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Slow Cooker

Smoky One-Pot Chicken and Rice
6 boneless, skinless chicken breasts (6- to 8-oz. each), cut in half crosswise
2 Tbsp. Taste of Inspirations Cabo Chipotle Rub
1 Tbsp. vegetable oil
6 oz. Hannaford Baby Bella Mushrooms, trimmed and chopped
2 carrots, cut into 1/4 inch pieces
1 onion, chopped fine
2 cups Hannaford Long Grain Brown Rice
4 cups water
1/2 tsp. salt
1 cup thawed Hannaford Chopped Spinach, squeezed dry
1/4 cup Taste of Inspirations Tequila Lime Tomatillo Salsa
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Smoky One-Pot Chicken and Rice

Smoky One-Pot Chicken and Rice

Smoky One-Pot Chicken and Rice
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. Pat chicken dry with a paper towel and season with 1 tablespoon chipotle rub. Heat oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, add chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and set aside.
2. Add mushrooms, carrots, and onion and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 2 minutes.
3. Add water, remaining 1 tablespoon chipotle rub, and salt and bring to a boil. Cover, reduce heat to medium-low, and cook for 30 minutes.
4. Stir spinach into rice mixture and nestle chicken breasts on top. Re-cover and cook until rice is tender and chicken is cooked through, 15 to 20 more minutes.
5. Serve chicken and rice mixture with salsa on the side.
Source: Hannaford fresh Magazine, September - October 2017