Chipotle Chicken and Rice Stew
- 1 tablespoon grapeseed or other neutral oil
- 2 boneless, skinless chicken thighs
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ yellow onion, minced
- 4 garlic cloves, minced
- ½ cup white long-grain rice, rinsed
- 1½ cups chicken stock
- 1 chipotle in adobo, minced
- 1 teaspoon adobo sauce from canned chipotle
- optional toppings: chopped fresh cilantro, sour cream or Greek-style yogurt, tortillas
- Heat grapeseed oil in a pressure cooker set to Sauté. Season chicken thighs with cumin and salt; cook in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate.
- Cook onion and garlic in the oil remaining in the pot until translucent, 2 to 3 minutes; add rice and cook until glistening, about 30 seconds.
- Pour chicken stock into the pot and scrape browned bits of food from bottom of the pot. Stir chipotle and adobo sauce into the mixture. Return chicken to the pot.
- Seal lid on the pressure cooker. Cook on High Pressure for 12 minutes. Let pressure relieve naturally 15 minutes before using Quick Release valve to relieve remaining pressure.
- Remove chicken to a cutting board, shred with a pair of forks, and stir into the liquid on the pot.
- Ladle stew into bowls and top with chosen toppings.
If you prefer a thinner stew, just increase amount of chicken stock to your preference. If you do not care for the heat of chile peppers, replace the chipotle and adobo with the zest and juice of a lemon to add a little acidity without the spice.
What others are saying
Rachel Douglas says:
I've made this chicken and rice stew recipe more times than I can count. I used two chipotle peppers and extra sauce because I like things extra spicy. It's such a comforting soup, I'm addicted for sure. I especially love to stir in extra cheese and some sour cream.
Santana Williams says:
I added extra cumin and garlic to this delicious recipe. I topped it with sour cream, cheese and cilantro. We ate it all out so there were no leftovers, but I would definitely use the meat from the stew to make enchiladas or burritos. The flavor is amazing.
Alex Cabral says:
This was so yummy! I added more chipotle sauce from the can because I love the extra flavor and heat. I also used boneless, skinless chicken breast instead of thighs. Definitely one of my favorite recipes, especially when the weather is cold outside.
Sam Dalton says:
This chipotle chicken stew is definitely a favorite at my house. I used extra cumin, because you can never really use too much of that stuff. I love the spice level and consistency. Very good!
Katie Hason says:
I made this recipe the other night and it was a HUGE hit at dinner! From the adobo to the cumin to the garlic, it's packed with so much flavor. I love everything about this dish. For my toppings I added cilantro, tortillas, and sour cream. My mouth is just watering thinking about it!