Tuesday, January 27, 2009

Chipotle Chicken and Rice

Recipe from Take-Out Tonight!

  • 1 t. olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 c. long-grain rice
  • 1 chipotle en adoba, chopped
  • 1 can (8-oz.) tomato sauce
  • 1 c. water
  • 12 pimiento-stuffed olives, chopped
  • 1 c. frozen peas
  1. Heat a large skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
  2. Add the onion, bell pepper, and garlic to the skillet. Cook over medium heat, stirring occasionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water, and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 20 minutes. Stir in the peas and heat through.
SErves 6

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