Springsteen is my favorite Rocker, and Chipotle is my favorite pepper. Just thought you might want to know.
I found this recipe on The Noshery, and prepared it almost exactly as written. I took her advice, and used chicken broth rather than water.
Oh, and enjoy!
- 2 tablespoons vegetable oil
- 8 boneless, skinless chicken thighs (about 2 pounds total)
- Coarse salt and ground pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon ground cumin
- 2 canned chipotle chiles in adobo, minced (I used a 7 oz can of chipotle sauce instead)
- 2 large tomatoes, diced large
- 1 cup long-grain white rice
- 1 cup chicken broth
- Lime wedges, for serving
- Chopped cilantro leaves, for serving (optional)
In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper (I used Old Bay instead). Brown chicken in batches, do not crowd the chicken, about 6 minutes total; transfer to a plate.
Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot. You can add a bit of water to release browned bits, if needed.
Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in chicken broth and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
Remove chicken and stir in rice, making sure it is completely submerged in liquid. Place chicken over rice, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more.
Serve with lime wedges and cilantro if desired.