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    sunday supper & more

    First chicken and rice with chipotle, then smoky enchiladas

    Chipotle chicken and rice.
    Karoline Boehm Goodnick for The Boston Globe
    Chipotle chicken and rice.

    Not quite your mother’s chicken and rice casserole, this flavorful dish uses bone-in chicken breasts cooked over rice. Cumin and chili powder spice up the dish, bell peppers add a nice note of sweetness, a smoky chipotle pepper in adobo lends richness.

    Stretch the dish into a filling for enchiladas by adding black beans. Skip ready-made enchilada sauce and mix your own sour cream and tomatoes to give the rolled-up tortillas a creaminess that perfectly complements the heat. Garnish both meals with cilantro, scallions, and lime for added freshness. Use any other limes you have on hand in something tall, icy, and refreshing.

    Shopping list

    (For chipotle chicken, enchiladas)


    6 bone-in chicken breasts (about
    3½ pounds total)

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    2 cups shredded cheddar

    ½ cup sour cream

    1 each red and green bell pepper

    2 tomatoes


    1 onion

    2 cloves garlic

    1 bunch scallions

    1 bunch fresh cilantro

    2 limes


    8 flour tortillas (each about 8 inches)

    Salt and pepper

    ¼ cup vegetable oil

    ½ teaspoon ground cumin

    1 canned chipotle in adobo sauce

    1½ cups long-grain white rice

    1 teaspoon chili powder

    ¼ teaspoon smoked paprika

    2½ cups chicken stock

    1 can (15 ounces) black beans

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