One-Pot Smokey Cacao Chicken & Rice
A simplified, everyday version of a Mexican classic featuring tender chicken thighs braised in a rich, velvety sauce of cocoa powder, warm cinnamon, and mild toasted chiles. This comforting meal is served over a bed of fluffy white rice that absorbs the complex, earthy flavors, finished with a sprinkle of toasted sesame seeds and fresh cilantro.
Comfort FoodDairy-FreeGluten-FreeHigh-Protein
Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- •1.5 cups long-grain white rice, rinsed until water runs clear
- •2.5 cups low-sodium chicken broth (ensure certified gluten-free)
- •1 medium white onion, finely diced
- •3 cloves garlic, minced
- •2 tablespoons unsweetened Dutch-process cocoa powder
- •1 tablespoon chipotle in adobo sauce, minced
- •1 teaspoon ground cinnamon
- •1 teaspoon ancho chile powder
- •1 teaspoon smoked paprika
- •2 tablespoons avocado oil
- •1 teaspoon kosher salt, plus more to taste
- •1/2 teaspoon freshly ground black pepper
- •2 tablespoons toasted sesame seeds, for garnish
- •1/4 cup fresh cilantro leaves, chopped
- •1 lime, cut into wedges
Instructions
- 1Season the chicken thigh pieces with kosher salt, black pepper, and smoked paprika.
- 2Heat the avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches until golden brown on all sides, about 6-8 minutes total. Remove the chicken from the pot and set aside.
- 3In the same pot, add the diced onion and sauté for 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4Add the cocoa powder, cinnamon, and ancho chile powder. Stir constantly for 60 seconds to toast the spices and bloom the oils, ensuring the cocoa does not burn.
- 5Add the rinsed rice to the pot and stir for 2 minutes to coat every grain in the spiced oil and lightly toast.
- 6Deglaze the pot by pouring in the chicken broth and adding the chipotle in adobo, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
- 7Return the chicken and any resting juices to the pot. Bring the liquid to a simmer.
- 8Reduce the heat to low, cover tightly with a lid, and cook for 18-20 minutes until the rice is tender and all liquid is absorbed.
- 9Remove from heat and let the pot stand, covered, for 5 minutes. Fluff the rice gently with a fork to distribute the chicken and spices.
- 10Garnish with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges for acidity.
Like this meal idea?