Easy Simple Chipotle Chicken and Rice
Infused with bold smoky flavors, this Easy Simple Chipotle Chicken and Rice recipe is the perfect one-pan dinner that’s bursting with spice and zest. Juicy, golden brown chicken thighs are simmered alongside tender long-grain white rice in a rich broth spiced with chipotle peppers in adobo, cumin, and paprika. The dish is finished with a refreshing sprinkle of fresh cilantro and a squeeze of lime for a vibrant citrusy balance. With minimal prep and only 35 minutes of cooking time, this crowd-pleasing meal is as convenient as it is flavorful. Whether you’re looking for a cozy weeknight dinner or a quick meal that’s packed with bold, smoky heat, this chipotle chicken and rice recipe will become a staple in your kitchen. Perfectly portioned for 4 servings and easy to customize, it’s a satisfying and versatile choice.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 pieces Chipotle peppers in adobo sauce
- 3 cloves Garlic cloves, minced
- 2.5 cups Chicken broth
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1.5 cups Uncooked long-grain white rice
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Lime, cut into wedges
Instructions
Season chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or deep pan over medium-high heat.
Sear the chicken thighs for about 3 minutes per side, or until golden brown. Remove the chicken from the pan and set aside (they do not need to be fully cooked at this stage).
Lower the heat to medium and add the minced garlic to the same pan. Sauté for about 30 seconds, or until fragrant.
Chop the chipotle peppers into small pieces and add them to the pan along with 1 teaspoon of cumin powder and 1 teaspoon of paprika. Stir well to combine.
Add 2.5 cups of chicken broth and bring the mixture to a gentle simmer. Scrape up any browned bits from the bottom of the pan to incorporate all the flavors.
Stir in 1.5 cups of uncooked long-grain white rice and 1/2 teaspoon of salt. Mix well to evenly coat the rice with the liquid.
Place the seared chicken thighs back into the pan on top of the rice. Cover the pan with a lid and reduce the heat to low.
Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked with an internal temperature of 165°F (74°C).
Remove the pan from the heat and let it rest for 5 minutes. Sprinkle the dish with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra zesty kick. Enjoy your Easy Simple Chipotle Chicken and Rice!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
