Chipotle Chicken and Rice
Servings Prep Time
10servings (1 cup each) 25minutes
Cook Time
50minutes
Servings Prep Time
10servings (1 cup each) 25minutes
Cook Time
50minutes
Ingredients
  • 2tbsp olive oil
  • 1cup chopped green peppers
  • 1 cup chopped onions
  • 2tsp minced Garlic
  • 1 1/2lbs boneless skinless chicken thighscut into 1 1/2 inch pieces
  • 6oz smoked turkey sausagecut lengthwise in half, then sliced crosswise, 1/2 of 13-oz. pkg.
  • 1can diced tomatoes(14 1/2 oz), undrained
  • 1 1/2cups fat-free reduced-sodium chicken broth
  • 1/2cup dry white wine
  • 1tsp each chili powder and smoked paprika
  • 1 1/2cups long grain white riceuncooked
  • 1 jar INSTANT POT Smoky Chipotle Sauce15 oz
Instructions
  1. SET SAUTÉ setting on INSTANT POT for 10 min. Add oil to pot; heat 2 min. Add peppers and onions; cook 2 min., stirring frequently. Add garlic; cook and stir 1 min.
  2. ADD chicken, sausage, tomatoes, chicken broth, wine and dry seasonings; stir. Bring just to boil, stirring frequently.
  3. ADD rice and sauce. DO NOT STIR. Use back of spoon to press rice into chicken mixture until completely covered. Close and lock lid. Turn Pressure Valve to Sealing position.
  4. COOK 10 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  5. STIR ingredients in pot. Cover loosely with lid, but do not lock lid. Let chicken mixture stand 5 min. before serving to allow sauce to thicken.
Recipe Notes

Special Extra:
Sprinkle with chopped fresh cilantro before serving.

Variation:
Omit the wine, and increase the chicken broth to 2 cups.

Nutrition Information Per Serving: 190 Calories, 6g Total Fat, 1.5g Saturated Fat, 50mg Cholesterol, 510mg Sodium, 18g Total Carbohydrate, 3g Dietary Fiber, 5g Total Sugars, 14g Protein, 0%DV Vitamin D, 2%DV Calcium, 20%DV Iron, 6%DV Potassium

Please use alcohol responsibly.