Tequila-Mango Chipotle Chicken W/Cilantro-Lime Rice (Shrimp/Pork

• 2 large ripe mangoes (about 2 cups)
• 1 -2 chipotle chile in adobo
• 12 cup packed fresh cilantro leaves
• 12 cup freshly squeezed lime juice
• 12 cup tequila
• 1 tablespoon minced garlic
• 2 teaspoons lime zest
• 1 teaspoon kosher salt, divided
• 1 fryer, cut up
• 1 cup long grain rice
• 1 cup chicken broth
• 1 cup water
• salt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime zest

1. In bowl of food processor, combine first 7 ingredients and 1/2 teaspoon salt.
2. Process until blended.
3. Place chicken in food storage bag; pour marinade over chicken and refrigerate 6-8 hours or overnight.
4. Remove from marinade; discard marinade.
5. Preheat oven to 400 degrees F.
6. Arrange chicken pieces on rack in shallow roasting pan.
7. Sprinkle remaining 1/2 teaspoon salt over chicken pieces.
8. Place in preheated oven and roast for 45-55 minutes, or until chicken thighs reach an internal temperature of 180 degrees F and chicken breasts reach an internal temperature of 170 F using an instant-read thermometer.
9. Serve with Cilantro-Lime Rice
10. Cilantro-Lime Rice:.
11. In 3-quart saucepan, bring rice, chicken broth, water and salt to a boil.
12. Reduce heat; simmer, covered, until liquid is absorbed (about 20 minutes).
13. Remove from heat; stir in cilantro and lime zest.

mangoes, cilantro, freshly squeezed lime juice, tequila, garlic, lime zest, kosher salt, fryer, long grain rice, chicken broth, water, salt, fresh cilantro, lime zest

Taken from www.food.com/recipe/tequila-mango-chipotle-chicken-w-cilantro-lime-rice-shrimp-pork-463293 (may not work)