Thursday, September 8, 2011

Chipotle Chicken and Rice


The recipe contains Chipotle Peppers in Adobo. It's the second recipe I have ever made using these spicy canned peppers. The first time I tried it, which was months ago, resulted in a chicken recipe so spicy we could hardly eat it. We like spice; so this is saying something.
Some time has passed and I decided to give them another try. We do like spicy, after all, and I knew if I could get the right amount we would probably really like it.
I used one pepper and the adobo sauce that was clinging to it and resisted any urge to add more. Good thing; there was PLENTY of spice with one pepper.
It was easily the best chicken and rice recipe I have every made. Most of my past attempts, made with canned soup, resulted in some pretty blah flavor. There was nothing blah about this recipe.
It was also quick and easy, and I can definitely make it on a work day as it only take about 45 minutes from start to finish. 

Ingredients:

1 Tbsp Vegetable Oil
1 large Boneless, skinless chicken breast - cut into large chunks
Coarse Salt And Ground Pepper
1 small Red Onion, thinly sliced lengthwise
1-2 Garlic Cloves, coarsely chopped
½ tsp Ground Cumin
1 Canned Chipotle Chiles In Adobo, minced
1 large Tomatoes, diced large
½ cup Long-Grain White Rice

Directions:

1.In a large heavy pot, heat oil over medium. Season chicken on both sides with ½ teaspoon salt and ½ teaspoon pepper. Brown chicken on both sides and transfer to clean plate. The chicken will still be quite raw, but no worries; it spends a lot more time cooking later.

2 Add onion and saute until soft, about 5 minutes, scraping bottom of the pan to incorporate all the flavor bits.

3.Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and ½ teaspoon salt and cook until tomatoes begin to break down and release their juices. Stir in ½ cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 10 minutes.

4.Stir in rice, making sure it is completely submerged in liquid. Cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Check rice when between 5-10 minutes left in cooking. If still firm you may need to add a bit more water.

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