Spicy Chipotle Chicken and Rice
This dish makes a wonderful filling for burritos too!
Servings: 6
Ingredients
- 2 T. vegetable oil
- 8 (about 2 lbs.) boneless skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 med. red onion thinly sliced lengthwise
- 3 cloves garlic chopped
- 1/2 tsp. ground cumin
- 2 canned chipotle chiles in adobo sauce minced
- 1 (4 oz.) can diced green chiles
- 2 lg. tomatoes seeded & diced into lg. pieces
- 1 c. chicken stock or broth
- 1 c. long-grain white rice
- Lime wedges for serving
- Chopped cilantro leaves for serving
Instructions
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
- Reduce heat to medium. Add onion and sauté until soft, about 5 minutes. Add a 1/2 cup of water to help release browned bits from the bottom of the pot.
- Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in chicken stock and return chicken and any accumulated juices to the pot. Cover, reduce to a simmer, and cook for 25 minutes.
- Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro.
- For Burritos: Simply cut chicken into bite-size pieces before cooking. Heat flour tortillas according to package directions. Top with filling, sour cream, and cheddar cheese, tuck in the ends, and roll up tightly.