Description
A delicious one-pan creamy dish with a spicy chipotle kick, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice
- 1 cup heavy cream
- 2 tablespoons chipotle in adobo sauce, minced
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned and cooked through.
- Stir in the rice and cook for an additional 2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
- In a separate bowl, mix heavy cream and chipotle sauce. Once the rice is cooked, stir in the cream mixture and cook for another 2-3 minutes until heated through.
- Serve hot, garnished with fresh cilantro if desired.
Notes
For added flavor, consider mixing in vegetables such as bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg