Chipotle Chicken & Rice

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This Chipotle Chicken & Rice is a delicious one-pan meal for the whole family.

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This savory, comforting rice and chicken meal is made with a simple homemade chipotle butter. There is very mild spiciness from the chipotle pepper, but we like to step it up a bit with some crushed red pepper --totally optional.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Chicken thighs, bone-in & skin-on

• Garlic powder

• Onion powder

• Avocado oil (or a high-heat, neutral oil)

• Yellow onion

• Garlic

• Chicken stock

• Lemon

• White rice

• Crushed red pepper flakes (optional if you like spicy)

• Oregano, dried

• Kosher salt

• Black pepper

• Unsalted butter

• Chipotle pepper in adobo

• Optional for serving - fresh parsley and lemon wedges

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DIRECTIONS

STEP 1: CHIPOTLE BUTTER

• Preheat the oven to 350F. Combine the butter, chipotle pepper, garlic, red pepper (optional), and salt in a small bowl and mix well.

STEP 2: SEAR

• Preheat a large skillet over medium heat. Meanwhile, season the chicken with kosher salt, garlic powder, and onion powder. Sear the chicken, skin-side down, just until it gets golden brown and crispy. The chicken will not be fully cooked yet, only seared. Remove the chicken from the pan and cover with chipotle butter (retain 2 TBSP butter for the rice).

STEP 3: RICE

• Sautee the onion until translucent. Add in the garlic and sauté until fragrant and slightly browned. Then add in the chicken stock, lemon juice, oregano, 1/2 tsp salt, pepper, 2 TBSP chipotle butter, and white rice. If you like spicy, add in 1 tsp crushed red pepper. Bring to a simmer, then place the chicken on top of the rice

STEP 4: BAKE

• Bake in the oven at 350°F, covered, for 25-30 minutes until rice is soft. Remove the lid and check the chicken doneness. If needed, return to the oven, uncovered, to finish the chicken. The chicken is done when the internal temperature reaches 170°F.

• Optional - top with fresh chopped parsley and serve with lemon wedges.

  
  
  
  

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INGREDIENTS

Makes 3-4 servings

• 2 lbs chicken thighs, bone-in & skin-on

• Kosher salt to taste

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 TBSP avocado oil (or a high-heat, neutral oil)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 2 C chicken stock

• 1/2 lemon, juiced

• 1 C white rice, dry

• 1 tsp crushed red pepper flakes (optional if you like spicy)

• 1/2 tsp oregano, dried

• 1/4 tsp black pepper

• Optional - 1/2 TBSP fresh parsley, chopped

• Lemon wedges for serving

CHIPOTLE BUTTER

• 6 TBSP unsalted butter, softened

• 1 chipotle pepper in adobo, finely minced

• 1 clove garlic, minced

• 1 tsp crushed red pepper (optional if you like spicy)

• Salt to taste

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