Chipotle Honey Chicken and Rice
This meal tastes sweet and smoky. It cooks fast. It fills you up and makes cleanup easy.
Equipment
- Large skillet with lid
- mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1½ lb boneless chicken thighs or breasts – juicy protein base
- ½ cup honey – sweet sticky glaze
- 2 chipotle peppers in adobo chopped – smoky heat
- 2 tbsp adobo sauce – deep flavor
- 2 tbsp soy sauce or tamari – salty balance
- 3 garlic cloves minced – savory boost
- 1 tbsp lime juice – fresh finish
- 2 tbsp olive oil – helps brown chicken
- 1½ cups long-grain white rice – fluffy base
- 2½ cups chicken broth – cooks rice with flavor
- Salt and black pepper – seasoning
- Green onions or cilantro – fresh topping
Instructions
- Mix honey, chipotle peppers, adobo sauce, soy sauce, garlic, lime juice, salt, and pepper in a bowl.
- Heat olive oil in a large skillet over medium heat.
- Add chicken. Brown both sides until golden.
- Pour sauce over chicken and stir gently.
- Sprinkle rice around chicken. Pour in broth.
- Cover and simmer 18–20 minutes until rice turns tender.
- Rest for 5 minutes. Fluff rice and serve.
Notes
Use gluten-free soy sauce to keep this dish gluten-free.
Use tofu instead of chicken for a vegan version.
Add bell peppers or corn for extra color and crunch.