A bold, flavorful twist on classic chicken takes center stage with this smoky-sweet recipe featuring chipotle and orange-infused thighs paired with adobo-seasoned rice. The dish balances heat from chile powders with bright citrus notes, while a simple yet aromatic rice base—built on sautéed onions, jalapeños, and chicken bouillon—adds depth. Cooking techniques include a marinade for tenderizing the meat and a quick sear to lock in juices, followed by a finishing touch of water to create a light pan sauce. Ideal for home cooks seeking a restaurant-worthy meal with minimal fuss, the method combines spice, acidity, and texture for a satisfying one-pan experience.
Recipe here originally: https://www.triedandtruerecipe.com/chipotle-orange-chicken/ 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) 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! submitted by /u/BushyEyes [link] [comments]
