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–+ servings

One Pot Chipotle Chicken and Rice Burritos

Serves 6 servings

Ingredients

For the Marinade

  • 2 lbs boneless, skinless chicken thighs
  • 1 3.7 oz can chipotle peppers in adobo
  • 2 tbsp olive oil
  • 1 tbsp salt
  • ½ tbsp black pepper
  • 3 garlic cloves
  • 1 lime

For the Blend

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small yellow onion if you’re following the meal plan, use the other ½ red onion from the sheet pan gyros recipe

For the Rice

  • 1 cup rice long grain or jasmine works well
  • 1 lime
  • 1 bunch cilantro
  • 2 cups chicken broth

For Topping

  • 8 oz Mexican cheese or cheese of choice
  • your fav salsa
  • sour cream
  • warm tortillas

Instructions

Marinate the Chicken

  • In a blender or food processor, combine chipotle peppers, lime juice, olive oil, salt, pepper, and garlic. Blend until smooth, then pour over chicken thighs in a bowl or bag. Toss to coat. Let sit while you prep everything else (or marinate up to 24 hours in advance).

Prep the Veggies

  • Thinly slice the red and green bell peppers and onion. If you hate the texture, blend in a food processor or blender until paste-like enough for you to not notice it.

Assemble in One Pot

  • Sear the chicken (preheat oven to 375°F now): Heat 1–2 tbsp oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs 2–3 minutes per side until a deep golden crust forms. Remove from pan and set aside.
  • Sauté the veggies: Add the pepper and onion mix to the same pan. Cook for 3–4 minutes until softened and fragrant, scraping up any browned bits.
  • Toast the rice: Stir in the rinsed rice and cook for 1–2 minutes to toast and coat it in all the flavor.
  • Deglaze and layer: Pour in chicken broth, squeeze in the juice of one lime, and stir in the chopped cilantro. Roughly chop the seared chicken and layer it evenly over the rice.
  • Bring to a boil: Let the pot come to a boil, cover, then place in the oven.

Bake

  • Bake at 375°F for 25 minutes. Check rice doneness. If it’s still a little firm, uncover and bake another 10–15 minutes until rice is tender and chicken is cooked through.

Serve It Up

  • Fluff the rice and stir the veggies throughout if you like. Load into warm tortillas with your favorite toppings: cheese, sour cream, guac, salsa… go wild. Or just eat it straight from the pan with a fork like a burrito bowl.