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Chipotle Braised Chicken and Rice
Recipe

22 INGREDIENTS • 11 STEPS • 1HR 20MINS

Chipotle Braised Chicken and Rice

5
1 rating
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.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
1HR 20MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Yellow Onion
1 1/2
Yellow Onions, chopped
Poblano Pepper
1 cup
Garlic
2 cloves
Garlic, thinly sliced
Ground Cumin
1 tsp
Ground Cumin
Light Beer
3/4 cup
Light Beer
Fire Roasted Diced Tomatoes
1 can
(28 oz)
Fire Roasted Diced Tomatoes
Chicken Stock
2 cups
Chicken Stock
Long Grain White Rice
1 cup
Long Grain White Rice
Lime
1/2
Lime, freshly squeezed
Lime
1
Lime, sliced, halved
Sour Cream
to taste
Sour Cream
optional
Avocado
to taste
Avocados, sliced
optional
Fresh Cilantro
to taste
Fresh Cilantro, chopped
optional
Fresh Parsley
to taste
Fresh Parsley, chopped
optional
Salt
1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
747
Fat
22.4 g
Protein
75.8 g
Carbs
56.0 g
Add to plan
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Chipotle Braised Chicken and Rice
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
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 Bone-in, Skin-on Chicken Thighs (8) dry with paper towels and sprinkle both sides liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 2 In a medium (11-inch) Dutch oven, heat the Extra-Virgin Olive Oil (2 Tbsp) over medium-high heat. Pat the Bone-in, Skin-on Chicken Thighs (8) dry with paper towels and sprinkle both sides liberally with Kosher Salt (to taste) 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 Pepper (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 5 Drain about half the fat from the pot, reduce the heat to low and add the Yellow Onions (1 1/2), Poblano Pepper (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 (1/2) 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!
step 11 Enjoy!
Tags
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American
Healthy
Shellfish-Free
Dinner
Winter
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