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One-Pot Spicy Adobo Chicken and Rice: A Flavorful Dinner Delight

One-Pot Spicy Adobo Chicken and Rice is a quick and flavorful dish that combines rich adobo sauce and chipotle chiles for a delightful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces skinless, boneless chicken thighs Can substitute with chicken breasts if desired.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground for best flavor.
For the Spice Blend
  • 1 teaspoon ground cumin Divide for layering flavor.
  • 1 teaspoon smoked paprika Regular paprika can be substituted.
For the Base
  • 2 tablespoons olive oil Can substitute with neutral oil.
  • 1 medium yellow onion Can substitute with shallots.
  • 3 cloves garlic Fresh garlic is best.
For the Rice and Liquid
  • 1 cup long-grain white rice Can substitute with brown rice if adjusting liquid.
  • 1 tablespoon apple cider vinegar White vinegar can be used as a substitute.
  • 2 cups low-sodium chicken broth Vegetable broth works for vegetarian option.
For the Heat and Flavor
  • 2 pieces chipotle chiles in adobo sauce Increase for more heat or substitute with jalapeños.
  • 1 teaspoon dried oregano Fresh oregano can be used.
  • 1 teaspoon garlic powder Skip if using fresh garlic.
  • 1 teaspoon onion powder Skip if using fresh onion.
For the Nutrition
  • 2 cups chopped Tuscan kale Spinach or Swiss chard can be used as substitutes.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by seasoning 4 skinless, boneless chicken thighs with kosher salt, freshly ground black pepper, half of the ground cumin, and smoked paprika. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and brown them for about 5-7 minutes. Remove and rest on a plate.
  3. Add a finely chopped yellow onion and 3 minced cloves of garlic to the pot. Sauté for 2-3 minutes until onions are soft and fragrant.
  4. Stir in 1 cup of long-grain white rice, 1 tablespoon of apple cider vinegar, 2 cups of low-sodium chicken broth, 2 chopped chipotle chiles, 1 teaspoon of dried oregano, garlic powder, and onion powder. Mix thoroughly.
  5. Return the chicken thighs to the pot, cover, reduce heat to low, and simmer for 30 minutes, checking occasionally.
  6. In the last 5 minutes, stir in 2 cups of chopped Tuscan kale until wilted.
  7. Once rice is tender and chicken reaches 165°F, remove from heat and let rest for a few minutes before serving.

Notes

For best results, adjust spice levels to your preference and ensure chicken is fully cooked before serving.