The week is off and running again. Do you know what you’re going to make for dinner tonight? Why not try this simple chicken-and-rice stovetop casserole that’s smoky, saucy, and oh, so good? The dish gets its subtle, smoky heat from chipotle chiles (actually smoked jalapenos) in adobo (a vinegary tomato puree with herbs and spices). You can usually find the chiles canned or jarred in the international aisle of your supermarket.
Sarah’s Tip of the Day:
In the video, I’ll show you the trick to browning chicken perfectly, how to make sure you get the deepest flavor from spices, and the way to keep your garnishes fresh. Plus, you’ll get to see how beautiful the finished dish looks. Are you hungry yet? If not, you will be!
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2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)
Get the recipe:
Per serv (makes 4): 474 cal; 18 g fat; 32 g protein; 44 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chipotle Chicken and Rice | Everyday Food with Sarah Carey