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Sometimes the best meals come from clean out the fridge nights. Last month I didn’t want to go to the grocery store and had only a few things left in my fridge and pantry. This forced me to be creative and work with what I had, which ended in this delicious chipotle chicken and rice. This is an easy one pot meal that is packed with flavor, healthy and delicious!

Key Ingredients and Substitutions;

  • Chicken Thighs – I used boneless skinless chicken thighs here, but you can also use skin on and bone in. Avoid breast, it will dry out.
  • Arborio Rice -Now with this recipe you really can use any rice. I happened to have arborio rice, which is a short grain rice that gives a starchier finish, but you can also use a long grain rice like basmati here.
  • Bell peppers – I use bell peppers for a mild flavor, but you can also use Anaheim or poblano.
  • Chicken Stock – Any stock works here, or even water.
  • Chipotle Peppers in Adobo – These are a must for the best flavor this recipe! But you can also use dried chipotle powder for a much milder flavor.
@kellyscleankitchen

How to make chipotle chicken and rice #chicken #chickenandrice

♬ Waltz of the Flowers – The Manhattan Pops
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 40 Mins
  • TOTAL TIME: 1 Hr

Ingredients:

  • 1 lb boneless skinless chicken thighs
  • salt and pepper
  • 1 tbsp chipotle or meat blend seasoning
  • 2 tbsp avocado oil
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1 tbsp freshly minced garlic
  • 1 tbsp tomato paste
  • 2 chipotle peppers in adobo, pureed
  • 1 cup arborio rice
  • 2.25 cups chicken stock

Preparation:

STEP 1.

Season the chicken with salt, pepper and seasoning blend and set aside.

STEP 2.

Preheat the oven to 325*F.

STEP 3.

In a large dutch oven over medium heat, add avocado oil and once hot, remove the chicken and sear until golden brown on both sides. Set aside.

STEP 4.

In the same pot add the onion and bell pepper and saute until translucent, salting as you go, around 5 minutes. Add the garlic and saute another 2 minutes. Stir in the tomato paste and blended chipotle peppers and coat the vegetables.

STEP 5.

Sprinkle in the rice all over and pour in the chicken stock. Season with salt and pepper to taste. Add the chicken back to the pot and bring the liquid up to a simmer. Top with a lid and transfer to the oven and bake for 25 minutes in the oven.

STEP 6.

Remove from the oven and cool for 5 minutes before serving. Enjoy!

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