Chipotle Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons vegetable oil4 boneless, skinless chicken breast (about 2 pounds total)Coarse salt and ground pepper1 medium red onion, thinly sliced lengthwise3 garlic cloves, coarsely chopped1/2 teaspoon ground cumin2 canned chipotle chiles in adobo, minced2 large tomatoes, diced large1 cup long-grain white riceLime wedges, for servingChopped cilantro leaves, for serving (optional)
1. 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.
2. 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).
3. 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.
4. 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.
5. Quesadilla variation: To make a filling for quesadillas, cut chicken into bite-size pieces before cooking and omit the water and rice. Then simmer, uncovered (cooking time is the same).
Serving Size: Makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALAMBERT0.
2. 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).
3. 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.
4. 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.
5. Quesadilla variation: To make a filling for quesadillas, cut chicken into bite-size pieces before cooking and omit the water and rice. Then simmer, uncovered (cooking time is the same).
Serving Size: Makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALAMBERT0.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 6.6 g
- Cholesterol: 68.4 mg
- Sodium: 518.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.8 g
- Protein: 29.1 g
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