Flavorful Adobo Chicken and Rice in One Pot for Easy Meals

Experience the delightful flavors of Adobo Chicken and Rice, a one-pot dish that combines tender chicken, rice, and bold spices.

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Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: American, Latin

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 kg Chicken Thighs Offers juiciness and flavor; can substitute with chicken breasts.

For the Spices

1 tsp Kosher Salt Enhances taste; adjust according to dietary needs.
1 tsp Black Pepper Adds depth; freshly ground gives the best flavor.
1 tsp Ground Cumin Brings warmth; coriander can substitute for a unique twist.
1 tsp Smoked Paprika Infuses a smoky essence; regular paprika works if you prefer milder flavor.

For the Aromatics

1 medium Yellow Onion Adds sweetness; substitute with white onion if preferred.
3 cloves Garlic Fresh garlic is ideal, powdered can be used in a pinch.

For the Base

1 cup Long-Grain White Rice Acts as the dish's heart; switch to jasmine or basmati for different texture.
2 cups Low-Sodium Chicken Broth Provides a savory foundation; use vegetable broth for a vegetarian variant.

For the Kick

1 can Chipotle Chiles in Adobo Sauce Brings smokiness and spice; canned green chiles can tame the heat.
1 tsp Dried Oregano Adds an herbal note; fresh oregano works perfectly too.

For Accents

1/4 cup Apple Cider Vinegar Adds acidity and brightness; lemon juice is an alternative.
2 cups Tuscan Kale Boosts nutrients and texture; substitute with spinach or Swiss chard.

For Convenience

1 tsp Garlic Powder Can be omitted if using fresh garlic.
1 tsp Onion Powder Optional if already using fresh onion.

Equipment

Large heavy pot

Method

Preparation Steps

Season the chicken thighs with kosher salt, black pepper, ground cumin, and smoked paprika. Set aside to let flavors meld.
In a large pot, heat olive oil over medium heat and sear the chicken thighs for about 6 minutes per side until browned.
Retain drippings in the pot, then sauté chopped onion and minced garlic until translucent.
Add rice and toast for about 2 minutes until slightly translucent.
Stir in apple cider vinegar and chicken broth, then add chipotle chiles, oregano, garlic powder, and onion powder.
Return chicken to the pot, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
Stir in chopped kale during the last 5 minutes of cooking.
Let sit covered for 5 minutes, then fluff rice and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Adjust chipotle chiles for desired heat level. Ensure chicken reaches 165°F for safety. Store leftovers in airtight containers for up to 3 days, or freeze for up to 2 months.

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