Main Dish

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 a 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 Tbsp adobo seasoning, divided

2 limes

¼ tsp freshly ground black pepper

2 Tbsp olive oil

1 small onion

1 red bell pepper

3 cloves garlic, minced or pressed

2½ cups low-sodium, fat free chicken broth, divided

⅛ tsp cayenne

1 cup 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 tsp 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” 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 of the broth to a boil in a bigger pot saucepan. Stir in the remaining ¾ tsp adobo, the cayenne, black pepper, and rice. Cover, reduce heat to low, and set timer for 20 minutes.

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6.) Heat 2 tsp 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 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 tsp 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 tsp oil and the rest of the chicken; repeat.

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9.) Deglaze the pan with the last ½ cup 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 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 Tbsp adobo seasoning, divided
2 limes
¼ tsp freshly ground black pepper
2 Tbsp olive oil
1 small onion
1 red bell pepper
3 cloves garlic, minced or pressed
2½ cups low-sodium, fat free chicken broth, divided
⅛ tsp cayenne
1 cup 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 tsp 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. (I used a 9” x 13” 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.
5.) Bring 1½ cups of the broth to a boil in a bigger pot saucepan. Stir in the remaining ¾ tsp adobo, the cayenne, black pepper, and rice. Cover, reduce heat to low, and set timer for 20 minutes.
6.) Heat 2 tsp 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 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 tsp 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 tsp oil and the rest of the chicken; repeat.
9.) Deglaze the pan with the last ½ cup 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 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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