Chicken Kababs 2 Ways with Chipotle Rice

Hi all! Well, I have a few inspirations for these three recipes. Last night, I had dinner with Nancy at her condo. She made a delicious Chicken Tapas. It had some heat to it, so I knew Sam would like it and decided to make it tonight. Then my coworker won the weekly drawing at Chipotle and got to bring 9 friends for a free lunch today! Oh yes - I got a huge fajita bowl, chips and pop - for free. (This made my day!). I LOVE Chipotle's rice so I decided to find a recipe for it. Then... I had the chicken satay recipe I've been meaning to try - and since it had the same prep time and cooking time as the tapas, I thought it would be the perfect time to try!

Remember to soak your skewers if they're wood!

CHICKEN SATAY
(Pictured above)

Ingredients
1 envelope Onion Soup Mix
1/4 cup olive oil
2 tablespoons firmly packed brown sugar
2 tablespoons peanut butter
1 pound boneless, skinless chicken breasts, pounded and cut into thin strips

Directions
In a large plastic bag, combine soup mix, oil, brown sugar and peanut butter. Add chicken and toss to coat well. Close bag and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade. On large skewers, thread chicken.

Grill or broil chicken until chicken is no longer pink.



SPICY TAPAS CHICKEN

Ingredients
1 lb boneless, skinless chicken breast, cut into pieces
1 cup mayonnaise
1 bell pepper, finely chopped
1 clove garlic, finely chopped
2 teaspoon red pepper flakes

Directions
Combine mayo, pepper, garlic, and red pepper flakes in a large plastic bag. Add chicken. Toss to coat well. Marinate 30 minutes.

Thread pieces onto skewers evenly and place on baking sheet. Broil 4-6 inches from the heat until chicken is cooked, turning occasionally.

CHIPOTLE RICE

Ingredients
1 teaspoon butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions
In a saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and juice from the lime, 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 water is absorbed, about 25 minutes. Fluff rice with a fork.

Add chopped cilantro.