Chipotle Chicken with Spanish Rice
Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. —Carolyn Collins, Freeport, Texas
Ingredients
- 4 boneless skinless chicken thighs (about 1 pound)
- 1/2 teaspoon garlic salt
- 2 tablespoons canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup chunky salsa
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 packages (8.8 ounces each) ready-to-serve Spanish rice
- 1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
- 2 tablespoons minced fresh cilantro or parsley
Reviews
This was simple and relatively quick to prepare. Hearty, tasty and economical with enough of a Mexican bent to appeal to us. Did not use 2 boxes of rice (!!) and had more than enough with one. Have been trying to find a recipe that will help me like boneless, skinless chicken thighs more...this didn't quite do it for me but the family thought it was a great Monday night dinner.
Very good! I had to change up the recipe. I'm sorry. I have wimpy family members that will not eat spicy, so I had to tone this down. I am sure I would have loved it as written, but for the people that like milder dinners, here goes. I replaced the poblano chili with a can of Ortega 4 ounce diced mild green chili peppers. I didn't have Mexican cheese blend, but I had Colby Jack that I shredded. Only did one box of Near East (the best) Spanish Rice Pilaf, since we aren't big rice eaters. I will make this again!!! For those of you who complain that people rate recipes that they have changed, this was done because I knew my family wouldn't eat it as written. I would have, but they won't!!!!
Made this last night. Didn't change anything. Will definitely make this again. I used the Spanish Near East Rice. Heat was just right, but next time I might add a little more. We like spicey. Great Recipe!!
Simple ingredients and execution add up to a good quick preparation meal. I like it as a work day lunch.
Absolutely fantastic! Would not change a thing. Spice level was just right.
Way too hot. I was so excited to make it, and I tossed it all.
Love the smokiness that the Chipotle gives this chicken and thighs are my favorite cut. Love that it is super easy to whip up. Worth giving it a try.
Loved this recipe. My husband and I aren't fond of black beans plus I had several cans of pinto beans so I used them instead and this was delicious. I've never cooked with chipotle peppers before and I wondered whether just the one was going to be enough but the heat was perfect and the smoky flavor from the adobo sauce was wonderful. I served it with a salad of cucumbers, tomatoes, onions and bell pepper, which was a very refreshing, cooling accompaniment. I will definitely be making this one again, and again.
Very good and very simple