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.