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–+ servings
Adobo Chicken And Rice

Unlock Flavor with This Easy Adobo Chicken and Rice Recipe

Adobo Chicken And Rice is a one-pot dish that combines flavorful chicken thighs, spices, and fluffy rice, making a family-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Latin
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb skinless, boneless chicken thighs Juicy and flavorful; substitute with chicken breasts for a leaner option.
  • 1 tsp kosher salt Essential for enhancing the flavors; adjust to your taste.
  • 1 tsp freshly ground black pepper Provides a nice seasoning; use according to preference.
  • 1 tsp ground cumin Adds warmth and depth to the dish; optional for milder flavor.
  • 1 tsp smoked paprika Delivers a rich, smoky taste; regular paprika can work for less intensity.
For the Rice
  • 1 cup long-grain white rice The hearty base for this dish; brown rice is an option but will require longer cooking.
  • 2 tbsp extra-virgin olive oil Adds richness for sautéing; feel free to substitute with another cooking oil if needed.
  • 1 medium yellow onion Offers sweetness and depth; shallots make a great substitute if on hand.
  • 3 cloves garlic Infuses the dish with beautiful flavor; add more if you're a garlic lover.
For the Flavor
  • 1 can chipotle chiles in adobo sauce Provides distinctive heat and smokiness; adjust to your heat preference.
  • 1/4 cup apple cider vinegar Brings a lovely acidity to balance flavors; white vinegar can be used as a substitute.
  • 4 cups low-sodium chicken broth Pivotal for cooking the rice and giving it that rich flavor; vegetable broth can lighten it up.
  • 1 tbsp dried oregano Enhances the herbal notes; fresh oregano adds even more flavor.
  • 1 tsp garlic powder Intensifies garlic flavor; omit if using fresh garlic.
  • 1 tsp onion powder Deepens the taste; optional depending on preference.
For the Greens
  • 2 cups Tuscan kale Adds nutritional value and crunch; spinach is a great substitute if you prefer.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Step 1: Season the Chicken - Start by seasoning the skinless, boneless chicken thighs with kosher salt, freshly ground black pepper, ground cumin, and smoked paprika. Let marinate for about 10 minutes.
  2. Step 2: Sauté the Onions - Heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped medium yellow onion and sauté until translucent, about 5 minutes.
  3. Step 3: Add Garlic - Add minced cloves of garlic and cook for 1–2 minutes until fragrant.
  4. Step 4: Toast the Rice - Add the long-grain white rice and stir well. Toast for 2-3 minutes.
  5. Step 5: Incorporate Liquids and Spices - Slowly add 4 cups of chicken broth, 1/4 cup of apple cider vinegar, chipotle chiles, oregano, garlic powder, and onion powder. Stir to combine.
  6. Step 6: Cook the Chicken and Rice - Carefully place the seasoned chicken thighs on top of the rice mixture. Cover and cook on low heat for about 30 minutes.
  7. Step 7: Add the Greens - In the last few minutes, add the chopped Tuscan kale and stir gently.
  8. Step 8: Serve and Enjoy - Once everything is cooked, let sit for 5 minutes, then serve hot.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Ensure to toast the rice for 2-3 minutes for enhanced flavor absorption. Adjust cooking time if using chicken breasts instead of thighs. Incorporate greens last for vibrant color.

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