Spicy Chipotle Chicken and Rice in a Single Pot

This dish taught me a valuable lesson: Always look in the mirror before venturing into public. I failed to do this. Four hours later, while still in public, I realized that I had a red sauce spot right on the center of my forehead. If someone had decided to lick it off of my face, they would have said, “Wow, that’s a delicious and spicy sauce. Where can I get more?” Well, weird stranger. You’re in the right place.

I love these one-pot meals because LESS DISHES need to be washed! And they always seem to be extra comforting. This chicken is more on the festive, fiery side, and I love it. To make it, start by seasoning a package of boneless, skinless chicken thighs with salt and pepper on both sides. Then, brown them in vegetable oil in a heavy-bottomed pot that has a lid. When the thighs are browned, set them aside on a plate. Well, maybe this chicken requires two dirty dishes.

To the same pot, add 1/2 of a thinly sliced onion and stir it around, scraping up any bits of browned chicken, until the onion softens. Then, add in 2 minced garlic cloves, 1/2 teaspoon of cumin, and 2-3 minced chipotle peppers (from a can). I used 3 chiles, and they were really spicy. Use 2 if you want to be extra cautious. I grabbed the chiles out of the can with my fingers, and my hand smelled like chipotle for the rest of the night. I thought it was wonderful, you might not. Stir everything around until the garlic softens.

Add in 1 can of diced tomatoes along with their juices and 1 teaspoon of salt. Fill the can 1/4 of the way with water and add that in too. Once the tomatoes come to a simmer, add the chicken back into the pot. Cover the pot, and let it simmer for 25 minutes.

When that time is up, remove the chicken from the pot again. Rinse off 1 cup of basmati rice, and stir it into the pot. Put the chicken back in, recover the pot, and let it simmer for 25 more minutes or until the rice is fully cooked.

Serve your spicy chicken and rice with plenty of cilantro and lime wedges. I also crisped a tortilla to help scoop the rice up. Steamed broccoli or another green vegetable makes a nice palate cleanser if the heat ever gets to be too much. Enjoy this one. I really did!

This recipe was adapted from Martha Stewart’s Everyday Food magazine.

Shopping list:

  • Boneless, skinless chicken thighs- 6-8 pieces
  • Basmati rice- 1 cup
  • Canned chipotle peppers in adobo sauce- 2 or 3 peppers
  • Diced tomatoes- 1 can
  • Onion- 1
  • Garlic- 2 cloves
  • Cumin- 1/2 teaspoon
  • Lime- 1
  • Cilantro
  • Vegetable oil- 2 tablespoons
  • Salt and pepper
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8 Responses to Spicy Chipotle Chicken and Rice in a Single Pot

  1. Claire says:

    This looks delicious! Probably because it looks similar to a dish my husband’s gran taught me years ago. The ingredients are essentially the same, except I use curry spices and tomato paste in place of the chipotle and tin toms. The outcome looks identical though and I can practically taste it through the monitor! Nom nom :)

  2. Jeff says:

    Looks amazing! The sauce does look forehead lickable… I love one pot meals!

  3. LaShonda says:

    I made this on Monday and it was DELICIOUS! I’ve been eating it for lunch and dinner the past couple days. One thing I would suggest is adding a little more water to it. I ended up having to add more water after I added the rice!

    Thank you for this recipe… it’s going to be a staple for me since I love spicy foods!

  4. tracy says:

    Made this today and it was fantastic! I couldn’t find chipotle peppers here in the UK, but was lucky to have found some chipotle paste. I used this and some chopped up red jalapenos, and it turned out terrifc. As noted in a previous post, I too needed to add more water as the rice was cooking. Easy to make and delicious. Thanks.

  5. Meghan says:

    This was great! I served it with avocado and lime. The leftovers tasted great. I only added one chili, and that was plenty spicy for us! I even added an extra can of tomatoes to cut the heat. Add gradually, unless you love really spicy foods.

  6. Evie says:

    When do you add the 2nd 1/2 of the onions?

    • Witty says:

      This recipe only calls for one half of an onion. Slice one half of an onion for the recipe, and store the other half of the onion for another use.

  7. Pingback: Great Recipe Finds | tammyehoney

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