Chipotle Chicken n’ Rice

Last week it rained and rained, yesterday it poured.  We did however get a nice break from the rain over the weekend.  We actually went downtown to a Rock n’ Rib Fest with some friends and my floor was free of wet dog prints for 2 whole days.  Alas it did not last.  Yesterday it rained so much I thought I was going to be sweapt away driving through my neighborhood.   There were a few cars that stalled in the water.

While I was held up in my house last week , because of the rain and an unrelenting desire to be a slacker, I searched high and low for recipes that required minimal effort or attention.  This recipe from Everyday Food caught my attention.  It puts an interesting twist on a dish that I grew up on.  Arroz con Pollo or Chicken and Rice was a staple in my home.  It is a one pot, no though dish that my mother would put together after a long day.

I was more then pleased with the results.  It was a very comforting and filling dish and no problems with keeping you warm on a cool fall day because the heat from the chipotle chilis. The recipe called for water but I used chicken stock instead.  It was fantastic and the leftovers were just as good. The rice actually refrigerated well and did not become hard and brittle. 

Everyone loves a delicious one-pot meal on a weeknight.

Print Recipe

Chipotle Chicken n’ Rice  (adapted from Everyday Food)

• 2 tablespoons vegetable oil
• 8 boneless, skinless chicken thighs (about 2 pounds total) I only did 3 because there are only 2 of us.
• Coarse salt and ground pepper
• 1 medium red onion, thinly sliced lengthwise
• 3 garlic cloves, coarsely chopped
• 1/2 teaspoon ground cumin
• 2 canned chipotle chiles in adobo, minced (if you are a pansy about heat cut it down to 1 chili)
• 2 large tomatoes, diced large
• 1 cup long-grain white rice
• 1 cup chicken broth
• Lime wedges, for serving
• Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Brown chicken in batches, do not crowd the chicken, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot.  You can add a bit of water to release browned bits, if needed.

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 broth and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove chicken and stir in rice, making sure it is completely submerged in liquid. Place chicken over rice, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more.

Serve with lime wedges and cilantro if desired.

Serves 4

Cal:669 / Fat:20.9 / Protein:70.7 / Fiber:2.2 / Carb:45.3

Nutrition Grade: B+

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Nutritional Information can not be guaranteed to be exact.  Nutritional information is obtained by using about.com recipe analyzer.