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RECIPE
21 INGREDIENTS11 STEPS1hr 20min

Chipotle Braised Chicken and Rice

5.0
1 Ratings
This version of chicken and rice or Arroz con Pollo is a bit punchier than the classic. The juicy chicken really absorbs all the flavor down to the bone. And with fire-roasted tomatoes, chicken stock, and beer, the braising liquid turns into the most delicious sauce. It's easy enough for a weeknight dinner, and fancy enough for a dinner party.
Chipotle Braised Chicken and Rice Recipe | SideChef
This version of chicken and rice or Arroz con Pollo is a bit punchier than the classic. The juicy chicken really absorbs all the flavor down to the bone. And with fire-roasted tomatoes, chicken stock, and beer, the braising liquid turns into the most delicious sauce. It's easy enough for a weeknight dinner, and fancy enough for a dinner party.
LideyLikes
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 20min
Total Time
$3.20
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
1 1/2
Yellow Onions , chopped
1 cup
2 cloves
Garlic , thinly sliced
1 tsp
Ground Cumin
3/4 cup
Light Beer
1 can
(28 oz)
Fire Roasted Diced Tomatoes
1 Tbsp
Adobo Sauce
2 cups
Chicken Stock
1 cup
Long Grain White Rice
1 Tbsp
Lime Juice , freshly squeezed
1
Lime , sliced, halved
to taste
(optional)
to taste
Avocados , sliced
(optional)
to taste
Fresh Cilantro , chopped
(optional)
to taste
Fresh Parsley , chopped
(optional)
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
762
FAT
22.5 g
PROTEIN
76.2 g
CARBS
59.9 g

Cooking Instructions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
In a medium (11-inch) Dutch oven, heat the Extra-Virgin Olive Oil (2 Tbsp) over medium-high heat. Pat the Tyson® Chicken Thighs (8) dry with paper towels and sprinkle both sides liberally with Kosher Salt and Freshly Ground Black Pepper (to taste) .
Step 3
Place 4 chicken thighs, skin side down, in the pot and cook for 6-7 minutes without moving, until browned.
Step 4
Turn the pieces over and cook, skin side up, for 3-4 minutes, until browned. Remove to a plate and set aside. Repeat with the remaining 4 thighs.
Step 5
Drain about half the fat from the pot, reduce the heat to low and add the Yellow Onions (1 1/2) , Poblano Peppers (1 cup) , Garlic (2 cloves) , Ground Cumin (1 tsp) , and Dried Oregano (1 tsp) . Cook, stirring occasionally, for 8-10 minutes, until the onions are translucent and the peppers are tender.
Step 6
Add the Light Beer (3/4 cup) and cook for a minute, scraping any browned bits from the bottom of the pan.
Step 7
Add the Fire Roasted Diced Tomatoes (1 can) , Chipotle Peppers in Adobo Sauce (2 Tbsp) , Adobo Sauce (1 Tbsp) , Chicken Stock (2 cups) , and Salt (1/2 Tbsp) and stir to combine. Bring to a simmer, then add the chicken thighs, along with any juices that have accumulated on the plate. Cover and bake for 20 minutes.
Step 8
Add the Long Grain White Rice (1 cup) stirring gently to make sure all the rice is submerged in the braising liquid, and return to the oven for 25 more minutes, covered, until the rice is almost tender and the broth has thickened.
Step 9
Set aside, covered, for 10 minutes.
Step 10
Stir in the Lime Juice (1 Tbsp) , then serve immediately in shallow bowls, topped with Avocados (to taste) , a dollop of Sour Cream (to taste) , some Lime (1) and chopped Fresh Parsley (to taste) or Fresh Cilantro (to taste) .
Step 11
Enjoy!
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Nutrition Per Serving
Calories
762
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
292.6 mg
98%
Carbohydrates
59.9 g
22%
Fiber
7.9 g
28%
Sugars
15.0 g
--
Protein
76.2 g
152%
Sodium
2176.5 mg
95%
Vitamin D
--
--
Calcium
230.1 mg
18%
Iron
7.1 mg
39%
Potassium
329.7 mg
7%
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