Spicy Chipotle Chicken and Rice in a Single Pot

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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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Stella’s Snow Day

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Does this look like a dog that can run and jump?

I think so. She can soar through the air with the greatest of ease.

She even puts her pointy ears back to be more aerodynamic. This picture also illustrates a fun photography technique. When shooting subjects that are moving past you quickly, too quickly to freeze them with adequate light exposure, you can capture their speed in two ways. First, you can hold the camera still and capture a blurry subject in front of a crisp background. Or second, you can move your camera with the subject as you take the picture. This will cause a crisp subject and a blurred background. I like the second effect here.

Stella also loves chasing her friends. ♥

But she likes catching them even more. Put your tails up!

Her smile says, “I’m exhilarated and fatigued!”

The best way to thaw out frosty paws after a romp in the snow is to get nestled in warm covers. This trick also melts icicle nose, as Stella is obviously aware.

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Sweet Potato Fries in Coconut Oil

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Sweet potato fries are delicious, and I love making them at home because they can be a little healthier. I usually buy pre-cut fries from Trader Joe’s, but when I got this MASSIVE sweet potato in my vegetable delivery, I knew just what to do with it.

I pulled out my mandoline and cut it into sticks. Perfect little fries. I usually use olive oil to make sweet potato fries, but this time, I decided to experiment with coconut oil. I thought a subtle hint of coconut would go really great with these fries, and it did. I definitely recommend it.

Coconut oil is a new discovery for me, and I’m in love. It smells so great. Don’t be put off by the fact that the oil is solid at room temperature. It melts easily. It’s high smoke point means that you can use it at hotter temperatures without burning it, unlike olive oil. It also adds a deliciously light hint of coconut to the foods you use it in, smells amazing as it cooks, and it’s a great moisturizer. Rub some on your hands or lips and watch it melt as it meets your skin. It’s pretty cool.

Preheat your oven to 400ºF. Put a tablespoon of coconut oil onto a baking sheet, and put it in the oven for a minute or two until it melts. Then, toss the sweet potatoes in it so they are fully coated, and season them with salt and pepper.

Bake the sweet potato fries for 15 minutes, and then toss them around. Bake them for another 15 minutes until they are browned and crisp. Yum!

Shopping list:

  • Sweet potato- 1
  • Coconut oil- 1 tablespoon
  • Salt and pepper
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