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Honey-Chipotle Chicken and Rice_MidPage

Honey-Chipotle Chicken and Rice

This honey-chipotle chicken and rice is equal parts sweet, spicy, and smoky. You can use as much or as little of the honey-chipotle sauce as you like.
5 from 2 votes
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Total Time: 1 hour 15 minutes
Servings: 4
Calories: 483kcal


  • 1 tablespoon neutral cooking oil
  • 4 chicken leg quarters
  • Salt pepper, cumin, and paprika to taste
  • 1 yellow onion peeled and sliced into thin wedges
  • 2 red bell peppers trimmed and deseeded, sliced into strips
  • 8 ounces cremini mushrooms scrubbed and quartered
  • 4 scallions minced, white and green parts kept separate
  • 1 14.5- ounce can fire-roasted diced tomatoes
  • ¼ cup water if necessary

Honey-Chipotle Sauce:

  • 7 ounce can chipotles in adobo sauce
  • ¼ cup honey
  • Juice of 1 lime

Cilantro-Lime Rice:

  • 1 cup uncooked rice
  • 2 cups water
  • 1 tablespoon butter optional
  • Salt to taste
  • ½ cup freshly chopped cilantro
  • Juice of 1 lime

For Serving:

  • Sliced avocado optional


Brown the Chicken:

  • Preheat oven to 425ºF. In a wide pot or braising pan, heat the oil over medium heat until very hot. Pat the chicken dry and season all over with a few shakes of salt, pepper, cumin, and paprika and rub the seasoning into the skin.
  • Place the chicken into the skillet, skin-side down, and cook without moving for 4-5 minutes until the skin turns golden brown. Flip and cook another 5-6 minutes to allow fat to render from the skin.
  • Transfer the chicken to a plate and drain off all but 1 tablespoon of fat in the pan. Return the pan to medium heat.

Cook the Aromatics:

  • First, add the sliced onions to the pan and cook over medium heat for 5-7 minutes until they begin to soften.
  • Next, add the sliced bell pepper and cook an additional 4-5 minutes.
  • Finally, add the quartered mushrooms and the sliced white parts of the scallions and cook until they begin to turn golden brown, about 6-7 minutes more. Season with salt and pepper

Prepare the Sauce Base:

  • Pour the tomatoes and 1/4 cup water into the pan and bring to a boil. Season with salt and pepper and add 1 teaspoon of cumin and 1 teaspoon paprika. Bring to a boil and then reduce heat and simmer as you prepare the honey-chipotle sauce.

Prepare the Honey-Chipotle Sauce:

  • In a food processor, add the can of chipotles, honey, and lime juice. Pulse until well puréed. Add a few tablespoons of water as necessary to thin the sauce out.

Finish the Sauce:

  • Pour as much of the honey-chipotle sauce into the pan as you like, leaving at least a tablespoon or two of the sauce for the chicken. Stir the honey-chipotle sauce into the tomatoes and vegetables to ensure it’s incorporated. Taste and season to your preferences.

Bake the Chicken:

  • Nestle the chicken into the sauce and spoon the remaining honey-chipotle sauce over the chicken, using the back of your spoon to ensure even coverage over the tops of each piece of chicken.
  • Transfer to the oven and bake for 30-45 minutes or until an instant-read thermometer reaches 165ºF.

Cook the Rice:

  • While the chicken is baking, prepare the lime-cilantro rice. Combine the rice, water, butter (if using), and salt in a small pan and bring to a boil. Stir once, then cover and reduce heat and simmer for 15 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes before removing the lid and fluffing with a fork.
  • Stir in the chopped cilantro and lime juice and season with more salt, if needed.

To Serve the Honey-Chipotle Chicken with Rice:

  • Divide the rice between plates and spoon the vegetables in tomato sauce on top. Serve the chicken on top garnished with the sliced green parts of the scallions. Serve with a sliced avocado, if desired.


Calories: 483kcal | Carbohydrates: 27g | Protein: 26g | Fat: 31g | Sodium: 153mg | Fiber: 2g | Sugar: 22g | Vitamin C: 80mg
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