spicy chipotle chicken and rice... 1 hour and 15 minutes

the goods:

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, minced
1/2 teaspoon ground cumin
1 to 2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
lime wedges, for serving
sour cream, for serving
cilantro leaves, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides; transfer to a plate.



Reduce heat to medium. Add onion and saute' until soft, about 5 to 7 minutes, scraping up any browned bits from bottom of pan (if necessary, add a bit of water to release browned bits).



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.



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 minutes more.



Serve with lime wedges, cilantro, and sour cream.