Best 6 Chipotle Chicken And Rice Recipes

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**Unveiling the Chipotle Chicken and Rice: A Culinary Journey of Bold Flavors and Comforting Textures**

Prepare to embark on a tantalizing culinary journey with the Chipotle Chicken and Rice, a dish that harmoniously blends smoky, spicy, and savory flavors with the comforting warmth of fluffy rice. This delectable creation showcases juicy, tender chicken infused with the distinctive heat of chipotle peppers, complemented by a vibrant array of spices and seasonings. The chicken is carefully simmered in a rich sauce, allowing the flavors to meld and permeate every bite. Accompanying the chicken is a bed of perfectly cooked rice, offering a soft and fluffy canvas for the bold flavors to shine. Whether you prefer the classic combination of white rice or the nutty heartiness of brown rice, each grain absorbs the delectable sauce, creating a symphony of flavors and textures in every spoonful. Get ready to indulge in this irresistible dish that promises to captivate your taste buds and leave you craving more. Explore the diverse recipes featured in this article, ranging from the traditional Chipotle Chicken and Rice to innovative variations that incorporate unique ingredients and cooking techniques.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS



Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 20

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
One 15-ounce can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
2 cups instant white rice
One 14-ounce can coconut milk
1 cup water
One 15-ounce can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

Steps:

  • For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
  • In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
  • Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
  • For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

CHIPOTLE CHICKEN AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

SLOW-COOKER CHIPOTLE CHICKEN AND RICE



Slow-Cooker Chipotle Chicken and Rice image

Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and frozen corn make preparation simple.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 4

Number Of Ingredients 8

3- to 3 1/2-lb cut-up broiler-fryer chicken, skin removed
1 teaspoon garlic salt
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
1 cup frozen corn, thawed
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 chipotle chilies in adobo sauce (from 7-oz can), chopped (2 tablespoons)
1 cup uncooked instant rice

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
  • Cover and cook on Low heat setting 5 to 6 hours.
  • Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE



Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice image

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 4

Number Of Ingredients 10

1 1/4 pounds boneless skinless chicken thighs
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (4.5 ounces each) Old El Paso™ chopped green chiles
2 chipotle chiles (from 6-ounce can),seeded and chopped
1 envelope (0.87 ounce) chicken gravy mix
1 package (6.8 ounces) Spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato, seeded and chopped ( 3/4 cup)
Chopped fresh cilantro, if desired

Steps:

  • Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours.
  • About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
  • Meanwhile, gently stir tomato into chicken mixture.
  • To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 90 mg, Fat 1, Fiber 21 g, Protein 51 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS



SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS AND JAMAICAN RICE AND PEAS image

Categories     Chicken

Yield 4

Number Of Ingredients 21

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Rice & Peas:
2 cups instant white rice
1 (14-ounce) can coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

Steps:

  • Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal. Rice & Peas: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

CHIPOTLE CHICKEN AND RICE



CHIPOTLE CHICKEN AND RICE image

Categories     Chicken

Number Of Ingredients 11

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 (or 14.5 oz can of diced tomatoes, drained)
1 cup long-grain white rice
lime wedges, for serving (optional)
chopped cilantro leaves, for serving (optional)

Steps:

  • In a large Dutch oven, heat oil over medium-high heat. 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 the chicken 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, about 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, about 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.

Tips:

  • For the best flavor, use a combination of dark and light meat chicken. Bone-in, skin-on chicken thighs are a great option.
  • Make sure to season the chicken generously with the chipotle chili powder, cumin, and salt. This will help to give the chicken a delicious, smoky flavor.
  • Don't be afraid to adjust the amount of chipotle chili powder to your taste. If you like things spicy, add more chili powder. If you prefer a milder flavor, use less.
  • Be sure to cook the chicken until it is cooked through. This will help to ensure that the chicken is safe to eat.
  • Serve the chicken and rice with your favorite toppings. Some popular options include guacamole, sour cream, salsa, and shredded cheese.

Conclusion:

This chipotle chicken and rice recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is flavorful and tender, and the rice is perfectly cooked. The combination of the chipotle chili powder, cumin, and salt gives the dish a delicious, smoky flavor. This recipe is sure to become a favorite in your household.

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