The other day I knew I wanted chicken and rice and I felt like a good one pot dish was in order. Something that could sit on the stove top and just absorb some great flavors while combining to make a fabulous dish. You know some good comfort food, so I googled chicken, rice, one pot. I found a bunch of recipes that I had created in some form or another. Then I saw this one - Chipotle Chicken and Rice and chipotle lover in me zeroed in and I knew this was dinner. I was definitely concerned that the chipotle might be too much for the kids and it was a little spicy for my Little Man but Sweet Girl really enjoyed this, so depending on your family's heat tolerance you can decide how much chipotle to add to your meal. I fell in love with this dish and I plan on making it a lot more. The aroma that filled the house was also amazing and this dish is a keeper for so many reasons. I definitely recommend giving this one a try as an alternative to your usual chicken and rice dishes....Enjoy!!
recipe from Martha Stewart
What you need:
2 tablespoons of vegetable oil
8 chicken thighs
Kosher salt and pepper
1 medium red onion, sliced crosswise
3 garlic cloves, chopped
1/2 teaspoon cumin
2 canned chipotle chilies, chopped
2 large tomatoes, diced large
1 cup of long grain rice
What you do:
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 and then transfer to a plate.
Reduce heat to medium. Add the onion and saute until soft, about 5 minutes, be sure to scrape up any brown bits from bottom of pot (you will probably need to add a bit of water to release brown bits).
Add the garlic, cumin, and chilies and cook until garlic is soft and fragrant, 2 minutes. Add the chopped tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup of water and return the chicken thighs along with any accumulated juices to the pot. Cover the pot and reduce to a simmer, and cook for 25 minutes.
Remove several pieces of chicken to make room for the rice, stir in rice, making sure it is completely submerged in liquid. Replace the 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.