Description
Skip the drive-thru Mexican food and make this Chipotle Honey Chicken and Rice at home instead. One pan, zero guilt, and all the flavor you’re craving.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6 thighs)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth
- 3 tablespoons (45ml) honey
- 2–3 tablespoons chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons (45ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper. Mix chipotle peppers, adobo sauce, honey, and lime juice in a bowl to create the glaze.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 6-7 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
- Add remaining oil to the pan with chicken fat. Cook onion for 3-4 minutes until translucent. Add bell pepper and cook 2 minutes more. Stir in garlic, cumin, oregano, and paprika, cooking 30 seconds until fragrant.
- Add rice to the pan, stirring to coat in oil and spices for 2 minutes. Pour in chicken broth, scraping pan bottom to release browned bits. Bring to a simmer, then reduce heat.
- Return chicken to the pan, skin-side up. Spoon half the chipotle-honey mixture over chicken. Cover and simmer 18-20 minutes until rice is tender and chicken reaches 165°F.
- Remove lid, brush remaining chipotle-honey mixture on chicken. Increase heat to medium-high and cook uncovered 2-3 minutes to evaporate excess liquid. Remove from heat, sprinkle with cilantro, and rest 5 minutes before serving.