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One-Pot Adobo Chicken And Rice

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A heartwarming dish of tender chicken thighs simmered in a rich adobo sauce with perfectly cooked rice.

Ingredients

Scale
  • 1 1/2 lb. skinless, boneless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. ground cumin (divided)
  • 1 tsp. smoked paprika (divided)
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 1/4 cups long-grain white rice
  • 1/4 cup apple cider vinegar
  • 2 1/2 cups low-sodium chicken broth
  • 2 chipotle chiles in adobo sauce, chopped
  • 1/4 cup adobo sauce
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 bunch Tuscan kale, chopped

Instructions

  1. Season chicken: Generously season chicken thighs with kosher salt, black pepper, and 1/2 teaspoon each of cumin and smoked paprika.
  2. Sear the chicken: In a large high-sided skillet over medium-high heat, heat olive oil. Add the chicken and sear until golden brown, about 5 minutes per side. Transfer to a plate.
  3. Cook the aromatics: Reduce heat to medium, add chopped onion to the skillet, and cook until softened, about 5 minutes. Add minced garlic and stir for an additional minute.
  4. Toast the rice: Add long-grain white rice to the skillet, stirring until lightly toasted, about 2 minutes. Pour in apple cider vinegar and stir until it evaporates.
  5. Build the base: Pour in chicken broth, chopped chipotle chiles, adobo sauce, oregano, garlic powder, onion powder, and remaining spices. Return chicken to the skillet and bring to a boil.
  6. Simmer everything together: Reduce the heat to medium-low and cover the skillet. Simmer until rice is tender and chicken is cooked through, about 15 minutes.
  7. Add greens: Transfer chicken to a plate and stir chopped kale into the rice until wilted.
  8. Finish and serve: Return chicken to the skillet for serving.

Notes

For a lighter option, use chicken breasts instead of thighs. It can be frozen for up to 3 months.

Nutrition

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