Name: One-Pot Adobo Chicken And Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - One-Pot Adobo Chicken And Rice

1. 1 1/2 lb. skinless, boneless chicken thighs (about 6) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 tsp. ground cumin, divided -

5. 1 tsp. smoked paprika, divided -

6. 2 tbsp. extra-virgin olive oil -

7. 1 medium yellow onion, chopped -

8. 6 cloves garlic, minced -

9. 1 1/4 c. long-grain white rice -

10. 1/4 c. apple cider vinegar -

11. 2 1/2 c. low-sodium chicken broth -

12. 2 chipotle chiles in adobo sauce, chopped, plus 1/4 c. adobo sauce -

13. 1 tsp. dried oregano -

14. 1 tsp. garlic powder -

15. 1/2 tsp. onion powder -

16. 1 bunch tuscan kale, ribs and stems removed, chopped -

How to cook deliciously - One-Pot Adobo Chicken And Rice

1. Stage

Season chicken with salt, black pepper, ½ teaspoon cumin, and ½ teaspoon paprika.

2. Stage

In a large high-sided skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until golden, about 5 minutes per side. Transfer to a plate to keep warm.

3. Stage

Reduce heat to medium and cook onion, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring occasionally, until toasted, about 2 minutes. Add vinegar and stir until evaporated, about 1 minute more.

4. Stage

Add broth, chiles, adobo sauce, oregano, garlic powder, onion powder, and remaining ½ teaspoon paprika and ½ teaspoon cumin. Return chicken to skillet and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cover and cook until rice is tender and chicken is cooked through, about 15 minutes.

5. Stage

Transfer chicken to a clean plate. Stir kale into rice mixture until wilted.

6. Stage

Return chicken to skillet to serve.