Chipotle chicken and rice

This is a pretty good one pot dinner and easy to make. It didn't knock our socks off though but it is a solid meal and makes enough for a family. Its more ho hum then WOW! If I made it again I might use chicken breasts rather than thighs and shred them into the rice in the end and also add some veggies to the mix to make it more balanced.

You can use leftovers for quesadillas the following day. Two meals in one...sweet!

Recipe from Everyday Food Magazine (July/Aug 2009 issue)
Serves 4
Prep time: 20 min
Total time: 1 hr 20 min

2 tablespoons vegetable oil
8 skinless chicken thighs (about 2 pounds)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced (if you want less spice use 1- 1.5)
2 large tomatoes, diced large
1 cup long-grain white rice
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 salt and pepper. Working in batches, brown chicken on both sides, 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.

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 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, 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.

** Note - I thought it was pretty spicy with 2 chipotles (and I like spice). If you don't want it quite as zesty use a bit less.

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