This is originally a Martha Stewart recipe that I've spiced up a little. I love making this for weeknight dinners and having the leftovers at work for lunch during the week.
Ingredients:
2 tablespoons olive oil
2 chicken breasts, cut into 4 roughly equal-size pieces
salt and pepper
1/2 red onion, diced
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
1 teaspoon sauce from chipotle chilies in adobo
2 large tomatoes, diced large
1 jalapeño, diced
1 red pepper, diced
1 1/2 cups water
1 cup long-grain white rice
Juice of 1 lime
Chopped cilantro leaves, for garnish
Preparation:
1. Heat oil over medium-high in a large skillet. Season chicken on both sides with salt and pepper. Brown chicken on both sides, about 6 minutes total; transfer to a plate. Cover with foil.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes.
3. Add garlic, jalapeño and red pepper. Cook for 2-3 minutes.
4. Add cumin, chiles, and chili sauce; stir well.
5. Add tomatoes and dash of salt and cook until tomatoes begin to break down and release their juices, 3 minutes.
6. Stir in 1 cup water and lime juice.
7. 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. Stir occasionally.
8. Garnish with cilantro.
Ingredients:
2 tablespoons olive oil
2 chicken breasts, cut into 4 roughly equal-size pieces
salt and pepper
1/2 red onion, diced
3 garlic cloves, minced
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
1 teaspoon sauce from chipotle chilies in adobo
2 large tomatoes, diced large
1 jalapeño, diced
1 red pepper, diced
1 1/2 cups water
1 cup long-grain white rice
Juice of 1 lime
Chopped cilantro leaves, for garnish
Preparation:
1. Heat oil over medium-high in a large skillet. Season chicken on both sides with salt and pepper. Brown chicken on both sides, about 6 minutes total; transfer to a plate. Cover with foil.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes.
3. Add garlic, jalapeño and red pepper. Cook for 2-3 minutes.
4. Add cumin, chiles, and chili sauce; stir well.
5. Add tomatoes and dash of salt and cook until tomatoes begin to break down and release their juices, 3 minutes.
6. Stir in 1 cup water and lime juice.
7. 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. Stir occasionally.
8. Garnish with cilantro.