main-dishes

Chipotle Chicken Rice Casserole

Inspired by Pati Jinich’s Mexican-style chipotle chicken pasta casserole, this RizzieFarms variation substitutes toasted jasmine rice for pasta, turning the dish into a smoky, cheesy arroz con pollo-style casserole. The roasted tomato–chipotle sauce, seared chicken thighs, toasted rice, melty cheese, and optional Sazón seasoning create a bold, comforting one-pan meal with deep color and rich flavor.

Servings: 6–8 servings
Total Time: 85 min

Ingredients

Tomato–Chipotle Sauce
  • 1 1/2 pounds ripe tomatoes
  • 2 cloves garlic
  • 1/2 cup coarsely chopped white onion
  • 1 teaspoon kosher or coarse sea salt, divided
  • 1/4 teaspoon freshly ground black pepper, plus more to taste for seasoning chicken
  • 2 tablespoons sauce from chipotles in adobo, or to taste
  • 1 chipotle chile in adobo, seeded (optional, to taste)
  • 1/2 packet Sazón seasoning, about 1 teaspoon, optional
  • 1 teaspoon ground cumin, optional
  • 1/2 teaspoon smoked paprika, optional
Chicken
  • 1 1/2–2 pounds (6–8 pieces) boneless skinless chicken thighs
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher or sea salt
  • Freshly ground black pepper, to taste
  • 4 tablespoons vegetable oil, for searing
Rice & Assembly
  • 2 tablespoons vegetable oil, for toasting rice
  • 1 1/2 cups uncooked jasmine rice, rinsed and drained
  • 3 cups chicken broth
  • 2 cups grated melty cheese, such as Oaxaca, Monterey Jack, or mozzarella, about 8 oz
Optional Toppings
  • 1 ripe Mexican avocado, sliced
  • Mexican crema, Latin-style cream, crème fraîche, or sour cream
  • Fresh cilantro, chopped
  • Lime wedges
Chipotle Chicken Rice Casserole

Instructions

  1. Make the tomato–chipotle sauce: Place 1 1/2 lb ripe tomatoes and 2 cloves garlic in a medium 3-quart saucepan and cover with water. Bring to a simmer over medium-high heat and cook about 10 minutes, until the tomatoes are soft and the skins begin to slip.
  2. Transfer the tomatoes and garlic to a blender along with 1/2 cup of the cooking liquid. Add 1/2 cup chopped white onion, 3/4 teaspoon of the salt, 1/4 teaspoon black pepper, 2 tablespoons adobo sauce, 1 seeded chipotle chile if using, 1/2 packet Sazón if using, 1 teaspoon cumin if using, and 1/2 teaspoon smoked paprika if using. Blend until very smooth; set aside.
  3. Season the chicken: Sprinkle 1 1/2–2 lb boneless skinless chicken thighs with 1 teaspoon dried oregano, 1/4 teaspoon salt, and black pepper to taste.
  4. Heat 4 tablespoons vegetable oil in a large deep oven-safe casserole or skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes per side, until browned. Remove and reserve in a bowl.
  5. In the same casserole, add 2 tablespoons vegetable oil and heat over medium-high. Add 1 1/2 cups rinsed and drained jasmine rice. Cook, stirring frequently, for 3–4 minutes, until the rice becomes slightly translucent and develops a few light golden spots.
  6. Pour the blended tomato–chipotle puree over the toasted rice. It may splatter, so partially cover the skillet. Stir and cook about 5 minutes, until the sauce darkens slightly and becomes fragrant.
  7. Nest the browned chicken thighs into the rice mixture. Pour 3 cups chicken broth over everything. Stir gently, bring to a gentle simmer, cover tightly, reduce heat to low, and cook for 18–20 minutes, until the rice is tender and the chicken is cooked through.
  8. Remove the casserole from the heat and let it rest, covered, for 10 minutes. Preheat the oven to 400°F while the casserole rests.
  9. Remove the lid and gently fluff the rice around the chicken without breaking up the thighs. Sprinkle 2 cups grated melty cheese evenly over the top.
  10. Bake uncovered for 10–12 minutes, or until the cheese is fully melted and lightly browned on top.
  11. Serve hot. Garnish with avocado slices, crema, chopped cilantro, and lime wedges if desired.

Notes

  • Jasmine rice gives this casserole a soft, comforting texture and works well with the smoky chipotle sauce.
  • For a lighter, more separate-grain texture, substitute basmati rice and reduce the chicken broth to 2 3/4 cups.
  • Sazón is optional, but 1/2 packet adds color, garlic, coriander, and annatto flavor without overwhelming the tomato-chipotle sauce.
  • Do not use a full packet of Sazón unless you want a stronger Latin seasoning profile.
  • Rinsing the rice helps prevent the casserole from becoming overly sticky.
  • Letting the rice rest before adding the cheese helps the grains finish steaming and absorb the sauce evenly.
  • For extra heat, add an additional chipotle chile or more adobo sauce.
  • This dish reheats well; add a splash of broth if needed to loosen the rice.

Tags

main-dishes chicken mexican rice chipotle baked pati pati jinich casserole