Definite hit in our household - eaten by everyone! The original recipe says 4 servings, but I think it's closer to 6, especially with a side of steamed veggies:
Spicy Chipotle Chicken and Rice (adapted from Everyday Food)
2 tablespoons vegetable oil
6 boneless, skinless chicken thighs (about 1.5 pounds total)(I've also used about 1.5 lbs chicken tenderloins - see below.)
Coarse salt and ground pepper
3 garlic cloves, minced
1 sliced onion
1/2 teaspoon ground cumin
3 canned chipotle chiles in adobo, minced (use 2 if you have less of a heat tolerance)
2 large tomatoes, diced large
1 cup long-grain white rice, like basmati
Lime wedges, for serving (optional)
Chopped cilantro leaves, for serving (optional)
In a large Dutch oven, wok, or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot.
Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes more. After 25 mins, check on rice - if some bits seem uncooked, stir well, cover, and leave for another 10 mins. Serve with lime wedges and cilantro if desired.
*Variation: I used chicken tenderloins, which I cut up into bite size pieces after cooking them (so after step 1.) This makes Step 4 a little harder, since it's harder to push the chicken to one side to add the rice, so when I do this, I add in about 1/4 cup more water to ensure the rice cooks through.