Chipotle Chicken and Rice

Before retiring, my Father In-Law used to frequently travel to Mexico for work.  He loves the food – I try to make him something with Mexican flavors when he comes to visit.  I made this dish before Thanksgiving; my husband and I absolutely love it.

In the past, I made this dish with brown rice, but the cooking time increased exponentially.  For practical purposes, I made it with white rice this time, and the cooking time was more accurate.  This recipe is from Everyday Food. I served it with sautéed greens which balanced nicely with the spiciness in the dish.

Yield: Makes 6 servings

  • 2 tablespoons vegetable oil
  • 8 to 10 boneless, skinless chicken thighs (about 2 pounds total)
  • 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 (I used a mini food processor.)
  • 2 large or 3 medium tomatoes, diced large
  • 1 cup long-grain white rice
  • lime wedges, for serving, optional
  • chopped cilantro leaves, for serving, optional
  1. 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. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot. If necessary, add a bit of water to release browned bits.
  3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes.
  4. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes.
  5. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
  6. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid.
  7. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more.
  8. Serve with lime wedges and cilantro, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Chipotle Chicken and Rice

  1. Barbara Kerr

    Any ideas about how to adapt this for Instant Pot? Looks amazing!

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