Mexican · Dinner
Rice with Chicken and Smoky Chili Cream
Seared chicken thigh and jasmine rice in a smoky chipotle cream sauce with cumin, garlic, and lime. The rice absorbs color from tomato paste and chipotle adobo, finished with fresh cilantro and crumbled cotija cheese.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
611Calories
45.8gProtein
31.3gFat
38.6gCarbs
3.9gSugar
2.4gFiber
668mgSodium
232mgChol
13.1gSat Fat
680mgPotassium
180mgCalcium
2.6mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-size pieces. Mince garlic and chipotle; dice onion finely. Have all ingredients ready before heating.
2
Sear
Heat olive oil in a skillet over medium-high heat. Cook chicken 5 minutes, turning occasionally, until golden and no longer pink inside.
3
Saute
Add onion and garlic; saute over medium heat 2 minutes until onion turns translucent and garlic smells nutty.
4
Simmer
Stir in cumin, paprika, and chipotle; cook 1 minute. Add stock and cream; simmer over medium-low heat 5 minutes until thickened.
5
Finish
Fold in cooked rice and lime juice; toss over low heat 1 minute until evenly coated and warmed.
6
Plate
Spoon onto a plate. Top with cilantro and cotija cheese; season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1 cup190g jasmine rice, cooked
- 2 tbsp2 tbsp chipotle in adobo
- 4 cloves4 cloves garlic
- 11 small onion
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp30ml olive oil
- 1/2 cup120ml chicken stock
- 6 tbsp90ml heavy cream
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 1.4 oz40g cotija cheese
- salt, to taste
