Chipotle Chicken with Spanish Rice Recipe

Cooking Directions

• STEP 1.In a blender, combine chipotle peppers, garlic, lime juice, cumin, oregano, salt, and pepper. Blend until smooth.
• STEP 2.Place chicken in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is grilling, prepare the Spanish rice. Heat oil in a large skillet over medium heat. Add onions and bell peppers, and cook until softened.
• STEP 5.Add rice to the skillet and cook for 2-3 minutes, stirring occasionally. Stir in diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
• STEP 6.Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
• STEP 7.Serve the grilled chipotle chicken with the Spanish rice and enjoy!

Cooking Tips

• For a spicier kick, add more chipotle peppers to the marinade.
• Make sure to let the chicken marinate for at least 1 hour to allow the flavors to develop.
• If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.
• Feel free to customize the Spanish rice by adding additional vegetables or spices to your liking.

Storage and Serving

• Leftover chipotle chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the microwave or on the stovetop until heated through.
• The Spanish rice can also be stored in the refrigerator for up to 3 days. Reheat it in a skillet with a little bit of oil or in the microwave.
• Serve the chipotle chicken with Spanish rice as a main dish, and pair it with a side of vegetables or a fresh salad.