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Chipotle Lime Chicken and Rice
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Mix the chipotle powder, cumin, garlic powder, onion powder, and salt. Squeeze half the lime into a small bowl and cut the other half into wedges for serving.
- 2
Pound the chicken to an even ¾-inch thickness and coat both sides with half the spice mix. Heat the oil in a deep skillet over medium heat and cook the chicken 3–4 minutes per side, until browned but not fully cooked. Move it to a plate.
- 3
Cook the diced onion in the same skillet until soft, about 5 minutes. Stir in the remaining spice mix for 1 minute, then add the tomatoes with their juices, broth, rice, and lime juice. Scrape up the browned bits.
- 4
Return the chicken to the skillet. Bring the liquid to a boil, cover, lower the heat, and simmer 15 minutes. Turn off the heat and leave the lid on for 5 minutes; the rice should be tender and the chicken 165°F.
- 5
Move the chicken to a board and fluff the rice. Slice the chicken and set it over the rice, then top with green onions, Cotija, and lime wedges.