Chipotle Chicken with Coriander Rice

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Chipotle Chicken with Coriander Rice
Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: 1/2 cup rice, 1 chicken breast half, and about 1 tablespoon sauce)


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3/4 cup uncooked long-grain white rice
1 tablespoon olive oil, divided
1/2 cup chopped onion
1 teaspoon coriander seeds
1/2 teaspoon kosher salt, divided
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
1/2 cup unsalted chicken stock (such as Swanson)
1/4 cup cherry preserves
2 teaspoons chopped canned chipotle chiles in adobo sauce
1 teaspoon minced garlic
1/2 teaspoon ground cumin


1. Preheat oven to 450°.

2. Cook rice according to package directions, omitting salt and fat.

3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; sauté 1 minute. Stir in rice and 1/4 teaspoon salt; sauté 1 1/2 minutes. Stir in parsley and lemon juice.

4. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.

Created date

May 2014

Nutritional Information

Calories 419
Fat 8.2 g
Satfat 1.5 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 40 g
Carbohydrate 44 g
Fiber 1 g
Cholesterol 109 mg
Iron 3 mg
Sodium 486 mg
Calcium 38 mg