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Chicken and Peas with Rice with Tomato Chipotle Sauce

March 2, 2014
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I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!

  • 1 pound chicken thighs, boneless, skinless
  • ¼ cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper

Drizzle the chicken pieces with flour, salt and pepper, keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • ½ cup cilantro, chopped
  • 1 cup tomato sauce
  • 1 ½ cups white rice
  • 2 cups chicken broth
  • 2 teaspoon salt
  • 2 cups frozen peas

Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.

Tomato Chipotle Sauce

  • 1 cup tomato sauce (fresh or canned)
  • 1 to 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon chipotle in adobo sauce

Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.

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