Best chicken and rice adobo recipe

Photo: Lucy Schaefer. Food Format: Goure Making

Here’s an easy one-pot dish that assembles quickly and easily while still being full of flavor. Adobo sauce and chipotle chili bring a little heat and spice things up. The ingredients for adobo seasoning are also featured here and are what you’ll use if you want to make your own version of Spanish sauce. If you prefer to use chicken breasts, you can always swap out the thighs.

Have you tried this yet? Let us know how it went in the comments below!

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yields:

4-6


quotas

Preparation time:

0

hours

15th

minute

total time:

0

hours

50

minute

1 1/2 lbs.

boneless, skinless chicken thighs (about 6)

Freshly ground black pepper

1 tsp.

Ground cumin, divided

1 tsp.

smoked paprika, divided

2 tbsp.

Extra virgin olive oil

1


Medium yellow onion, minced

1 1/4 c.

long grain white rice

1/4 c.

apple cider vinegar

2 1/2 c.

Low sodium chicken broth

2


Chipotle chiles in adobo sauce, chopped, plus 1/4 cup. adobo sauce

1


Handful Tuscan Kale, ribs and stems removed, chopped

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  1. Season chicken with salt, black pepper, ½ teaspoon cumin and ½ teaspoon paprika.
  2. In a large, high-sided skillet over medium heat, heat the oil. Cook chicken, turning occasionally, until golden, about 5 minutes per side. Transfer to a dish to keep warm.
  3. Reduce the heat to medium and cook the onions, stirring, until softened, 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the vinegar and stir until it evaporates for another minute.
  4. Add the broth, cayenne pepper, adobo sauce, oregano, garlic powder, onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Return the chicken to the skillet and bring to a boil. Reduce the heat to medium-low and let it simmer. Cover, and cook until rice is tender and chicken is cooked through, about 15 minutes.
  5. Transfer the chicken to a clean plate. Stir turnip with rice mixture until wilted.
  6. Return the chicken to the skillet to serve.

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One pot chicken adobo with rice

Photo: Lucy Schaefer. Food Format: Goure Making

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