Spicy bites of grilled chicken mixed with seriously flavorful rice to create this impromptu Mexican dinner. I made a huge batch of Chipotle Chicken last week and was left with several pieces of chicken after dinner.
I combined that spicy chipotle chicken with my favorite Mexican flavors and made my own version of Arroz con Pollo. This recipe turned out even better than I had hoped.
My initial sampling turned into almost a full portion immediately after I took the picture. Luckily, there was still plenty left for the rest of the family.
FREEZER MEAL: Let cool completely and then transfer to freezer safe containers or a large gallon sized freezer safe Ziploc bag. Thaw in the refrigerator and reheat in the microwave when ready to serve.
Chipotle Chicken and Rice (my version of Arroz con Pollo)
- 1 1/2 lbs chipotle chicken I used 4 boneless skinless thighs, grilled or broiled and chopped bite size, about 3 cups chicken
- 2 cups rice
- 4 cups broth
- 1 tablespoon butter
- 1/2 large onion about 1 cup diced
- 1/2 teaspoon kosher salt
- 1 chipotle pepper in adobo sauce minced fine
- 28 ounces diced tomatoes
- 1 1/2 tablespoons Mexican spice mix taco seasoning can be substituted
- Optional: Sour cream and/or chopped cilantro for topping
- In a large skillet, combine the rice and the chicken broth and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Transfer to a separate dish and cover to keep warm.
- In the hot skillet, melt the butter over medium high heat. Add the onion and salt and saute until tender and slightly browned, about 5-7 minutes. Add the chipotle pepper and saute for about a minute, until fragrant.
- Add the tomatoes and the Mexican seasonings and bring to a full simmer. Reduce the heat to medium low and simmer for about 10 minutes. Add the cooked chicken to the tomato mixture and simmer another minute, just to warm. Stir in the warm rice and serve immediately. Top with sour cream or cilantro as desired. Enjoy!