Here’s an easy one-pot dish that comes together quickly and easily while still being full of flavor. Adobo sauce and chipotle chiles bring a little heat and spice things up. The components of adobo seasoning are also featured here and are what you would use if you wanted to make your own version of the Spanish sauce. If you’d rather use chicken breasts, you can always swap out the thighs.
Have you tried this yet? Let us know how it went in the comments below!
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Ingredients
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- Step 1Season chicken with salt, black pepper, ½ teaspoon cumin, and ½ teaspoon paprika.
- Step 2In a large high-sided skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until golden, about 5 minutes per side. Transfer to a plate to keep warm.
- Step 3Reduce heat to medium and cook onion, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring occasionally, until toasted, about 2 minutes. Add vinegar and stir until evaporated, about 1 minute more.
- Step 4Add broth, chiles, adobo sauce, oregano, garlic powder, onion powder, and remaining ½ teaspoon paprika and ½ teaspoon cumin. Return chicken to skillet and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cover and cook until rice is tender and chicken is cooked through, about 15 minutes.
- Step 5Transfer chicken to a clean plate. Stir kale into rice mixture until wilted.
- Step 6Return chicken to skillet to serve.
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