Chipotle Chix And Rice Recipe

Ingredients

2 TB olive oil

8 boneless chix thighs (~2 lbs)

2 canned chipotle chilis in adobo sauce

2 large tomatoes, diced large

1 cup long grain rice

salt and pepper

1 med red onion, thinly sliced

3 garlic cloves

1.2 tsp ground cumin

chopped cilantro leaves

Lime wedges

Preparation

In Dutch oven, heat oil over med-high heat. Season chix with salt/pepper. Brown nicely on both sides, roughly 8 mins. Remove from heat and pour off grease. Reduce heat, add some oil and add onion, scraping brown bits from bottom. Saute until soft, ~5 mins. Add garlic, cumin, and chilis and cook until fragrant, ~ 2 mins. Add tomatoes and cook ~3 mins. Stir in 1 cup water, return chix, cover, reduce to simmer and cook ~25 mins. Remove chix and stir in rice. Replace chix, cover, and cook over low heat ~20-25 mins. Garnish with cilantro and lime.