Thursday, May 19, 2005

Chipotle Chicken and Rice

Chipotle Chicken and Rice (Adapted from Everyday Food)

2 tablespoons canola oil
1 1/2 to 2 pounds boneless, skinless chicken thighs
salt and fresh ground black pepper
3/4 cup thinly sliced red onion
4 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
1 to 2 chipotle chiles, canned in adobo, minced
2 large tomatoes, chopped into chunky pieces
1 cup chicken broth or water
1 cup basmati rice
lime wedges and chopped cilantro, for serving

In a large Dutch oven, heat oil over medium-high. Season both sides of chicken with salt and pepper - working in two batches, place chicken into the pan and brown on both sides, about 6 minutes total per batch. Transfer chicken to a plate and set aside.

Reduce heat to medium and stir in onions and season with a pinch of salt - cook until tender, about 5 minutes. Use a sturdy spatula to scape up any of the browned bits stuck on the bottom as the onions cook - if the pot seems too dry to do this, pour in a little water, if needed, to help the process along. Stir in garlic, cumin and chiles - cook until fragrant, about 1 to 2 minutes.

Stir in tomatoes and season with 1 teaspoon salt. Cook until the tomatoes begin to break down and become juicy, about 3 minutes. Stir in broth, chicken and any juices left on the plate into the pot. Cover, reduce heat and simmer for 25 minutes.

Remove chicken from the pot and stir in rice, making sure the rice is completely covered with liquid. Place the chicken back into the pot and cover - continue to cook until the liquid has been absorbed and rice is tender, about 25 minutes more. Remove and serve with lime wedges and chopped cilantro.

Makes about 4 servings.

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1 comment:

  1. Yum! I can't wait to try this recipe. Sounds delicious, easy, and oh-look one pot!