Here's everything you need for these spicy chipotle chicken and rice bowls. This recipe requires 15 minutes of prep time and 40 minutes of cooking time and makes four servings.
Ingredients to Gather
For the chipotle chicken:
2 cloves garlic
1/2 medium yellow onion
2 canned chipotles in adobo
1/3 cup water
1/3 cup fresh lime juice (from 2 medium limes)
1 tablespoon honey
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 to 2 pounds boneless skinless chicken thighs
For the rice:
1 cup long-grain white rice
1 cup water
1/2 cup chopped cilantro
2 medium green onions, sliced
1 jalapeño pepper, seeded and minced
1 tablespoon fresh lime juice
1/2 teaspoon salt
To serve:
2 ounces crumbled cotija cheese
12 thin slices jalapeño pepper
1/2 lime, cut into 4 wedges
Directions to Follow
This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure.
Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.
Are you a fan of Chipotle? Have you tried this recipe? What did you think of it? Share your thoughts in the comment section below!
Article Source: Simply Recipes
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