Chipotle Chicken and Rice
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: www.marthastewart.com
Category: Grains
Ingredients
2 tablespoons Olive Oil3 cloves Garlic (chopped)
2 whole Chipotle Chilies (minced)
1 cup Long-Grain Rice
8 whole Chicken Thighs (boneless, skinless)
1 whole Red Onion (thinly sliced)
1⁄2 teaspoon Ground Cumin
2 whole Tomatoes (diced)
1⁄4 cup Cilantro (chopped)
1 whole Lime (cut into wedges)
2 teaspoons Salt
1⁄8 teaspoon Ground Black Pepper
Directions
- In a large Dutch oven, 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.