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

Source: Everyday Food, July/August 2009
Total Time Prep Servings




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).

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How would you rate this recipe?
  • MsChicklet
    21 FEB, 2010
    This dish is really, really good. If heat is a problem, use only one chipotle instead of two. In a pinch, I've used canned crushed tomatoes if I can't find any nice fresh ones at the store. It's a nice weeknight meal because it's all made in one pot.
    • jkoball1024715
      7 FEB, 2018
      One of my favorites! I like hot, but I usually only use one chipotle.
  • 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.

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