Monday, August 10, 2009

Chipotle Chicken and Rice

We both really enjoyed this rice dish and found it quite comforting after a long Monday back to work.  The chipotle and lime flavor were a perfect compliment to one another and the tomatoes stewed down into a thick gravy-like consistency. I loved the simplicity of ingredients, which is something that I’ve been drawn to when cooking the last few days.

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  • 2 tablespoons vegetable oil
  • 8 boneless, skinless chicken thighs (about 2 pounds total) -I used chicken tenderloins
  • 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
  • 2 large tomatoes, diced large -I used 28 oz can diced tomatoes
  • 1 cup long-grain white rice –I used brown rice
  • Lime wedges, for serving
  • 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 sauté 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. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot.
  4. Stir in rice, making sure it is completely submerged in liquid. Cover and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more (for brown rice 10-15 minutes additional time is needed). Serve with lime wedges and cilantro if desired. foodblog 001
Recipe courtesy of Everyday Food

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