New This Month

Chipotle Chicken and Rice


The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • 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)


  1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

  2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

  3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

  4. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.


Quesadilla variation: To make a filling for quesadillas, cut chicken into bite-size pieces before cooking and omit the water and rice. Then simmer, uncovered (cooking time is the same).

Reviews Add a comment

  • dana_vanhove
    8 MAY, 2017
    This was delicious, but it was HOT! I mean, I LOVE hot, but this was barely edible, it was THAT hot. I will definitely make it again, but only one chili next time. (I also added the chicken at the later stage, when I added the rice.) Needed extra salt. Lime and slices of avocado helped cool it down a BIT!
  • sporkovichlopez
    3 OCT, 2015
    I had some chicken tenders and a can of Chipotle so I decided to give this recipe a try for a quick meal. My husband loved it (I used 4 chiles) but I found it to be a bit one dimensional. After checking a few of my Mexican cookbooks for a solution I remembered that the sauce is pureed and then fried in lard to bring out the flavor. As I didn't want the extra fat I now use Worcestershire sauce and a bit of vinegar to brighten the flavor. Easy to make, one pot, couldn't ask for much more.
  • Archana13
    10 JUL, 2013
    Great recipe! I added green and red peppers and half a jalapeƱo minced bc I like it hot. :) this is a keeper.
  • ecmother
    7 MAR, 2013
    This recipe is AWESOME. It's basically my idea of perfect comfort food, and it's a snap to put together. I like it with slices of avocado and creamy/tangy roasted corn So, so good!!!
  • dean1219
    14 SEP, 2012
    Adobo, a marinade or sauce, can be made at home. It is vinegar, garlic, oregano, paprika, and sea salt.
  • dennisk16412
    20 AUG, 2012
    Did anyone else have trouble with the rice? I doubled the liquid and cooked step 4 of the recipe using the rice direction's time. Some of the rice was still pretty chewy. Great flavor. Will keep trying.
  • vermicmpstr
    15 AUG, 2012
    Whoops, I wish there was an 'edit' button. I meant to say I added the chicken with the rice, so as not to over-cook the *chicken*
  • vermicmpstr
    15 AUG, 2012
    This looked too good, not to try. It was an absolute hit last nite with both of us. The chipotle chilies were huge, so I used one and it was perfect. I used boneless breasts, cut in half crosswise. I also added it the same time as the rice. I feel this is important, so as not to overcook the rice. This recipe went immediately into my "keeper" binder, and will be made often. I love having Sarah come to my inbox every day!!
  • Jan6273
    7 NOV, 2011
    This was really good with nice flavor. We are spicy people so I added two extra chipotle peppers and instead of raw tomatoes I used a can of rotel tomatoes with chilies drained. I definitely will be making this again.
  • Kristine822
    2 NOV, 2011
    Very nice flavor! Me and my BF love chipotle and spicy foods, so we thought we could have used a pepper or two more than called for. I also diced the tomatoes and onions in my processor for a sec so they weren't chunky (preference). Substituted brown rice and we had healthy and delicious dinner! The cilantro and lime really set it off! I will definitely be making this one again!