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recipe image Sticky Chipotle Chicken Grain Bowls with Pickled Red Onions and Pumpkin Seeds

Sticky Chipotle Chicken Grain Bowls with Pickled Red Onions and Pumpkin Seeds

Sticky Chipotle Chicken Grain Bowls with Pickled Red Onions and Pumpkin Seeds

Tia Mowry uses canned chipotle chiles in adobo sauce as one of her indispensable pantry ingredients—one little can adds punchy, smoky, super complex flavor to any dish. Serve this glazed chicken over rice or grains—it’s a particularly great way to use up leftover takeout rice. The quick-pickled red onions can be kept in the fridge for up to 2 months—she loves them as a topping on tacos and salads, or even tucked into grilled cheese.

Tia Mowry uses canned chipotle chiles in adobo sauce as one of her indispensable pantry ingredients—one little can adds punchy, smoky, super complex flavor to any dish. Serve this glazed chicken over rice or grains—it’s a particularly great way to use up leftover takeout rice. The quick-pickled red onions can be kept in the fridge for up to 2 months—she loves them as a topping on tacos and salads, or even tucked into grilled cheese.

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  • Prep time15 minutes
  • Cooking time10 minutes
  • Portions4

Ingredients

  • 1 cup cider vinegar
  • 1 tablespoon plus 2 teaspoons granulated sugar
  • 1/2 red onion, thinly sliced
  • 1 pound chicken tenderloins
  • 1 teaspoon ground cumin
  • kosher salt
  • 2 tablespoons Country Crock® Original Spread
  • 1 chipotle chile from a can of chipotles in adobo, minced, plus 2 tablespoons of the adobo sauce
  • 2 tablespoons packed brown sugar
  • juice of 1/2 lime
  • 4 cups cooked grains, such as brown or white rice, farro, and/or quinoa
  • 1/2 cup shelled pumpkin seeds (pepitas), or any other nut or seed you prefer

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Make the pickled onions: Combine the vinegar and sugar with 2 tablespoons of water in a small saucepan, and bring it to a boil over high heat. Put the sliced red onions in a heatproof container or bowl and pour the hot vinegar mixture over them. Refrigerate the onions while you prepare the chicken.
  2. Season the chicken with the cumin and ½ teaspoon salt. In a large ovenproof skillet over high heat, melt the Country Crock. Place the chicken in the skillet and cook until it is just turning white and opaque, about 3 minutes. Stir the minced chipotle, adobo sauce, and brown sugar in with the chicken in the skillet. Stir well to combine the glaze with the chicken, and cook until the chicken reaches 165 degrees F.
  3. Add the lime juice to the chicken. Put the warm grains into 4 bowls, and top with the glazed chicken (cutting in half if necessary), pickled onions, and pumpkin seeds.
Tia’s Tip: When combined with Country Crock and brown sugar, the chiles make a wonderfully sticky-sweet glaze for chicken.

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