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Lidey's Table

Chipotle Braised Chicken and Rice

Thursday, March 22, 2018

This Chipotle Braised Chicken and Rice is my take on Arroz con Pollo, the Spanish / Latin American dish of baked chicken and rice.  While my version could hardly be called traditional, it’s a little punchier and smokier than the classic thanks to poblano and chipotle peppers. And with fire-roasted tomatoes, chicken stock, and almost a can of beer, the braising liquid turns into the most delicious sauce.

I serve the chicken and rice in shallow bowls topped with sliced avocado, a big dollop of sour cream, a slice of lime, and chopped herbs. (Cilantro if you like it, parsley if you don’t.)  The toppings make the whole thing fun to eat and are also a great balance to the heat in the dish.  Make a big batch of margaritas and some guac to start, and you have a perfect menu that’s a total crowd pleaser!

Chipotle Braised Chicken and Rice

Serves 4-5

  • 2 tablespoons extra virgin olive oil
  • 8 bone-in, skin-on chicken thighs (2½-3½ pounds total)
  • kosher salt and freshly ground black pepper
  • 1½ cups chopped yellow onion (1 large)
  • 1 cup (1/2-inch diced) poblano pepper (1 large)
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 cup light-colored beer, such as Modelo
  • 1 (28-ounce) can crushed, fire-roasted tomatoes, such as Muir Glen
  • 2 tablespoons diced chipotle peppers in adobo (2 peppers)
  • 1 tablespoon adobo sauce, from the can of chipotle peppers
  • 2 cups good-quality chicken stock
  • 1 cup long-grain white rice
  • 1 tablespoon freshly squeezed lime juice
  • 1 lime, halved through the stem and sliced crosswise 1/4-inch thick, for serving
  • sour cream, sliced avocado, and chopped fresh cilantro or parsley, for serving

Preheat the oven to 325 degrees.

In a medium (11-inch) Dutch oven, such as Le Creuset, heat the olive oil over medium-high heat. Pat the chicken thighs dry with paper towels and sprinkle both sides liberally with salt and pepper. Place four chicken thighs, skin side down, in the pot and cook for 6-7 minutes without moving, until browned. 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 four thighs.

Drain about half the fat from the pot, reduce the heat to low and add the onion, poblano pepper, garlic, cumin and oregano. Cook, stirring occasionally, for 8-10 minutes, until the onions are translucent and the peppers are tender. Add the beer and cook for 1 minute, scraping any browned bits from the bottom of the pan. Add the tomatoes, chipotle peppers, adobo sauce, chicken stock, and 2 teaspoons salt 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. Add the rice, 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. Set aside, covered, for 10 minutes. Stir in the lime juice, then serve immediately in shallow bowls, topped with sliced avocado, a dollop of sour cream, a lime slice, and chopped parsley or cilantro.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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