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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/one-pot-adobo-chicken-and-rice-recipe/