One Pot Chipotle Chicken And Rice
This one pot meal solves most of life’s never ending problems. First off, there’s juicy, crispy chicken thighs, there’s only one pot needed to cook this entire dinner, that translate over to the next best thing, only one pot to clean when dinner is done. (Jump to Recipe)
And this is why I’m making this one pot chipotle chicken and rice dish, again, next week and week after.
Ingredients For The Best Chicken And Rice:
Skin-on, bone-in chicken thighs are always the juiciest and tender part of the chicken. Skin-less, bone-less will work well too and cooking times don’t need to be adjusted.
Basmati rice is used here and it’s a long-grain rice that’s naturally aromatic. It’s one of my favorites!
Seasoning mix that’s super flavorful and made of a few kitchen staples. Paprika, garlic powder, onion powder, salt, and pepper.
Garnish is a must. Cilantro and lime brings more fresh flavor and zest to this dish. If you’re not a fan of cilantro, use parsley instead. Lemon will work too.
To Make This One Pot Chicken And Rice:
Season and sear the chicken thighs – they’re seasoned with paprika, garlic powder, onion powder, salt and pepper then seared in a hot pot with oil on both sides until crispy. Set them aside on a plate in the meantime.
Next, throw in sliced mini sweet peppers with a diced onion and sauté until soft. Then, throw in the rice, chicken broth, chipotle peppers, chile peppers and remaining seasoning, give it a good stir, and place the chicken back into the pot, right on top of the rice. Lower the heat down. Place the lid on and let the heat do the rest of the work.
Garnish with cilantro and lime wedges and you have a slice of heaven in your kitchen.
Be sure to check out a few of my favorite One Pot meals:
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
One Skillet Sun-Dried Tomato Chicken And Orzo
If you make these One Pot Chipotle Chicken And Rice, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
One Pot Chipotle Chicken And Rice
This one pot meal solves most of life’s never ending problems. First off, there’s juicy, crispy chicken thighs, there’s only one pot needed to cook this entire dinner, that translate over to the next best thing, only one pot to clean when dinner is done.
Ingredients
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp olive oil, divided
- 4 bone-in, skin-on chicken thighs
- 2 cups mini sweet pepper, sliced
- 1 yellow onion, diced
- 1 cup basmati rice, uncooked
- 2 1/4 cups chicken broth
- 3 chipotle peppers in adobo sauce, minced
- 4 oz diced green chiles (apx. 1/2 cup)
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
Instructions
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Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Divide in half and set aside.
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Rub both sides of chicken thighs with 2 tbsp olive oil and half of the seasoning mix.
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Heat 2 tbsp olive oil in a large skillet over medium/high heat. Once hot, add chicken to the pan. Cook 2-3 minutes per side until golden. Transfer to a plate.
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Add sweet peppers and onion to the pot. Sauté for 1 minutes, until tender.
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Add rice, chicken broth, chipotle peppers, green chiles, and remaining seasoning mix. Stir to combine. Transfer chicken back to the pot on top of the rice. Reduce heat to medium. Cover with lid and cook for 20-25 minutes until chicken is cooked through.
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Garnish with chopped cilantro and serve with lime wedges.
