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26 March 2010

Chipotle Chicken & Rice

This comes from Martha Stewart's website...very yummy!!!  The only thing we did to change it was to use b/s chicken breasts in place of the b/s chicken thighs.  Check out the bottom of the recipe for directions on how to make it into quesadillas or burrito filling!  Very versatile recipe for chicken!

Makes 4 servings (as you know, 4 servings in our house is a joke, so this is doubled if not tripled for our crew)

2 Tbs oil (we only use olive but you can use veg. if you prefer)
8 boneless skinless chicken thighs (about 2 lbs)
salt & pepper
1 med red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 tsp ground cumin
2 canned chipotle chiles in adobo, minced
2 lg tomatoes, diced large
1 c long-grain white rice
Lime wedges, for serving

In a lg Dutch oven or heavy pot, heat oil over med-high heat. 
Season chicken with salt & pepper...
Working in batches so as to not over-crowd your pan, brown chicken on both sides, about 6 min total (more if you are using the chicken breasts) & transfer to a plate while you finish the remaining chicken.
Reduce heat to med. & add onion sauteing until soft, about 5 min. scrapping up any browned bits from the chicken (if you need to, you can add a little water to help loosen them up)
Add garlic, cumin, and chiles to the onion mixture.  Cook until garlic is soft, about 2 min. 
Add in the tomatoes and 1 tsp salt, cooking the tomatoes until they begin to break down & release the juices, about 3 min.
Stir in 1 c water & return all the chicken to the pot.  Cover, reduce to a simmer, and cook 25 minutes.
Remove some of the chicken and add in the rice, stirring to make sure its completely covered in liquid.  Replace the chicken you just took out, cover again & cook until the rice is done & liquid has been absorbed, about 25-30 minutes.
Serve with lime wedges & chopped up cilantro if desired.

***They offer up a Quesadilla Version***
the only difference is that you cut up the chicken into bite sizes before cooking & you omit the 1 c water & rice.  Simmer, uncovered till chicken begins to fall apart.

***We use this recipe as it is called to cook in its entirety, to make up burritos.  We love eating rice in our burritos, so this filling topped with some shredded cheese, is a fabulous change of pace from the beans & meat burritos.

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