One Pot Spicy Chipolte Chicken and Rice

CHIPOTLE ONE POT RICE CHICKEN

DRY SEASONINGS

  • 2 tbsp. black pepper
  • 1/2 tbsp cayenne pepper ( use amount depending on family’s tolerance for heat. )
  • 1/2 tbsp lawry’s seasoning salt
  • 1/2 tbsp chipolte
  • 1/2 tbsp garlic powder
  • 1/2 tbsp paprika
  • 1 tsp kosher salt

VEGETABLES

1 tsp fresh grated ginger

1 medium onion ( chopped)

2 tbsp minced garlic

1 1/2 cup broccoli floret

1 cup frozen mixed vegetables ( thawed)

3 sprigs fresh thyme

OTHER INGREDIENTS 

2 1/2 lbs chicken ( thigh and legs) 4 chicken legs 3 chicken thighs

3  cups uncooked rice

1 cup water

2 cups chicken broth

1/4 stick

DIRECTIONS

Wash chicken in water, with 1/2 cup distilled vinegar, remove extra fat. I removed the skin from the thighs, this is optional. Dry chicken with paper towel . In a small bowl combine and mix well. Season chicken rubbing seasonings together well. Cover and refrigerate 1 hour at least. Using a large skillet with a lid, heat olive oil on medium high heat, brown chicken pieces on each side. Brown in two different increments, set aside when done. In the same pan without cleaning it,   add butter, add onions and minced garlic, saute for about 2 minutes till soft, then add chopped tomatoes , thyme and minced ginger , saute for about another 2 minutes while stirring to combine all the ingredients together.

Layer the chicken pieces back in the pot on top of the saute vegetables, then add 1 cup of water, along with thawed mix vegetables. Cover and cook for 10 minutes. Then add chicken broth and rice, cover and simmer on medium low for 20 minutes, then add broccoli florets cover and steam another 5 minutes.

Spicy Chipolte and rice

CHIPOTLE ONE POT RICE CHICKEN

DRY SEASONINGS

2 tbsp. black pepper

1/2 tbsp cayenne pepper ( use amount depending on family’s tolerance for heat. )

1/2 tbsp lawry’s seasoning salt

1/2 tbsp chipolte

1/2 tbsp garlic powder

1/2 tbsp paprika

1 tsp kosher salt

VEGETABLES

1 tsp fresh grated ginger

1 medium onion ( chopped)

2 tbsp minced garlic

1 1/2 cup broccoli floret

1 cup frozen mixed vegetables ( thawed)

3 sprigs fresh thyme

OTHER INGREDIENTS

2 1/2 lbs chicken ( thigh and legs) 4 chicken legs 3 chicken thighs

3 cups uncooked rice

1 cup water

2 cups chicken broth

1/4 stick

DIRECTIONS

Wash chicken in water, with 1/2 cup distilled vinegar, remove extra fat. I removed the skin from the thighs, this is optional. Dry chicken with paper towel . In a small bowl combine and mix well. Season chicken rubbing seasonings together well. Cover and refrigerate 1 hour at least. Using a large skillet with a lid, heat olive oil on medium high heat, brown chicken pieces on each side. Brown in two different increments, set aside when done. In the same pan without cleaning it, add butter, add onions and minced garlic, saute for about 2 minutes till soft, then add chopped tomatoes , thyme and minced ginger , saute for about another 2 minutes while stirring to combine all the ingredients together.

Layer the chicken pieces back in the pot on top of the saute vegetables, then add 1 cup of water, along with thawed mix vegetables. Cover and cook for 10 minutes. Then add chicken broth and rice, cover and simmer on medium low for 20 minutes, then add broccoli florets cover and steam another 5 minutes.