinterest of course.  This is where I found my side dish Cafe Rio Cilantro Lime Rice and Cafe Rios Creamy Tomatillo Dressing, which is similar to my beloved Chuy's Creamy Jalapeno Dressing. I sure do miss Chuy's (in San Antonio, TX) and their creamy jalapeno. Both recipes were wonderful as well.

 

Chef In Training - Cafe Rio Copy Cat Recipes

Recipes:

Chipotle Chicken Skewers With Creamy Cilantro Dipping Sauce

chicken skewer ingredients 

2 lbs boneless skinless chicken breasts (about 5 medium breasts) 

1/4 cup light brown sugar, packed 

2 tablespoons fresh cilantro leaves, minced 

1 chipotle chile in adobo, minced 

2 teaspoons adobo sauce 

1 1/2 teaspoons salt 

1/2 teaspoon chili powder 

1/4 teaspoon garlic powder 

1/4 teaspoon ground black pepper 

nonstick cooking spray 

dipping sauce ingredients 

3/4 cup low-fat sour cream 

1/4 cup reduced-fat mayonnaise 

1/4 cup lime juice, from 2 to 3 limes 

1/8 teaspoon garlic powder 

2 tablespoons cilantro leaves, minced 

2 scallions, minced 

1/2 teaspoon salt 

1/8 teaspoon ground black pepper 

 Directions: 

1 FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.). 2 FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.). 3 Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CAFE RIO’S LIME CILANTRO RICErecipe from: The Girl Who Ate Everything
2 Tb. Butter pepper to taste
1 ¼ cup rice (she used long grain...I used brown minute rice)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.

CAFE RIO’S CREAMY TOMATILLO DRESSING
recipe from: A Mommy’s Life with a Touch of Yellow
1 packet of buttermilk ranch dressing
1 Cup mayo
1 Cup buttermilk (the smallest carton is perfect)
1 bunch of cilantro
2 tomatillos husked
1 jalapeno (take the rib and seeds out)
Garlic powder (just a few shakes) (Note: I used fresh garlic)
juice from 1 lime

Blend mayo, dressing mix, buttermilk, and garlic in a blender until blended and smooth. Dice up tomatillos, jalapeno, cilantro and place in the blender. Juice up the lime and add that to the blender. Blend up all ingredients until smooth and creamy. Chill in the refrigerator for at least 30 minutes.Enjoy!