Chicken Kitchen Mexican Chop Chop

Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing

Pin It

Paul was born in Miami.  Chicken Kitchen?  Also a Miami native.  So, naturally, they were a match made in heaven & the affair was hot and… um… chicken-y?  

As Florida kids stuck in North Carolina, we love re-creating our favorite sunshine state eats at home. This particular recreation was long overdue.  In fact, after watching P inhale a Chicken Kitchen To-Go box  during our last FL road trip, I knew I had to start making it at home.  I promised him the second we got back to NC I would not only recreate this dish, but perfect it =)

Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing

You should have seen his face light up when I told him what we were making. =)  I put him on chicken duty since I wouldn’t know how to cook meat if it jumped on the grill and asked to be rotated.  I do, however, know my way around veggies and promptly got to work on those.
Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing
Restaurant Recreation:
Chicken Kitchen Mexican Chop Chop
[for two]

What’s in it?
2 cups Mahatma yellow saffron rice, cooked
2 boneless skinless chicken breasts, grilled
1 diced tomato or two handfuls of halved cherry tomatoes
1 cup (or more!) of mushrooms or any other veggies you have on hand
1-2 cups chopped lettuce
1-2 cups black beans, drained and rinsed
2-3oz grated cheddar, chipotle cheddar, or mexican cheeses

P seasoned his chicken with poultry seasoning, freshly ground black pepper, and onion powder and tossed on the grill.  For extra flavor and nutrients, add turmeric and garlic powder to the spice rub.

Creamy Curry Vinaigrette
3 Tbsp fresh or store bought mayo [or yogurt!]
1/2 tsp of curry powder, plus more to taste
1/2 tsp of white vinegar
a pinch of mustard powder + garlic powder
S+P to taste

Crazy about the sauce? Double it and pour it on everrrrything! <3

vegansarus chop chop add baked/fried tofu, guacamole, & veganize the the sauce
brontosaurus chop chop tofu it up or add sauteed veggies & extra black beans
t-rex chop chop take a cue from Paul & add grilled, seasoned chicken to the mix

Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing

Get Chop Chop-in’!

If the restaurant can prep this baby at fast-foodie-like speeds then gosh darn it we can too! The two things that take the longest (the rice and the chicken) can be prepped ahead of time if you love this dish and want to sneak it into weekly rotation (*cough*paul*cough*) and travels super well for work/school lunches.  Rambling!  So on to the cooking instructions!
Cook your yellow rice via your usual method.  While it’s cooking, decide what you want your protein to be. If you’re going the tofu route, here’s a recipe.  For chicken, simply rub it with your favorite spices and toss it on the grill!  Garlic powder, onion powder, turmeric, salt/pepper and poultry blends make an amazing combo.  For hot delish veggies we tossed the black beans and mushrooms in a foil packet with a splash of olive oil and popped it on the grill for a few minutes!  Foil packets are so freaking money… I always forget to make them but when I do, angels sing a little.  They do!  They sing “no mess! no clean-up!” and I shed a tear.  You’ve made them before for veggies, right? They’re awesome on the grill or in the oven.  Let me know if you want me to do a foil pack-a-palooza post.
Ohmygosh this is the post of many rambles!  Long story short, cook rice, cook protein, chop veggies, grate cheese and…. toss it all together!  Pile the black beans on top of your sunny, colorful rice and pile on the veggies!  
For the sauce, whisk together mayo, vinegar and spices and serve room temperature.  You can dip your fork in it and then dig in to your chop chop or go ahead and drizzle it all over the place.  Its divine!

Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing
Hmmmm…. so which one was better?

Chicken Kitchen Mexican Chop Chop Copycat with Creamy Curry dressing
it feels oh so wrong to say “Duh! Winning!” But…. Yeah.

So… How was it?

I can’t say it enough, this ROCKED!  Plus it totally tastes 101x better than the Chicken Kitchen inspiration dish since I was able to make it with my own personal favorite ingredients.  I like to follow the dirty dozen when possible so I used organic tomatoes and lettuce and fancy chipotle cheddar cheese… insanely delicious!  Something about the warm fluffy rice and beans paired with the crisp and refreshing veggies is just magical.  And the sauce? *Swoon!*  Feel free to top this with guacamole and greek yogurt if you’d like — but i’m tellin’ ya — the curry sauce is ridiiiiiculously delicious!

Feeling fishy?
Salmon Chop Chop with Creamy Curry Dressing
Check out this recipe for a rockin’ Salmon Chop Chop <3

Comments

  1. Melissa Jo Martin says

    Thank you for showing the different ‘levels’ of food. I’ve been trying to change up dishes and make them more adaptable for different people and this is the perfect fit!

  2. says

    Yum! I love that you included a vegan version- thank you! 
    This sounds amazing. Especially the dressing. Mmmm…that combination of flavors is brilliant!

  3. says

    oh my GOSH this post spoke to me! I was born and raised in Miami and have lived on the Cuban chop chop for the first 18 years of my life (which is pretty much this with black beans). I’m pinning this! THANK YOU :D

  4. Shawndragrendzinski says

    Oh yum! That looks so good. I think I will try the dressing tomorrow and dip some carrots and tomatoes. Love your blog!

  5. says

    Holy smokes! That looks delicious!!! I am a sucker for mexicany salady goodness so this is right up my alley.  All the versions look great, I want to try them all haha

  6. Ann@Directionsnotincluded Blog says

    Another Miami native here! I can’t eat there anymore because of the cross contamination (I’m a celiac and the pitas are everywhere). I’m so trying this!

  7. says

    Heck yes!!!! 305! I’m a 954 Broward county girl — not as cool as you and my hubs =) haha — Def make this!!! It’s way better than theirs with zero cross contamination worries! <3 My little brother is celiac too! How long have you known?

  8. says

    I know, silly! I’m talking about we-are-friends-so-why-dont-you-guys-come-have-dinner-with-us kind of friends. It would be a loooooong trip from Cali to NC, but maybe tomorrow we can make it in time for din din :)

  9. says

    This looks delicious! I haven’t made yellow rice in ages, thanks for the reminder.
    I really love that you always (?) offer vegan, vegetarian, and carnivorous options.

  10. Julia Chadwick says

    This looks so good!  Can you share your recipe for the saffron rice or do you have a favorite brand you use?  Can’t wait to give this a try!

  11. says

    haha! love this. give me that t-rex chop chop now! i’m also kind of obsessed with the dressing, except mayo makes me gag ever since she’s never been kissed and the coleslaw scene so i’d prob roll greek yogurt or something like that

  12. says

    Confession: I have never made saffron rice and for some reason I am afraid of it. ???  Help a girl out: what kind/where do you get your saffron rice? Any “tricks” or tips? This looks so delicious and I know I would love the saffron rice/beans/veggies combo. I want to make this!

  13. says

    Hey Corrie!!! I’m making it from scratch this weekend so I’ll have that recipe up super soon with photos and instructions and all that jazz — also going to compare saffron prices from diff brands/stores too – hopefully its helfpul! About once a month I make Mahatma-brand yellow saffron rice from a package — it is seasoned with garlic, onion, and saffron with sunflower oil and its deeeeeeeeelicious! Very flavorful and its also long grain so there is great texture! They have really easy instructions on the back too! You measure out your water, bring to a boil with a tiny splash of olive/coconut/grapeseed oil, add rice, reduce to simmer, cover and set your timer to 20 min. Def make this recipe — it’s got the best of both worlds with hot rice and beans and crisp cool veggies with a creamy sauce.. I don’t miss the restaurant version anymore! =)

  14. says

    Lovin’ the Mexican theme.  Taco salads are my favorites, especially in summer when I can pick fresh tomatoes, peppers, and cilantro from the garden.  I think I will be going Mexican this weekend.  Thanks for the inspiration.

  15. says

    Wow, Jenn–WOW! This does look insanely delicious! I’ve never heard of or been to Chicken Kitchen, but who cares, because now I can create their famous dish in my own kitchen! This is definitely going to happen this week! xoxo

  16. says

    First off – I freakin love your blog, which  I originally found via pinterest awhile back, and I was just wondering – HOW do you add that little “PIN IT” button at the top of your blog entry, beneath your picture like that? 

  17. sandi says

    this looks insanely delish!  t-rex version for this family.  if only the kids would eat salad… they love their veggies but there is something about a salad that freaks them out. 

  18. says

    Thanks Sandi! Technically it wouldn’t count as a salad b/c the base is beans and rice with just a liiittle raw lettuce on top but if they aren’t lettuce fans totally just skip it and go for the other veggie toppers! <3 Hope that works for them! xoxo

  19. says

    I made this yesterday and it was AMAZING! I’m from the UK, so I substituted pilau rice for yellow rice, and only had kidney beans in the cupboard, but it was delish! The dressing is amazing, and my salad-hating-t-rex-boyfriend adored it. Thanks Jen! xxx

  20. sandra wiedmaier says

    make this just tonight!  substituted plain greek yogurt for mayo (yuck! can’t stand mayo) and it was delicious.  kids ate everything but separated and without lettuce.  win win!

  21. says

    Whoohooo!!!!!! Success! <3 And might I say thank you x100 for trying it with greek yogurt? I have wanted to since we developed the sauce a few weeks ago but i’ve been lazy and haven’t gone to the store for yogurt yet — so happy it works as a yummy substitution! I’ll update the recipe to let ppl know it works! Thanks Sandra!

  22. says

    Thanks for sharing! We live in Miami and Love Chicken Kitchen, I made this for my hubby the other day and he’s loves it more than Chicken Kitchen.

  23. Nirvana Rien Jemino says

    thanks for sharing this kind of recipe im health conscious,so I keep on searching new healthy recipe…,,,,I love different kind of salad the T rex is amazing but the problem is the chicken I find hard to make chicken juicy and tender. pls help im rien friom philippines

  24. says

    Hello love! Happy to help! The easiest way I cook chicken at home is to either bake it in salsa or butter/oil with the skin on and bones in ( you remove then after but they help lock in moisture!) and if I am only using tenderloins or breasts without the skin I will sometimes boil it until it’s at proper temperature/fully cooked and the use it in recipes. Both are pretty easy and I’ve had juicy results with both! Also, the food network chef Ina Garten has really great chicken recipes/tips at http://www.foodnetwork.com — she’s a pro when it comes to chicken! Hope that helps!

  25. says

    Hello love! Happy to help! The easiest way I cook chicken at home is to either bake it in salsa or butter/oil with the skin on and bones in (you remove then after but they help lock in moisture!) and if I am only using tenderloins or breasts without the skin I will sometimes boil it until it’s at proper temperature/fully cooked and then season + use it in recipes. Both are pretty easy and I’ve had juicy results with both! The food network chef Ina Garten has really great chicken recipes/tips at http://www.foodnetwork.com — she’s a pro when it comes to chicken! Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge