There's a whole section here on my site just for skillet dinners so that's evidence for how much I like them. They are convenient and require little clean up. The ingredients marry so well and you end up with a very tasty dinner. Chipotle Chicken & Rice Skillet is especially flavorful with all those Mexican ingredients!
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One advantage to making skillet dinners that include vegetables and/or rice or other grain is that you usually can get by with a smaller amount of meat for the whole meal, thereby making it more budget-friendly. This recipe, for example, only calls for one pound of skinless, boneless chicken breast.
Start with slicing the chicken very thinly. It helps if you have a very sharp knife and if the chicken is still a little frozen. It almost shaves off!
Saute the chicken first, then add the onion.
After you've added the onion and let it soften, put in the garlic, cumin, and chopped chipotle pepper.
What is a chipotle pepper?
I have to admit off-the-bat that the world of Mexican chilis and peppers usually has me flummoxed! When they are fresh, they are called one thing, but if they are dried, their name changes to something totally different! In the case of a chipotle pepper, it starts out as a jalapeno in its fresh form. But when a jalapeno pepper has ripened, then has been smoked and dried, it is called a chipotle. In that form, they can be bought dried, but are often canned in adobo sauce.
See? It gets confusing. A jalapeno is also a chipotle. Just in different forms.
Moving on ...
Add the tomatoes and water.
... then the rice and stir it all to combine. Put the lid on and let the rice cook.
Once the rice is cooked, stir it all together and get ready to enjoy a lovely dinner.
How to serve Chipotle Chicken & Rice Skillet
I'm all about just setting that gorgeous skillet on the table! Garnish it with some fresh, thinly sliced radishes, fresh jalapenos (making those chipotles jealous!), quick pickled onions, cilantro, and lime wedges. Of course, you can serve it in something other than the skillet, but don't forego the garnishes! If you want to offer the garnishes on the side, that's totally fine, too!
Dig in and eat up! (And it wouldn't hurt to have some extra salsa, sour cream, and chips sitting around either!)
Other recipes you might like:
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Chipotle Chicken & Rice Skillet
- 2 Tablespoons oil for sauteeing
- 1 pound boneless, skinless chicken breasts sliced thinly
- salt and pepper to season
- 1 medium red onion thinly sliced
- 3 cloves garlic coarsely chopped
- ½ teaspoon ground cumin
- 1 chipotle chili in adobo minced
- 2 cups canned diced tomatoes
- 1 cup long-grain rice (I like basmati rice)
- lime wedges
- cilantro chopped
- radishes thinly sliced
- jalapenos thinly sliced
- quick pickled purple onion See Notes
- In a large (cast iron) skillet, heat oil over medium-high heat. Season chicken with salt and pepper and cook chicken about 5 minutes. Add the sliced onions and saute until it is soft.
- Reduce heat to medium, then add the garlic, cumin, and chipotles. Cook until the garlic is soft, about a minute. Add the tomatoes, stir in 1 cup of water, then add in the rice. Stir to combine and cook till the liquid is absorbed and the rice is tender, about 20 minutes.
- Serve with lime wedges, cilantro, radishes, jalapenos, and quick pickled onions.
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