Chipotle Chicken & Rice.

This is an easy, one-pan meal made with homemade chipotle butter. The heat level of the base recipe is very mild but we like to ramp it up a bit with crushed red pepper— totally optional.

INGREDIENTS
*Makes 3-4 servings

DIRECTIONS

STEP 1: CHIPOTLE BUTTER
Preheat the oven to 350F. Combine the butter, chipotle pepper, garlic, red pepper (optional), and salt in a small bowl and mix well.

STEP 2: SEAR
Preheat a large skillet over medium heat. Meanwhile, season the chicken with kosher salt, garlic powder, and onion powder. Sear the chicken, skin-side down, just until it gets golden brown and crispy. Don’t fully cook the chicken, only sear the skin-side. Remove the chicken from the pan and cover with chipotle butter (retain a few TBSP of the butter for the rice).

STEP 3: RICE
Sautee the onion until translucent. Add in the garlic and sauté until fragrant and slightly browned. Then add in the chicken stock, lemon juice, oregano, salt, pepper, remaining chipotle butter, and white rice. If you like spicy, add 1 tsp crushed red pepper. Bring to a simmer, then place the chicken on top of the rice

STEP 4: BAKE
Bake in the oven at 350°F, covered, for 25-30 minutes until rice is soft. Remove the lid and check the chicken doneness. If needed, return to the oven, uncovered, to finish the chicken. The chicken is done when the internal temperature reaches 170°F.

Full recipe at CasitaMade.com (link in my bio)

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