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sunday supper

Recipe for chipotle chicken with rice

Karoline Boehm Goodnick for the Boston Globe

Serves 4 with leftovers

6bone-in chicken breasts (about 3½ pounds total)
Salt and black pepper, to taste
2tablespoons vegetable oil
1onion, finely chopped
2cloves garlic, finely chopped
1each red and green bell pepper, cored, seeded, and chopped
½teaspoon ground cumin
½teaspoon chili powder
1canned chipotle in adobo sauce, chopped, or more if needed
cups long-grain white rice
cups chicken stock
2tablespoons chopped fresh
cilantro
½bunch scallions, thinly sliced
1lime, 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.

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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.

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6. Serve the remaining chicken and rice sprinkled with cilantro and scallion. Garnish with lime. Sydney Oland

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