CHIPOTLE CHICKEN AND RICE RECIPE RECIPES

Name: Chipotle Chicken and Rice
Prep time: 20 min
Total time: 1 h 15 min
Ingredients: 2 tablespoons vegetable oil; 8 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; 2 large tomatoes, diced large; 1 cup long-grain white rice; Lime wedges, for serving; Chopped cilantro leaves, for serving (optional)

CHIPOTLE CHICKEN AND RICE RECIPE | MARTHA STEWART

Chipotle Chicken and Rice Recipe | Martha Stewart image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories Chicken Thigh Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
8 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
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

Steps:

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.
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).
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. Cover, reduce to a simmer, and cook 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 if desired.

Nutrition Facts : Calories 474 g, FatContent 18 g, FiberContent 1 g, ProteinContent 32 g

SLOW-COOKER CHIPOTLE CHICKEN AND RICE RECIPE ...

Slow-Cooker Chipotle Chicken and Rice Recipe ... image

Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and frozen corn make preparation simple.

Provided by Betty Crocker Kitchens

Total Time 6 hours 45 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

3- to 3 1/2-lb cut-up broiler-fryer chicken, skin removed
1 teaspoon garlic salt
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
1 cup frozen corn, thawed
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 chipotle chilies in adobo sauce (from 7-oz can), chopped (2 tablespoons)
1 cup uncooked instant rice

Steps:

Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
Cover and cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

Nutrition Facts : Calories 480 , CarbohydrateContent 49 g, CholesterolContent 120 mg, FatContent 1 , FiberContent 4 g, ProteinContent 46 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 8 g, TransFatContent 0 g

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