Lee Hersh

cowboy caviar

May 9, 2024 by Lee Hersh Leave a Comment

cowboy caviar recipe

Whip up a big bowl of this fun, colorful, and endlessly adaptable Cowboy Caviar for your next barbecue or potluck – packed with healthy black-eyed peas, vegetables, and beans for good luck any time of year!

Craving more dips for your Chipotle chicken, grilled tri-tip, or pork chops? Look no further than my black bean salsa or Chipotle copycat guacamole!

This recipe is the classic sweet-tart version, but I’ve also included some delicious low-sugar suggestions for a more savory twist.

Since everyone has their own sweet tooth, I designed this recipe to be customizable – adjust the sugar to create a dish you’ll love so much, you’ll make it again and again! (P.S. The comments reveal some find it perfect as is, while others prefer it less sweet.)

Need to feed a crowd? Just click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients for your hungry guests – no math required!

What is cowboy caviar?

A delicious chameleon in the culinary world, cowboy caviar (or Texas caviar) can be enjoyed as a dip, salad topping, relish, side dish – anything you can imagine! It’s a staple at Texas barbecues and a fantastic way to boost your veggie and bean intake.

Can you make Cowboy Caviar recipe with less sugar?

This salad dressing leans sweet, a true Midwestern tradition that many adore (myself included, though I confess it!).

Don’t shy away from cowboy caviar if you’re watching sugar! Here are a few delicious ways to make it lower in sugar without sacrificing flavor.

Add 1 tablespoon of sugar at a time, blending well between additions and tasting, until desired sweetness is achieved.
Add a tablespoon of sugar and a quarter cup of lime juice to the salad.
Add 3 tablespoons lemon juice and 1 tablespoon maple syrup to the salad.
Add 1 tablespoon honey and a dash of tequila to the salad.

Is Cowboy Caviar vegan?

Yes, it is, as long as you don’t make it with honey.

Is Cowboy Caviar gluten free?

Made entirely with beans and veggies, this gluten-free cowboy caviar pairs perfectly with corn tortilla chips for dipping!

Can you make Cowboy Caviar ahead of time?

While some fresh veggies may soften slightly in the dressing after a day, feel free to pre-dress the beans in cowboy caviar for hassle-free make-ahead!

Overnight chilling is definitely safe, and you can store leftover cowboy caviar in the fridge for 3-4 days with no worries!

Can you make Cowboy Caviar recipe without cilantro?

Can’t stomach cilantro? No problem! Skip it and sub in parsley, chopped scallions, or minced chives for a delicious twist.

What kind of vinegar works best with Cowboy Caviar?

Feel free to swap the red wine vinegar for apple cider vinegar or even plain white vinegar in a pinch – this recipe is a guaranteed crowd-pleaser regardless!

Can you use Italian dressing in Cowboy Caviar?

For an Italian dressing twist, skip the olive oil, sugar, vinegar, chili powder, and salt; start with 1 cup of your favorite dressing, then adjust to taste.

How long can you keep Cowboy Caviar?

This recipe keeps about 3-4 days in the refrigerator.

Can you freeze Cowboy Caviar?

Skip the freezer, but enjoy leftover cowboy caviar on everything from scrambled eggs and green salads to a flavorful steak topper!

Do you use canned or dried beans in Cowboy Caviar?

Canned black-eyed peas and beans are super convenient (fresh, cooked options might also be in the produce section) – go for whichever fits your schedule!

For a lower-sodium option or larger batches, dried beans are a perfectly healthy alternative in cowboy caviar!

Can you make Cowboy Caviar that’s low in sodium?

For a low-sodium twist, opt for low-sodium canned beans or whip up some dried beans at home!

Using dried beans to make Cowboy Caviar:

While the package directions will provide specific cook times (usually boiling for an hour or half that in a pressure cooker), 1/2 to 3/4 cup of dried beans equals one 15-ounce can for this recipe.

What kind of corn do you use in Cowboy Caviar recipe?

The recipe calls for extra sweet corn (also labeled super sweet or shoepeg corn) from an 11-ounce can, a slightly smaller size than typical canned corn.

For the corn, the recipe recommends extra sweet (super sweet, shoepeg) from an 11-ounce can, but you can substitute with regular canned sweet corn, thawed frozen corn, or fresh corn for a natural sweetness, depending on your preference and availability.

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Chipotle Chicken recipe

May 8, 2024 by Lee Hersh Leave a Comment

Chipotle Chicken recipe

Ditch the takeout line and whip up this copycat Chipotle Chicken at home – the marinade is a breeze, healthy, and delivers flavors that surpass the original! Use chicken breasts or thighs, and follow my guide for baking or grilling perfection.

Take your Chipotle menu to the next level with my cilantro-lime rice, guacamole, fajita veggies, and corn salsa, plus steak and sofritas for even more delicious choices for your friends and family!

When I’m craving fresh food in a hurry, Chipotle Mexican Grill’s chicken is my go-to – nothing beats a giant burrito or bowl overflowing with rice, beans, veggies, creamy guacamole, and the star of the show, their delicious chicken.

Chipotle’s flavorful, tender, and juicy chicken is the star of my order, perfect for everything from tacos to bowls, and I’ve got cooking methods covered whether you want to grill, sauté, or bake it at home!

Making Chipotle Chicken for a crowd? No sweat! Just use the handy slider in my recipe card to easily scale up the quantity.

How to Make Chipotle Chicken Marinade

The smoky, spicy flavor in Chipotle’s chicken is delivered by a combination of dried ancho chiles and adobo sauce.

To create this flavor, you can:

Consider buying Ancho Chile powder online. (Culinary Hill may earn money if you buy through this link)
Make your own Ancho Chile powder
Soak Dried ancho chiles (Culinary Hill may earn money if you buy through this link)

Marinade Method 1: Using Ancho Chile Powder

Ancho Chile Pepper powder is available for purchase, or you can make your own: 1/4 cup of the powder is equivalent to 2 oz. of the peppers (stems and seeds removed, ground up).

Marinade Method 2: Soaking Dried Ancho Chiles

While slow-soaking dried ancho chiles for at least 12 hours softens them up for easy prepping – removing the stems, seeds (use gloves!), and splitting them open – for an extra kick, you can add chipotle pepper seeds.
A huge thank you to reader Ryan for sharing their quick-soaking method – it’s a lifesaver that cuts 12 hours off this recipe! Simply toast the dried chiles in a skillet, then microwave them in water for perfectly softened chiles in minutes.

While Chipotle skips red onion in their marinade, it adds a delicious depth that’s hard to resist. So, here’s the dilemma: prioritize authenticity or pure flavor? Spoiler alert: I went with the tastier option (and included the red onion).

Combine all the marinade ingredients in a food processor or blender.

How to Cook Chipotle Chicken

Chipotle grills their boneless, skinless chicken thighs on a flat-top grill, a method familiar to anyone who’s enjoyed their smoky, flavorful chicken in a burrito or bowl.

Here are your cooking options at home:

Stove-top skillet (indoor, similar to Chipotle’s method)
Gas grill (outdoor, minimal cleanup)
Baked in the oven (cover with parchment paper for juicy chicken every time)

While I recommend a final temperature of 165 degrees for safe cooking, culinary school teaches us to pull chicken at 160 degrees and let it rest, as it’ll continue to cook internally (carry-over cooking) and reach a safe 165 degrees or so.

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Chipotle Chicken recipe (copycat)

Author: Lee Hersh
Total Time: 1 hour 20 minutes

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Description

Ingredients

Scale

1/2 medium red onion coarsely chopped (see notes)
3 cloves garlic
2 tablespoons adobo sauce from a small can of Chipotle peppers
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked, see recipe notes
2 tablespoons olive oil or rice bran oil, plus more for the cooking surface
2 teaspoons cumin
2 teaspoons dried oregano (see notes)
Salt and freshly ground black pepper
4 pounds boneless, skinless chicken

Instructions

To make the marinade (see recipe notes for dried chiles method):

Combine the fiery flavors of red onion, garlic, adobo sauce, and ancho chile powder with olive oil, cumin, and oregano in your food processor. Blend until smooth, then thin to 1 cup with water for a marinade ready to burst with bold taste.
Place the chicken in a large, freezer-safe plastic bag, then pour in marinade, seal the bag, and mash it gently until the chicken is evenly coated. Marinate in the refrigerator in a dish for at least 30 minutes, or overnight for deeper flavor.

To make the chicken on the stove:

Heat 2 tablespoons oil in a large skillet until shimmering, then add chicken and cook, turning occasionally, in batches if your skillet is small, until the temperature reaches 165 degrees on an internal thermometer.To accommodate different skillet sizes, cook the chicken in batches.
After transferring to a cutting board and tenting with foil for 10 minutes to trap steam, chop the food into small pieces, season with salt to taste, and serve on tortillas or in bowls with your desired toppings.

To make the chicken on the grill:

Preheat a pan or skillet over medium-high heat and coat it with 2 tablespoons of oil.Grill the chicken in batches, turning occasionally for 10 to 15 minutes, until an internal thermometer registers 165°F and bits of caramelized fond cling to the outside. Add 1 – 2 tablespoons of oil to your grilling surface between batches.
Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.

To bake the chicken in the oven (preferred method for white meat):

To get the chicken cooking, preheat your oven to 400 degrees and coat a baking dish with oil or nonstick spray, then arrange the chicken pieces in a single layer.Completely cover the chicken with parchment paper, tucking it in around the edges, and bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an internal thermometer.
Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.

Notes

For the quick-soaking method with ancho chiles, start by removing the stems and seeds while wearing gloves (recommended), then toast the dried chiles in a dry skillet over medium-low heat until fragrant, about 5 minutes, avoiding burning.Transfer to a medium bowl, add 4 cups (1 quart) water and 2 Tablespoons adobo sauce, and microwave on HIGH for 6 minutes.Drain the chipotle peppers, reserving ¼ cup of the cooking liquid to rinse some of the adobo sauce off in the food processor for step 2.
For the slow-soaking method, place ancho chiles in a bowl, add enough water to cover completely, then top with a small plate or bowl to weigh them down and ensure they are fully submerged. Soak for at least 12 hours or overnight, and drain well afterwards.

While Italian and Mexican oregano offer distinct flavors (Mexican has a touch of marjoram), either works beautifully in this recipe – use whichever you have on hand!

Prep Time: 20 minutes
Cook Time: 1 hours
Category: Main course
Cuisine: American, Mexican

Nutrition

Serving Size: 8 servings
Calories: 133 kcal
Sodium: 363mg
Fat: 6.7g
Carbohydrates: 1.8g
Protein: 15g
Cholesterol: 70mg

CHIPOTLE CILANTRO LIME RICE (COPYCAT)

May 8, 2024 by Lee Hersh Leave a Comment

CHIPOTLE CILANTRO LIME RICE

Unleash the secrets to Chipotle’s Cilantro Lime Rice at home, starting with the perfect rice and a surprising cooking method (plus alternative techniques for long-grain rice and even your trusty rice cooker!). Scroll down for a video to see just how easy this delicious rice is to make!

Sometimes in life, it’s the simplest things that are the best.

Craving the ultimate comfort? Chipotle’s Cilantro Lime Rice delivers: soft and fluffy with a satisfying chew, and blissfully free of any stickiness.

A chameleon on the menu, Chipotle’s Cilantro Lime Rice complements burritos and salads alike, but what makes it so perfect?

While I’ve honed my rice-cooking skills over the years, transforming it from crunchy and bland to perfectly seasoned and soft (cilantro lime or otherwise!), I’ve yet to conquer the pesky problem of stickiness, despite trying all sorts of rice varieties, from Jasmine to short-grain.

See latest video.

While Chipotle uses long-grain rice, I found Basmati best replicated their texture, but I’ve also experimented with other rice varieties and cooking methods, which I’ve detailed here.

HOW MANY CUPS RICE WILL 1 CUP UNCOOKED RICE MAKE?

One cup of uncooked white rice yields three cups of cooked white rice.
While 1 cup uncooked brown rice might seem like a small amount, it expands to yield 4 cups of cooked brown rice.

METHOD 1: BASMATI RICE, STOVE-TOP METHOD (PREFERRED)

Having tried Basmati before, I cooked it this time using the typical method for long-grain rice.

While some recommend soaking rice for 30 minutes beforehand or rinsing it repeatedly until the water runs clear, I’ve found the key to be simply measuring a specific rice-to-water ratio, bringing it to a boil, covering it, and waiting for all the water to be absorbed.

For the perfect Basmati rice, achieve a fluffy texture by using at least 4 cups of water for every cup of rice and leaving it uncovered while boiling. I’ve also updated this recipe to include a bay leaf (game changer!), recommended by many of the commenters below.

After rinsing the drained rice in hot water, stir in lime and lemon juices, salt, and finely chopped cilantro while it’s still warm – perfection!

METHOD 2: LONG-GRAIN RICE, STOVE-TOP METHOD

While Chipotle likely skips the rinsing step, to achieve their fluffy rice texture, start with long-grain rice like they do, and rinse yours to remove excess starch for perfectly separate grains.

You could also add a teaspoon of olive oil to the pot (Chipotle uses rice bran oil, but olive oil works well too), and don’t forget to add a bay leaf! Stir in citrus juice, salt, and cilantro when the rice is tender.

METHOD 3: LONG-GRAIN RICE, RICE-COOKER METHOD

I love my rice cooker! It delivers results as good as the stovetop, but with way less hassle (rinsing the rice first, as my manual suggests and experience confirms, definitely helps achieve fluffier results).

Add a teaspoon of oil and some salt if desired, along with a bay leaf (because honestly, I’m sold on bay leaves for white rice – from now on, it’s going in every pot no matter the rice or dish!).

While your rice cooker manual will have the exact proportions, I typically use around 3/4 cup rice to 1 cup water (there’s a special “rice” measuring cup that comes with some rice cookers that holds 3/4 cup). Then, I toss the cooked rice with salt, citrus juice, and cilantro at the end.

Method 4: CHIPOTLE CILANTRO LIME BROWN RICE

Craving Chipotle’s brown rice? Whip up Cilantro Lime Brown Rice in your rice cooker or on the stovetop using brown basmati or long-grain rice, following the revised cooking times in Step 7. (Just like the recipe notes, this yields 16 ½-cup servings, compared to 12 servings of white rice.)

This isn’t fancy (size-wise either!), but my trusty $30 rice cooker from Amazon (with over 3,500 positive reviews – that’s a lot of rice!) gets the job done, and apparently my sisters Erin and Meredith agree – they have the same one!

Chipotle secret menu tip (warning: you might already know this!): Cilantro haters rejoice, you can ask for rice without cilantro at Chipotle – they keep a stash for those who know to ask. And hey, you can easily make cilantro-free rice at home too!

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