Sunday, August 4, 2013

A Great Dinner Idea

This is a recipe I tried because I had most of the ingredients on hand, so it wasn't too hard to just add a couple of things to my grocery list. This was really good. My husband and I liked it a lot. My boys ate the chicken and wouldn't touch the rice. You do what you can, eh?

Chipotle Chicken and Rice


2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pound 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


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 5 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 juice, 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.

Serves 4

Nutrition information: 474 calories, 18.4 g fat, 31.8 g protein, 43.5 g carb, 1.8 g fiber.

Source: Martha Stewart Everyday Food. You can find it here.

Notes: I added one more tomato (for a total of three). I also used chicken breasts instead of thighs. I had the chicken breasts on hand already, so I decided to use those instead of buying thighs.

I would also suggest watching the level of liquid when you add the rice. I think my rice needed just a little more water to make it just right. Even so, this was such a great meal. So easy to put together and very tasty. The lime adds such a nice pop. I would suggest serving this with sour cream as well as the lime and cilantro.

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