Chipotle Chicken and Rice Stew
Ingredients
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken stock
- 3/4 cup white long-grain rice, rinsed until water runs clear
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 2 chipotle peppers in adobo, minced (see notes!)
- 2 tsp adobo sauce from canned chipotle (see notes!)
- Optional toppings: sour cream, shredded cheese, sliced scallions, hot sauce
Instructions
- Add all ingredients to the pressure cooker and stir to combine.
- Seal lid on the pressure cooker. Cook on High Pressure for 12 minutes. Let pressure relieve naturally 15 minutes before using Quick Release valve to relieve remaining pressure
- Remove chicken to a cutting board, shred with a pair of forks, and stir into the liquid on the pot.
- Want your soup thicker? Just cook it, stirring often, on Sauté mode, until it’s thickened to your liking!
- Ladle stew into bowls and top with chosen toppings.
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken stock
- 3/4 cup white long-grain rice, rinsed until water runs clear
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 2 chipotle peppers in adobo, minced (see notes!)
- 2 tsp adobo sauce from canned chipotle (see notes!)
- Optional toppings: sour cream, shredded cheese, sliced scallions, hot sauce
Notes
Chipotle en Adobo are a canned product that you’ll find in the ethnic aisle. This recipe calls for two of the actual peppers that you’ll find packed in a deep red sauce, and 2 teaspoons of the sauce that they’re packed in.