Orange You Hungry For Chipotle

by Alan Chen

Today my sister wanted me to buy Chipotle for lunch. Well actually, more like every weekend she wants me to buy lunch for her. I told her I could make a better chipotle than chipotle. She didn't think so. #challengeAccepted

The colors that this dish brings out is perfect for the fall! We will replacing the salad/green peppers for asparagus and mushrooms. The beans will be replaced by sweet potatoes for some orange autumn color and sweet moist taste. Warning this recipe might take a while, grab a drink and popcorn.

Ingredients
  • 1 Chicken Thigh (it's juicier than chicken breasts)
  • 1 Sweet Corn
  • 1/2 of Sweet Potato
  • 1 Handful of Asparagus
  • 1 Handful of Mushrooms
  • 1/2 of Avocado (my avocado was still hard so I used mozzarella cheese)
  • 1 Cup of Asian Jasmine Rice (or for a healthier option use brown rice)
  • 1 Cup of Water
  • Olive oil
  • Seasoning (Salt, Pepper, Chili Powder)
Prep
  1. Wash all ingredients.
  2. Preheat oven to 450 degrees F.
Directions
  1. Add the rice and water into a rice cooker.
  2. Peel and dice the sweet potato into cubes. Toss in bowl with olive oil and seasoning. Place the potatoes on a tray and into the oven for 30 minutes.
  3. Add water to pot and bring to a boil. Add the corn to the pot and boil for 15 minutes.
  4. Peel the ends of the asparagus and cut 1 inch slices.
  5. Slice and dice the mushrooms into cubes.
  6. Add olive oil to a hot pan. Add in the asparagus and mushrooms with seasoning. Stir fry till cooked.
  7. Remove all fat from the chicken thigh. Add seasoning. Add a little bit of olive oil to a hot pan. Cook till tender then slice into cubes.
  8. Plate it!
Bon Appetit

My sister said she will never buy chipotle again after eating this!