Fall brings so many wonderful things like football, cooler temps, and delicious comfort food. We’ve had lows in the 50’s and it feels amazing after you’ve been dealing with those 100′ degree temps. With the cooler weather, I’ll be sharing some our favorite casseroles and soups, like this chipotle arroz con pollo.
Arroz con Pollo is, simply, chicken with rice. Chipotle peppers are basically smoked jalapeños. You can get them dried but you can also buy them canned in amole sauce, which is what I prefer.
Most probably don’t associate arroz con pollo as a soup but we love to make it soupy and an extra ingredient or two. We also use chicken thighs because the dark meat is much more flavorful. Don’t worry, for those of you who aren’t a big fan of dark meat, I have another soup coming with chicken breast!
My sweet husband cut up the thighs for me for this recipe. It’s a myth, y’all, that chicken needs to be washed first. In fact, washing it just gives more of a chance for contaminating your sink or other surfaces. We have a ‘chicken only’ cutting board and you should never use a wooden cutting board to cut up chicken. When done, wash all surfaces well, including any hand towels you used to wipe your hands, etc! You can find more cooking and handling tips at the Sanderson Farms website, our chicken of choice.
One of the great things about soups, is that you can put in whatever you want. If we have a few extra mouths to feed, we might throw in black beans or some diced potatoes. What makes this soup so great? It’s definitely the chipotle pepper with amole sauce. There’s a little bit of sweetness in the amole sauce which is why the lime is essential. It really cuts the sweetness down some and is just the perfect compliment.
This is one of those dishes that will bring the family to the table. I’m not sure there can be anything better than great food with your familia. ((big puffy hearts y’all))
Do you have any favorite chicken soups you’d like to share? One can never have enough chicken soup recipes!
- 2 tablespoons extra-virgin olive oil
- ½ onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 skinless, boneless Sanderson Farms chicken thighs, cut into ½-inch pieces
- 2 chipotle chiles in adobo sauce, finely chopped
- 3 cups chicken broth
- 1 can of black beans
- 1 cup of minute rice
- ½ cup chopped fresh cilantro (if cilantro is too strong for you, you could use basil or correander seed)
- Juice of 1 lime
- Salt and pepper
- (optional) 1 hass avocado, thinly sliced
- (optional) Crushed tortilla chips
- In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 5 minutes.
- Increase the heat, pushing the vegetables to the side of the pan, add the chicken and cook, stirring for about 5 - 7 minutes.
- Stir in the chipotles and adobo sauce & black beans, then stir in the chicken broth and add the rice.
- Lower the heat and simmer for 15 - 20 minutes.
- Stir in the cilantro (optional) and lime juice; season with salt & pepper.
- Top with avocado and/or tortilla chips!