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Chipotle Chicken with Spanish Rice
Nb persons: 4
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| Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. TOTAL TIME: Prep/Total Time: 25 min.YIELD:4 servings Ingredients | |
| 4 | boneless skinless chicken thighs, (about 1 pound) |
| 1/2 teaspoon | garlic salt |
| 2 tablespoons | canola oil |
| 1 can (15 ounces) | black beans, rinsed and drained |
| 1 cup | chunky salsa |
| 1 chipotle pepper in adobo sauce, finely chopped | |
| 2 packages (8.8 ounces each) | ready-to-serve Spanish rice |
| 1/2 cup | shredded Mexican cheese blend or Monterey Jack cheese |
| 2 tablespoons | minced fresh cilantro |
| parsley, alternative | |
| Directions 1. 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°. 2. Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro. Yield: 4 servings. Wine Pairings | |
| Sweet White Wine | |
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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