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Mexican Chipotle Chicken & Rice

Need a hearty meal without much ado? Try cooking this one pot wonder. Smoky chipotle chiles cooked with Basmati rice in adobo sauce packs a spicy punch. Makes a perfect Mexican feast.  And there would be no leftovers, we can bet on that!

Cooking time: 1 hr & 30 minutes

Serves: 4

Ingredients of Mexican Rice

1 kg boneless, skinless chicken thighs

1 cup Basmati rice

2 canned chipotle chiles in adobo; minced

1 red onion; thinly sliced

2 red tomatoes; diced

3 cloves garlic; chopped

½ teaspoon cumin powder

2 tablespoons oil

Salt & pepper to taste

Lime wedges & Coriander leaves for garnishing


Heat oil in a heavy pan. Season the chicken with salt and pepper, and shallow fry till it becomes brown on both sides. Keep it aside.

Now add onion in the oil, and saute it till it turns transparent.

Add garlic, chillies and cumin powder and saute for two minutes.

Add tomatoes and salt. Cook till the tomatoes break down and become juicy.

Pour one cup of water, add the chicken, cover and cook for about 25 minutes.

Remove some pieces of chicken and add the rice. Make sure the liquid covers the rice completely.

Add the chicken pieces again, cover and cook for about 30 minutes till the rice is completely cooked, and all the liquid is absorbed.

Garnish with lime wedges, and coriander leaves. Serve hot.


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