This weeks recipe is Chipotle Chicken and Rice, from Everyday Foods - link here. It makes 4 servings.
Ingredients:
Directions:
******The Verdict******
Whoa was this spicy! The recipes says it has a "subtle heat" but it hit my mouth like a freight train! After one bite I knew this was not something that the kids would eat, so I ended up making them something else for dinner. The rice seemed to be the spiciest, probably because of the adobe chilies clinging to it, so I ended up eating just the chicken. Matthew enjoyed the rice and chicken, and thought they had a wonderful flavor. This isn't something I would make again though, because it was too spicy for the kids and I don't like making two separate dinners. But if your family loves spicy hot dishes, this may be something you would enjoy!
Ingredients:
- 2 tablespoons vegetable oil
- 8 boneless, skinless chicken thighs (about 2 pounds total)
- 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
- 2 large tomatoes, diced large
- 1 cup long-grain white rice
- Lime wedges, for serving
- Chopped cilantro leaves, for serving (optional)
Directions:
- 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. 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 (if necessary, add a bit of water to release browned bits).
- 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.
******The Verdict******
Whoa was this spicy! The recipes says it has a "subtle heat" but it hit my mouth like a freight train! After one bite I knew this was not something that the kids would eat, so I ended up making them something else for dinner. The rice seemed to be the spiciest, probably because of the adobe chilies clinging to it, so I ended up eating just the chicken. Matthew enjoyed the rice and chicken, and thought they had a wonderful flavor. This isn't something I would make again though, because it was too spicy for the kids and I don't like making two separate dinners. But if your family loves spicy hot dishes, this may be something you would enjoy!
