Chipotle Chicken with Rice, Beans, Friends and Tequila

Cooking for me is always fun but there’s a whole new tier of excitement when friends and good tequila are involved. The other night, one of my close friends, Kristin, and I decided to cook something ambitious with promises of strong flavors. Since both of us are obsessed with Mexican food we decided to make Chipotle Chicken and be as authentic as we knew how by making our own margaritas. The chicken recipe is simple and economical–the only ingredient that costs more than 3 dollars is the chicken. And the margaritas are close to effortless–just make sure you buy a tequila that you like and don’t mind wasting a lot of salt.

Prep time: 30 mins

Total cook time: 1 hour 30 mins

Servings: 4

What You’ll Need:

  • 2 tablespoons vegetable oil
  • 8 boneless, skinless chicken thighs (about 2 pounds total)
  • Coarse salt and ground pepper
  • 1 medium red onion, thinly sliced lengthwise
  • 3 garlic cloves, coarsely chopped
  • 1/2 teaspoon ground cumin
  • 2 canned chipotle chiles in adobo, minced
  • 2 large tomatoes, diced large
  • 1 cup long-grain white rice
  • Lime wedges, for serving
  • 1 can black beans
  • Chopped cilantro leaves, for serving (optional)

Directions:

1.) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on  both sides, about 6 minutes total; transfer to a plate.

2.) Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

3.) Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

4.) Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more.

5.) Pour can of beans into pot on medium heat. Cover pot and cook for 10 minutes or until beans are soft.

6.) Remove chicken and rice and put onto plate. Add beans. Serve with lime wedges and cilantro if desired.

7.) Comment and tell me how it tasted!

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