Chipotle Chicken and Rice

Sometimes there's ingredients you buy and end up using only a few and then you're left to wonder what else you could use them in. This was my predicament when I made the smoky beef tacos for the first time. I bought the smallest can of chipotle chiles I could find, but was still left with 90% of them leftover. Since then, I've started to look for recipes that I can make closely together so I don't end up wasting too much of what I've bought.

I took the leftovers of this meal to work for lunch this week, and I have to say that I think it was almost better the second time. The flavors are pretty intense, so if you're concerned about the level of spiciness you may want to use less of the chiles.


2 Tablespoons Vegetable Oil
8 Boneless, Skinless Chicken Thighs
Salt and Pepper
1 Medium Red Onion, Thinly Sliced Lengthwise
3 Garlic Cloves, Coarsely Chopped
½ Teaspoon Ground Cumin
2 Canned Chipotle Chiles in Adobo, Minced
2 Large Tomatoes, Diced Large
1 Cup Long Grain White Rice
Chopped Cilantro Leaves, for Serving (Optional)

In a heavy pot, heat oil over medium high. Season both sides of chicken with salt and pepper. Working in batches if necessary, brown chicken on both sides. Then transfer to a plate.

Reduce heat to medium. Add onion to pot and saute until soft, around five minutes, scraping up any browned bits from bottom of pot.

Add garlic, cumin, and chiles, and cook until the garlic is soft and fragrant. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices. Stir in 1 cup of 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. Sprinkle with cilantro leaves if desired once plated.

Serves 4

Adapted from Everyday Food, July/August 2009

Coming Soon: Lemon Chicken with Tabbouleh