Spicy Chipotle Chicken and Rice in a Single Pot

This dish taught me a valuable lesson: Always look in the mirror before venturing into public. I failed to do this. Four hours later, while still in public, I realized that I had a red sauce spot right on the center of my forehead. If someone had decided to lick it off of my face, they would have said, “Wow, that’s a delicious and spicy sauce. Where can I get more?” Well, weird stranger. You’re in the right place.

I love these one-pot meals because LESS DISHES need to be washed! And they always seem to be extra comforting. This chicken is more on the festive, fiery side, and I love it. To make it, start by seasoning a package of boneless, skinless chicken thighs with salt and pepper on both sides. Then, brown them in vegetable oil in a heavy-bottomed pot that has a lid. When the thighs are browned, set them aside on a plate. Well, maybe this chicken requires two dirty dishes.

To the same pot, add 1/2 of a thinly sliced onion and stir it around, scraping up any bits of browned chicken, until the onion softens. Then, add in 2 minced garlic cloves, 1/2 teaspoon of cumin, and 2-3 minced chipotle peppers (from a can). I used 3 chiles, and they were really spicy. Use 2 if you want to be extra cautious. I grabbed the chiles out of the can with my fingers, and my hand smelled like chipotle for the rest of the night. I thought it was wonderful, you might not. Stir everything around until the garlic softens.

Add in 1 can of diced tomatoes along with their juices and 1 teaspoon of salt. Fill the can 1/4 of the way with water and add that in too. Once the tomatoes come to a simmer, add the chicken back into the pot. Cover the pot, and let it simmer for 25 minutes.

When that time is up, remove the chicken from the pot again. Rinse off 1 cup of basmati rice, and stir it into the pot. Put the chicken back in, recover the pot, and let it simmer for 25 more minutes or until the rice is fully cooked.

Serve your spicy chicken and rice with plenty of cilantro and lime wedges. I also crisped a tortilla to help scoop the rice up. Steamed broccoli or another green vegetable makes a nice palate cleanser if the heat ever gets to be too much. Enjoy this one. I really did!
This recipe was adapted from Martha Stewart’s Everyday Food magazine.
Shopping list:

• Boneless, skinless chicken thighs- 6-8 pieces
• Basmati rice- 1 cup
• Canned chipotle peppers in adobo sauce- 2 or 3 peppers
• Diced tomatoes- 1 can
• Onion- 1
• Garlic- 2 cloves
• Cumin- 1/2 teaspoon
• Lime- 1
• Cilantro
• Vegetable oil- 2 tablespoons
• Salt and pepper    http://www.wittyinthecity.com/2012/02/spicy-chipotle-chicken-and-rice-in-a-single-pot/