One-Pot Adobo Chicken and Rice Recipe

Introduction

This One-Pot Adobo Chicken and Rice is a flavorful, satisfying meal that combines tender chicken thighs with smoky spices and hearty kale. It’s an easy, all-in-one dish perfect for busy weeknights or casual dinners.

Ingredients

• 1 1/2 lb. skinless, boneless chicken thighs (about 6)
• Kosher salt
• Freshly ground black pepper
• 1 tsp. ground cumin, divided
• 1 tsp. smoked paprika, divided
• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 1/4 c. long-grain white rice
• 1/4 c. apple cider vinegar
• 2 1/2 c. low-sodium chicken broth
• 2 chipotle chiles in adobo sauce, chopped, plus 1/4 c. adobo sauce
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 bunch tuscan kale, ribs and stems removed, chopped

Instructions

1. Step 1: Season the chicken thighs with salt, black pepper, ½ teaspoon cumin, and ½ teaspoon smoked paprika.
2. Step 2: Heat olive oil in a large high-sided skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown on all sides, about 5 minutes per side. Transfer the chicken to a plate and keep warm.
3. Step 3: Lower the heat to medium and add the chopped onion to the skillet. Cook, stirring, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the rice and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes. Pour in the apple cider vinegar and cook until it evaporates, about 1 minute.
5. Step 5: Add the chicken broth, chopped chipotle chiles, adobo sauce, dried oregano, garlic powder, onion powder, and the remaining ½ teaspoon each of smoked paprika and cumin. Return the chicken to the skillet and bring the mixture to a boil.
6. Step 6: Reduce the heat to medium-low, cover, and simmer until the rice is tender and the chicken is cooked through, about 15 minutes.
7. Step 7: Remove the chicken to a clean plate. Stir the chopped kale into the rice mixture until it wilts.
8. Step 8: Return the chicken to the skillet and serve hot.

Tips & Variations

• For a milder flavor, reduce the amount of chipotle chiles or omit the adobo sauce.
• Use brown rice instead of white rice but increase cooking time and liquid accordingly.
• Substitute kale with spinach or swiss chard if preferred.
• Adding a squeeze of fresh lime juice just before serving brightens the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful with this recipe. If using breasts, reduce cooking time to avoid drying out the meat.

Is this recipe spicy?

The chipotle chiles and adobo sauce add a smoky heat, but you can adjust the amount to suit your spice tolerance or omit for a milder dish.

One-Pot Adobo Chicken and Rice Recipe

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★★★★★

4.4 from 148 reviews

A flavorful and comforting one-pot meal featuring tender chicken thighs simmered with aromatic spices, smoky chipotle, and tangy apple cider vinegar, combined with perfectly cooked white rice and nutritious Tuscan kale. This recipe offers a simple, hearty dinner with minimal cleanup.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Filipino-American fusion

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 1/2 lb. skinless, boneless chicken thighs (about 6)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp. ground cumin, divided
• 1 tsp. smoked paprika, divided

Cooking Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 1/4 c. long-grain white rice
• 1/4 c. apple cider vinegar
• 2 1/2 c. low-sodium chicken broth
• 2 chipotle chiles in adobo sauce, chopped
• 1/4 c. adobo sauce
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. onion powder

Vegetables

• 1 bunch Tuscan kale, ribs and stems removed, chopped

Instructions

1. Season the Chicken: Season the chicken thighs evenly with kosher salt, freshly ground black pepper, ½ teaspoon ground cumin, and ½ teaspoon smoked paprika. Ensure each piece is well coated for maximum flavor.
2. Sear the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown on all sides, about 5 minutes per side. Once seared, transfer the chicken to a plate and keep warm.
3. Sauté the Aromatics and Toast Rice: Reduce the heat to medium. Add the chopped yellow onion to the skillet and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in the long-grain white rice and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes. Pour in the apple cider vinegar and stir until it has mostly evaporated, about 1 minute.
4. Add Liquids and Spices: Pour in the low-sodium chicken broth. Stir in the chopped chipotle chiles, 1/4 cup adobo sauce, dried oregano, garlic powder, onion powder, and the remaining ½ teaspoon each of smoked paprika and ground cumin. Return the chicken thighs to the skillet.
5. Simmer to Cook: Bring the mixture to a boil over medium-high heat, then reduce to medium-low to maintain a gentle simmer. Cover the skillet with a lid and cook until the rice is tender and the chicken is cooked through, about 15 minutes.
6. Add Kale and Finish: Remove the chicken thighs and transfer them to a clean plate. Stir the chopped Tuscan kale into the rice mixture until wilted and tender.
7. Serve: Return the chicken to the skillet atop the kale and rice mixture. Serve warm directly from the skillet for a comforting meal.

Notes

• Be sure to use low-sodium chicken broth to control the saltiness of the dish.
• You can substitute chicken breasts if preferred, but adjust cooking time accordingly to avoid dryness.
• For a milder version, reduce the amount of chipotle chiles and adobo sauce.
• Leftovers store well in the refrigerator for up to 3 days.
• This dish can be garnished with fresh cilantro or a squeeze of lime for added brightness.

Keywords: adobo chicken, one-pot meal, chicken and rice, chipotle, Tuscan kale, easy dinner, stovetop recipe