I embarrass my husband.

My character flaws and their ability to make Paul a little uncomfortable would be a blog post on it's own. Today I think Paul's embarrassed by my recent frequent recipe posts. Last night I made another scrumptious first-time recipe. After my first bite I jumped up and said "I need to take a picture. This is blog-worthy." Paul told me it wasn't and that it was just a random meal. Random, yes. But totally blog-worthy, which he later conceded. Look folks, I'm not claiming to be a chef, but I do appreciate coming across a fabulous new recipe and perhaps someone else can benefit from my trial and error. So, although I do not have a picture of last night's dinner (you can thank my sweet husband for that), I'm going to share the recipe because it was good. So good, in fact, that Paul let a "slap yo' mama" escape his lips. But don't thank me for this recipe, thank our friend Martha. This is the picture from her website:


Chipotle Chicken and Rice

Ingredients
Makes 4 servings

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)[I used breasts]
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)



Directions
1.In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
2.Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
3.Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
4.Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.
5.Quesadilla variation: To make a filling for quesadillas, cut chicken into bite-size pieces before cooking and omit the water and rice. Then simmer, uncovered (cooking time is the same).

I made the quesadilla variation. Here's another Martha picture.


Enjoy.