2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 lbs) - I used bone-in thighs and just removed the skin
salt and pepper
1 medium red onion, thinly sliced lengthwise.
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced - next time I will use only 1; 2 made it very spicy
2 large tomatoes, diced large
1 cup long-grain white rice - I used Basmati because it's what I had
lime wedges, for serving
chopped fresh cilantro leaves, for serving
In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any brown bits from bottom of pot (if necessary, add a bit of water to release browned bits).
Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
Stir in rice, making sure it is completly submerged in liquid. Replace chicken, cover and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro.
I used this beautiful Dutch oven but things tend to burn quickly in this cookware.
A new goal of mine is to work on the presentation of my food photos. These photos don't look too appetizing but the meal was delicious, if I do say so myself!