Description
This Chipotle Honey Chicken and Rice Bake is a delicious one-pan meal with a perfect balance of sweet, spicy, and savory flavors. Tender chicken thighs are nestled on a bed of flavorful rice, all baked together to perfection.
Ingredients
Scale
Chicken and Sauce:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup honey
- 2 chipotle peppers in adobo sauce (minced)
- 1 tablespoon adobo sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice Mixture:
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken broth
- 1 cup frozen corn (optional)
Additional:
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Sauce: In a small bowl, combine honey, minced chipotle peppers, adobo sauce, olive oil, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
- Assemble: Place uncooked rice and chicken broth in the baking dish. Add corn if using. Nestle chicken thighs on top, then pour the sauce over the chicken.
- Bake: Cover with foil and bake for 45 minutes. Uncover, add cheese if desired, and bake for an additional 10–15 minutes.
- Rest and Serve: Let it rest for 5 minutes before serving. Garnish with cilantro and lime wedges.
Notes
- For more heat, add an extra chipotle pepper.
- This dish can also be made with chicken breasts, but cooking times may vary slightly.
- Brown rice can be used, but will require more broth and a longer cook time.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
