Chipotle Chix And Rice

• 2 TB olive oil
• 8 boneless chix thighs (~2 lbs)
• 2 canned chipotle chilis in adobo sauce
• 2 large tomatoes, diced large
• 1 cup long grain rice
• salt and pepper
• 1 med red onion, thinly sliced
• 3 garlic cloves
• 1.2 tsp ground cumin
• chopped cilantro leaves
• Lime wedges

1. In Dutch oven, heat oil over med-high heat. Season chix with salt/pepper. Brown nicely on both sides, roughly 8 mins. Remove from heat and pour off grease.
2. Reduce heat, add some oil and add onion, scraping brown bits from bottom. Saute until soft, ~5 mins.
3. Add garlic, cumin, and chilis and cook until fragrant, ~ 2 mins.
4. Add tomatoes and cook ~3 mins.
5. Stir in 1 cup water, return chix, cover, reduce to simmer and cook ~25 mins.
6. Remove chix and stir in rice. Replace chix, cover, and cook over low heat ~20-25 mins. Garnish with cilantro and lime.

olive oil, chix thighs, chipotle chilis, tomatoes, long grain rice, salt, red onion, garlic, ground cumin, cilantro, wedges

Taken from www.epicurious.com/recipes/member/views/chipotle-chix-and-rice-50044320 (may not work)