$9.16 RECIPE / $2.29 SERVING
This Chipotle Lime Chicken and Rice are FLA-VOR-FUL!
Spices abound, along with tart lime juice and a ton of flavor from the chicken, which cooks in the same pot.
This chipotle lime chicken and rice are smokey, spicy, tangy, and fantastic! Don’t worry, I’ve provided some suggested sides below to finish out your meal.
CHIPOTLE POWDER: WHAT IS IT?
Smoked jalapeno peppers are known as chipotles. Everything they touch takes on a lovely spicy, smoky flavor. Chipotle peppers are available in a variety of forms, including dried, canned with adobo sauce, and powdered.
The powdered form is used in this recipe, and it may be bought in the spice aisle alongside other herbs and spices.
CAN I USE CHICKEN WITH THE BONE IN IT?
Bone-in chicken breasts, on the other hand, take a lot longer cooking time than the rapid cooking procedure employed in this recipe.
It might work with smaller bone-in chicken thighs, but make sure they reach 165°F on the inside with a meat thermometer. For this dish, boneless, skinless chicken thighs work just as well as boneless, skinless chicken breasts.
OPTIONS FOR TOMATOES
For the diced tomatoes in this recipe, you have a few options. I used a can of regular diced tomatoes because that’s what I had on hand the day I made it, but during the recipe testing period, I also tested it with fire-roasted diced tomatoes, which were great.
If you don’t like large tomato chunks, you could use mini diced tomatoes, or a diced tomato with green chiles if you want it extremely hot.
WHAT TO SERVE WITH RICE AND CHIPOTLE LIME CHICKEN
Because this dish is so hot, you’ll want to serve it with something cool to balance the heat, such as a creamy dish or something that can be served cold.
A dollop of sour cream on top, or a slice or two of avocado, if you have it, would be nice. And something green to balance out the colors on your platter is a must. Here are some delicious side dish ideas:
- Charred corn and zucchini salad
- Warm corn and avocado salad
- Cowboy caviar
- Quick seasoned black beans
CHIPOTLE LIME CHICKEN AND RICE
- 1.5 tsp chipotle powder ($0.15)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/2 tsp salt ($0.05)
- 1 lime ($0.50)
- 2 boneless, skinless chicken breasts (about 1 lb.) ($5.79)
- 1 Tbsp. cooking oil ($0.04)
- 1 yellow onion ($0.32)
- 1 15oz. can diced tomatoes* ($0.59)
- 1 cup chicken broth ($0.13)
- 1 cup long-grain white rice ($0.62)
- 2 green onions, sliced ($0.22)
- 1 oz. cotija cheese optional) ($0.55)
- In a mixing bowl, whisk together the chipotle powder, cumin, garlic powder, onion powder, and salt. In a separate bowl, squeeze 2 tablespoons of lime juice (this should be about half a lime, save the other half to cut into wedges for garnish).
- Gently pound the chicken breasts to an equal thickness (about 3/4 inches thick) using a rolling pin or a mallet. Coat both sides of the chicken pieces with half of the prepared spice mixture (reserve the other half of the spices for later).
- In a big deep skillet, heat the cooking oil on medium-high heat. Cook for a few minutes on each side, or until the chicken is browned, once the pan is heated. The chicken should only be browned on both sides, not fully cooked. It’ll keep cooking while the rice cooks.
- Prepare the onion while the chicken cooks. Transfer the browned chicken to a platter. In a separate skillet, soften the diced onion. Sauté for another minute with the remaining spices.
- In the same skillet with the onions, add the diced tomatoes (with liquids), rice, chicken broth, and lime juice. Stir to incorporate and dissolve any browned bits from the skillet’s bottom.
- Back in the skillet, add the browned chicken. Cover the skillet and bring the liquid to a boil over medium-high heat.
- Turn the heat down to low and let the chicken and rice simmer for 15 minutes until it has reached a boil. Turn off the heat after 15 minutes and leave the skillet to cool for another 5 minutes without raising the cover.
- Remove the lid and place the chicken on a chopping board to finish. Toss the tomato and onion into the rice with a fork. Place the chicken on top of the rice after slicing it. Cotija cheese with slices of green onion Serves with the rest of the lime wedges.
*Plain diced tomatoes, tiny diced tomatoes, fire-roasted diced tomatoes, or diced tomatoes with chiles can all be used.
- Serving: 1 serving
- Calories: 393 kcal
- Carbohydrates: 48 g
- Protein: 30 g
- Fat: 9 g
- Sodium: 887 mg
- Fiber: 3 g
CHIPOTLE LIME CHICKEN AND RICE – STEP-BY-STEP INSTRUCTIONS
- In a mixing bowl, combine 1.5 teaspoons of chipotle powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon salt. Squeeze around 2 tbsp lime juice into a separate bowl (this should be roughly 1/2 limes, so you can save the other half for garnish).
- 2 boneless, skinless chicken breasts, pounded to an equal thickness (approximately 34 inches thick) with a rolling pin or a mallet Season both sides of the chicken with half of the spice mixture. Keep the remaining half of the spices in the fridge for later.
- In a big deep skillet, heat 1 tablespoon of frying oil. Cook for a few minutes on each side, or just until browned, after the pan is hot. It doesn’t have to be fully done because the rice will continue to cook it.
- Dice one yellow onion while the chicken is cooking. Place the browned chicken on a clean platter and top with the diced onion. Sauté the onion for a few minutes, or until softened, before adding the additional spices and cooking for another minute.
- In a skillet, combine one 15-ounce can of diced tomatoes, 1 cup of long-grain white rice, 1 cup of chicken broth, and 2 teaspoons of lime juice. Stir briefly to mix and dislodge any browned bits from the skillet’s bottom.
- Return the chicken to the skillet when it has been browned. Place a lid on top and bring the liquid to a boil over medium-high heat.
- Once the saucepan has to a boil, reduce the heat to low and let it simmer for 15 minutes. Turn off the heat after 15 minutes and leave it to cool for another 5 minutes with the lid on.
- Remove the cover at the end. Place the chicken on a cutting board and set it aside. Toss the tomatoes and onion back into the rice with a fork. Slice the chicken and re-arrange it on top of the rice.
- Top with chopped green onions, Cotija cheese, and any remaining lime wedges.
Enjoy! A dollop of sour cream on top wouldn’t hurt either.