Chipotle Chicken With Spanish Rice Recipes

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

Steps:

• 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.
• 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).
• 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.
• 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.

Steps:

• Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
• Cook until tender and slightly golden.
• Add rice, stir fry for about one minute.
• Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
• Allow to sit undisturbed for 5 minutes.
• Fluff with a fork and serve garnished with cilantro leaves if using.

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Steps:

• In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
• Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
• Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
• When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
• Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
• You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
• To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.

Steps:

• Heat a large nonstick skillet over medium heat. Add the oil and add the chicken, cooking until browned. Transfer to a plate.
• Add the onion, pepper and garlic to the pan and cook over a medium heat until soft. Add the rice, chipotle and cook for about a minute.
• Stir in the chicken, tomato sauce,water and olives, and bring to a boil.
• Reduce the heat ans simmer, covered until the chicken is cooked through and the rice is tender ( about 20 minutes or so).
• Stir in the peas and heat through before serving.

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.