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.

corn and shrimp chowder... 40 minutes

the goods:

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon seafood seasoning
1/2 teaspoon dried thyme leaves
1 pound large peeled and deveined shrimp
crackers for serving

Cut off tip of each cob. Stand corn in a wide shallow bowl (or stick it in the center of an angel food cake pan); using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp left behind. Discard cobs.



In a large pot, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.



Add scallion whites and potatoes to pan; cook, stirring until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Top with bacon and serve with crackers if desired.