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)
Servings: 6 servings
Ingredients
- 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
Instructions
- 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!
Notes
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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Jenn says
ooohhhh.. I love arroz con pollo and this version looks and sounds perfect! I make something very similar to this, but will still try your version the next time I'm in the mood for it!
Tricia @ Saving room for dessert says
I wish I had time to try all your recipes – but this one is going on my table! What's not to love – delicious!
Big Dude says
Your version looks delicious Mary
Lisa says
I would totally love the spice in this one.
The Café Sucré Farine says
I just made a green (cilantro & spinach) version of this. We loved it and know would go crazy over this one too. It looks and sounds fantastic!
Denise [email protected] Brazil To You says
Mary:
I am afraid that If I put your arroz con pollo in front of my husband, I'd not have a single spoonful of it. :)It looks terrific!!
Lea Ann (Cooking On The Ranch) says
Pinned
Chris says
Arroz con pollo is a personal favorite of mine, I like all of the versions that I have made so I look forward to trying yours.