Chipotle-Orange Chicken
Sweet, smoky, and spicy, this easy-as-anything chicken is perfect for taco salads, burrito bowls, or served with your favorite roasted vegetable.
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Servings: 4
Calories: 447kcal
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!
Nutrition
Calories: 447kcal | Carbohydrates: 51g | Protein: 32g | Fat: 12g | Sodium: 869mg | Fiber: 4g | Sugar: 8g | Vitamin C: 102mg
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