Sweet, smoky, and spicy, this easy-as-anything chicken is perfect for taco salads, burrito bowls, or served with your favorite roasted vegetable.
A handful of ingredients and just over an hour stand between you and a flavorful chipotle-orange chicken bowl.
I eat this chipotle-orange chicken any which way. Stuffed into tortillas for taco night, over greens with crispy tortilla strips for taco salad, or with rice and all the toppings for burrito bowls. It’s a nice balance of sweet, spicy, and smoky, and super easy to make for a busy weeknight.
What you need
- Chicken: The chicken is made with just boneless, skinless chicken thighs, ancho chile powder, chipotle chile powder, chile de arbol (or use cayenne powder), salt, and orange juice.
- Veggies: After the chicken cooks, I sauté sliced bell peppers with a red onion in the sauce.
- Finishing touches: Freshly minced cilantro and orange juice.
- Adobo-seasoned rice: You need a small yellow onion and jalapeño, adobo seasoning, chicken bouillon, and long-grain white rice.
How to make it
Step 1: Marinate the chicken.
Season the chicken and refrigerate for 30 minutes or overnight. As the chicken marinates, prep your veggies.
Step 2: Cook the rice.
Sauté the diced onion and jalapeño and season with adobo seasoning. Add the bouillon and rice and toast the rice briefly. Add water, bring to a boil, stir the rice, and cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with a fork.
Step 3: Cook the chicken.
As the rice simmers, brown the chicken in hot oil for about 5 minutes per side. Cook for 12 to 15 minutes, turning every 4 to 5 minutes until the chicken is nearly cooked through. Add a bit of water and bring to a boil. Reduce the heat to medium-low and cover. Cook for an additional 6 to 8 minutes or until the chicken reaches 165ºF. Turn the chicken periodically and adjust the heat as needed to prevent burning. Transfer the chicken to a cutting board. Once the chicken is cool enough to handle, thinly slice it into strips.
Step 4: Cook the peppers and onion.
Turn the heat on the sauce to medium-high. Add the sliced peppers and onion and a pinch of salt. Cook for 8 to 12 minutes until softened.
Step 5: Finish it up.
Add the sliced chicken to the peppers and toss to coat. Finish with orange juice before transferring to a platter. Scatter minced cilantro on top.
Step 6: Serve it up
Divide the cooked rice between bowls and pile the chipotle-orange chicken on top. Serve with your favorite toppings, like guacamole, cheese, or sour cream.
Chipotle-Orange Chicken
Equipment
Ingredients
- 1¼ pounds boneless, skinless chicken thighs
- 1¼ teaspoons kosher salt (plus more to taste)
- 1 teaspoon chipotle chile powder
- 1 teaspoon ancho chile powder
- ½ teaspoon chile de arbol (optional, or use cayenne powder)
- 1 navel orange (juiced, divided; yielding about 3 ounces juice)
- 1 tablespoon neutral oil (for frying)
- 1 red onion (about 8 ounces, peeled, halved, and sliced lengthwise)
- 2 bell peppers (trimmed, seeded, and sliced into strips)
- 2 tablespoons cilantro (loosely packed and minced)
Adobo-seasoned rice:
- 2 teaspoons extra virgin olive oil
- 1 yellow onion (about 4 ounces, peeled and diced)
- 1 jalapeño (trimmed and diced)
- 1 teaspoon Better than Bouillon Roasted Chicken Base (or 1 chicken bouillon cube)
- ¾ teaspoon adobo seasoning (plus more if needed)
- 1 cup long-grain white rice (rinsed)
Instructions
Season the chicken:
- Place the chicken in a large bowl with 1¼ teaspoons kosher salt, 1 teaspoon chipotle chile powder, 1 teaspoon ancho chile powder, and ½ teaspoon chile de arbol. Add half the orange juice and toss to coat. Refrigerate for 30 minutes or overnight.
Make the rice:
- Heat 2 teaspoons extra virgin olive oil in a small saucepan over medium heat. Once hot, add the diced onion and jalapeño. Sauté for 5 to 6 minutes until softened. Add the chicken base and adobo seasoning. Sauté for 1 minute until fragrant. Add the white rice and toss to coat. Toast the rice for 1 to 2 minutes.
- Pour in 2 cups of water and bring to a boil. Stir the rice and cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat. Let stand for 10 minutes before fluffing with a fork.
Brown the chicken:
- Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the chicken and cook in an even layer for 5 minutes. Continue turning every 4 to 5 minutes, adjusting the heat as needed, until the chicken is nearly cooked through, about 12 to 15 minutes.
- Add ¼ cup water to the skillet and bring to a boil. Scrape up anything stuck to the bottom of the skillet. Cover the pot and continue cooking for 6 to 8 minutes until the chicken reaches 165ºF. Transfer the chicken to a cutting board.
Cook the onion and pepper:
- Add the onion and bell pepper to the skillet. Toss with the sauce and season lightly with salt. Turn the heat to medium and cook for 8 to 12 minutes or until the pepper strips soften. Add the remaining orange juice. Turn off the heat.
To serve:
- Slice the chicken into strips and transfer to the pot with the bell peppers. Toss to coat. Transfer the chicken to a platter and finish with minced cilantro.
- Divide the cooked rice between bowls and pile the chicken on top. Enjoy!
