Serves 4 with leftovers
|6||bone-in chicken breasts (about 3½ pounds total)|
|Salt and black pepper, to taste|
|2||tablespoons vegetable oil|
|1||onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||each red and green bell pepper, cored, seeded, and chopped|
|½||teaspoon ground cumin|
|½||teaspoon chili powder|
|1||canned chipotle in adobo sauce, chopped, or more if needed|
|1½||cups long-grain white rice|
|2½||cups chicken stock|
|2||tablespoons chopped fresh
|½||bunch scallions, thinly sliced|
|1||lime, cut into wedges (for serving)|
1. Set the oven at 375 degrees.
2. Use kitchen shears to halve each breast through the bones horizontally. Sprinkle with salt and black pepper.
3. In a large flameproof casserole over high heat, heat the vegetable oil. Brown the
chicken, skin side down, without crowding the pan. Cook without disturbing for 6 minutes. Turn and brown the other side for 5 minutes. Transfer to a bowl. Brown the remaining chicken in the same way; remove from the pan.
4. Add the onion, salt, and black pepper. Cook over medium-high heat, stirring often, for 8 minutes. Add the garlic and cook, stirring, 2 minutes more. Add the bell peppers, cumin, chili powder, and canned chipotle and continue cooking for 6 minutes.
5. Add the rice and stir well. Place the chicken and all the juices that accumulated in the bowl into the pan. Pour in the stock and bring to a boil. Cover and transfer to the oven. Cook for 30 minutes, or until the liquid is absorbed and the chicken is cooked through. Taste for seasoning and add more chipotle, if you like. Reserve 2 cups of cooked rice and 3 pieces of chicken for the enchiladas.
6. Serve the remaining chicken and rice sprinkled with cilantro and scallion. Garnish with lime. Sydney Oland