One Pot Chipotle Chicken and Rice
This One Pot Chipotle Chicken and Rice is as warm and comforting as the chicken and rice you remember eating as a child. But, the spicy chipotles and the cilantro give the dish so much more flavor than old-fashioned chicken and rice.
One of the things I love about this recipe is that it takes just as good reheated the next day as it does the night you make it. So it’s a great choice for when you need a dish that can be cooked one day and eaten a day or two later. To reheat it, just pop individual plates in the microwave for two minutes.
If you don’t like spicy food, just omit the chipotle peppers. The dish will still taste fantastic. Also, feel free to use medium grain or long grain white rice in place of the Arborio rice. And, you can use green bell peppers in place of the cubanelle peppers.
One Pot Chipotle Chicken and Rice
Equipment
- Enamaled Cast Iron Dutch Oven or other pot
- Food processor
Ingredients
- 1 lb boneless, skinless chicken thighs (well-dried)
- 1 tbsp olive oil
- 1 tsp each garlic powder and onion powder
- ¼ tsp. each kosher salt and black pepper
- 1 cup cilantro
- 4 cloves of garlic
- 1 cup chopped onion
- 4 plum tomatoes, chopped
- 2 tbsp. canned chipotle peppers with sauce
- 2 cubanelle peppers, stemmed and seeded and chopped
- 1 tsp dried oregano
- 2 cups chicken broth
- 1 cup arborio rice
- 1 cup frozen peas
- 1/2 cup sliced green olives
- 1/2 cup roasted red pepper, chopped
Instructions
- In a Dutch oven, heat the olive oil, and brown the chicken thighs that have been seasoned with kosher salt, pepper, onion powder and garlic powder. You may have to brown the chicken in several batches so that the pan does not get overcrowded.
- While the chicken is browning, use a food processor to puree the cilantro, garlic, onion, tomatoes, and chipotles. Add to the Dutch oven with the browned chicken.
- Also add to the Dutch oven, the cubanelles, the chicken broth, and the oregano. Simmer covered for 30 minutes.
- Using two forks shred the chicken. Add rice and bring to a boil, then cover the pot and simmer for 20 minutes.
- Stir in peas, roasted peppers, and olives and serve.
