Now that summer is here, who wants to be stuck in the kitchen all day?
A favorite one that we’ve made many times is Chipotle Chicken with Rice and Beans. It’s hearty and satisfying with two kinds of protein – chicken and beans. I used boneless skinless chicken breasts the first time, and while it was good, I highly suggest dark meat in this recipe. There’s less chance of over cooking it, and we find it tastes better (entirely optional).
The addition of chipotle pepper/s in adobo sauce gives a nice smoky flavor and a bit of kick! These peppers are actually smoked jalapenos in a tomato-based sauce with seasonings. Don’t be fooled by how small they are. After I removed the seeds and chopped up one, it looked quite innocent, so I used two. It was rather spicy!! I had to temper the dish down by adding a scoop of Greek yogurt, which tastes very similar to sour cream!
You can find chipotle peppers in adobo sauce in the Mexican or Latin aisle of your grocery store. You can freeze any leftover peppers since you only need one or two for this recipe. To freeze them, remove the seeds. Line an ice-cube tray with plastic wrap and place a pepper in each compartment. Spoon a bit of sauce on top and freeze until solid. Plop them out and place in a freezer bag until you need them. Don’t forget to label the bag 🙂
Chopped coriander is a favorite of ours and is very common in Mexican recipes. It really brightens up this dish.
Chipotle Chicken with Rice and Beans
Adapted from cbc.ca
- 1 lb (454 g) boneless skinless chicken thighs, cubed (about 6 pieces)
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp vegetable, canola or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 chipotle pepper (it may be called chipotle chiles) in adobo sauce, seeded and chopped
- 3/4 cup sodium-reduced chicken broth
- 1 cup water
- 1 19 oz can (540 ml) black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- Toss chicken with half each of the chili powder, salt and pepper. In a large Dutch oven or skillet, heat 2 tbsp of the oil over medium-high heat; brown chicken. Transfer to bowl
- Heat remaining 1 tbsp oil in pan over medium heat; cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes
- Stir in rice and chipotle; cook, stirring, for 2 minutes. Stir in broth and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
- Add chicken and black beans; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 10 minutes
- Sprinkle coriander on top and enjoy!