A delicious one-skillet meal with chicken, rice, green olives, tomatoes, and chipotle chiles!
Chicken and rice has always been a favorite meal of mine. Unfortunately, anytime you're working with rice, the dish can often take loads of time and/or several pots - both of which are a no-go for me on weeknights! The good people at America's Test Kitchen have done it again; they figured out a way to put a flavorful chicken and rice meal on the table after a long day of work.
Thanks to your microwave, your rice can begin to cook while you start the chicken. The rice ends up joining your chicken in the skillet to finish cooking so the entire pan is brimming with flavor and easy to serve.
Canned chipotle in adobo packs a punch so be careful when dishing it out. A teaspoon goes a long way! If you're extra sensitive to spice, you may want to start with 1 teaspoon and add more before serving if desired. It adds a delicious smokiness that I think is worth including - even in a small amount.
Skillet Mexican Chicken and Rice
2 & 3/4 cups chicken broth
1 cup long grain white rice
4 boneless/skinless chicken breasts
2 tablespoons vegetable oil
3 shallots, thinly sliced
3 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce (see note above)
1 (14.5 ounce) can diced tomatoes, drained
1/3 cup green olives, coarsely chopped
salt and pepper
Combine 1 & 3/4 cup broth and rice in a bowl. Cover and microwave until the liquid is absorbed, about 10 minutes. Fluff rice with fork.
Meanwhile, pound thick ends of chicken if needed. Pat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 5 minutes. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon oil and add the shallots, and 1/2 teaspoon salt. Cook until softened, about 2 minutes. Stir in the garlic and chipotle chiles and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth and microwaved rice, scraping up browned bits. Nestle the browned chicken and their juices in the rice. Cover and simmer gently until the rice is tender and the chicken registers to 160 degrees, about 10-15 minutes.
Gently fold in the green olives, season with salt and pepper to taste and serve.