Adobo-Lime Chicken & Rice

Adobo Chicken & Rice

This gorgeous, delicious dish is both filling and good for you!

It’s quick and easy enough for a weeknight dinner and will feed two people with leftovers for lunch. It does have a bit of a kick; cut the cayenne in half if you prefer things on the mild side. Replace the broth with water if you need to cut back on sodium.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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8 boneless, skinless chicken thighs

2 tablespoons adobo seasoning, divided

2 limes

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 small onion

1 red bell pepper

3 cloves garlic, minced or pressed

2½ cups (600 ml) low-sodium, fat-free chicken broth, divided

⅛ teaspoon cayenne

1 cup (192 g) uncooked Uncle Ben’s brown rice (you can use any kind of rice, just adjust your broth amount and cook time accordingly.

Preparation:

1.) Measure the cayenne into a small prep bowl. Measure the adobo into a separate small bowl. Remove ¾ teaspoon of the adobo, and add it to the cayenne.

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2.) Add the juice of half a lime to the remaining adobo. Stir, and let sit about 5 minutes.

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3.) Place the chicken in a shallow dish. (I used a 9” x 13”/23 x 33 cm baking dish.) Sprinkle the chicken on both sides with the juice of the other half of the lime, then rub with the adobo paste. Cover; refrigerate 1-2 hours. If you’re in a hurry, you can cook right away without losing much flavor.

4.) When you’re ready to cook, chop the onion and pepper and mince the garlic; set aside. Zest the second lime; set aside.

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5.) Bring 1½ cups (360 ml) of the broth to a boil in a larger pot or saucepan. Stir in the remaining ¾ teaspoon adobo, the cayenne, black pepper, and rice. Cover, reduce heat to low, and set a timer for 20 minutes.

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6.) Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the peppers and onions, sauté until starting to soften (about four to five minutes). Add the garlic, sauté another minute.

7.) Deglaze the pan with another ½ cup (120 ml) of the broth, scraping up any browned bits. Pour the skillet contents into the rice pot, and return the skillet to heat.

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8.) Add another 2 teaspoons of the olive oil. When hot, add half of the chicken pieces. Brown on both sides, and remove to a plate. Add the last 2 teaspoons oil and the rest of the chicken; repeat.

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9.) Deglaze the pan with the last ½ cup (120 ml) of broth.

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10.) Return all the chicken to the pan. Cover; cook about 5 – 10 minutes or until done, turning once.

11.) When the rice is done, squeeze the juice of half the remaining lime and stir into rice. Transfer rice to a serving platter.

When chicken is done, arrange on top of the rice. Return skillet to stove, turn up the heat, and cook until the sauce thickens slightly. Stir in the juice of the last lime half.

12.) Pour sauce over chicken and rice. Sprinkle the lime zest over all.

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Adobo Chicken & Rice


Ingredients

8 boneless, skinless chicken thighs

2 tablespoons adobo seasoning, divided

2 limes

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 small onion

1 red bell pepper

3 cloves garlic, minced or pressed

2½ cups (600 ml) low-sodium, fat-free chicken broth, divided

⅛ teaspoon cayenne

1 cup (192 g) uncooked Uncle Ben’s brown rice (you can use any kind of rice, just adjust your broth amount and cook time accordingly.

Directions


1.) Measure the cayenne into a small prep bowl. Measure the adobo into a separate small bowl. Remove ¾ teaspoon of the adobo, and add it to the cayenne.

2.) Add the juice of half a lime to the remaining adobo. Stir, and let sit about 5 minutes.

3.) Place the chicken in a shallow dish. Sprinkle the chicken on both sides with the juice of the other half of the lime, then rub with the adobo paste. Cover; refrigerate 1-2 hours. If you’re in a hurry, you can cook right away without losing much flavor.

4.) When you’re ready to cook, chop the onion and pepper and mince the garlic; set aside. Zest the second lime; set aside.

5.) Bring 1½ cups (360 ml) of the broth to a boil in a larger pot or saucepan. Stir in the remaining ¾ teaspoon adobo, the cayenne, black pepper, and rice. Cover, reduce heat to low, and set a timer for 20 minutes.

6.) Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the peppers and onions, sauté until starting to soften (about four to five minutes). Add the garlic, sauté another minute.

7.) Deglaze the pan with another ½ cup (120 ml) of the broth, scraping up any browned bits. Pour the skillet contents into the rice pot, and return the skillet to heat.

8.) Add another 2 teaspoons of the olive oil. When hot, add half of the chicken pieces. Brown on both sides, and remove to a plate. Add the last 2 teaspoons oil and the rest of the chicken; repeat.

9.) Deglaze the pan with the last ½ cup (120 ml) of broth.

10.) Return all the chicken to the pan. Cover; cook about 5 – 10 minutes or until done, turning once.

11.) When the rice is done, squeeze the juice of half the remaining lime and stir into rice. Transfer rice to a serving platter.
When chicken is done, arrange on top of the rice. Return skillet to stove, turn up the heat, and cook until the sauce thickens slightly. Stir in the juice of the last lime half.

12.) Pour sauce over chicken and rice. Sprinkle the lime zest over all.

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