This was a use what I had in my cabinet moment. Still yummy either way 💕 Ingredients: Chicken • 4 Boneless Skinless Chicken Thighs • 1 tsp Chipotle Powder • 1 tsp Adobo • 1 tsp Paprika • ½ Packet Sazón • ½ tsp Garlic Powder • ½ tsp Cumin • ½ tsp Salt • Olive Oil (add using your discretion) • Juice of ½ Lemon Rice and Sauce • 1 Cup White Rice • 2 Small Tomatoes (in the video I used some cherry tomatoes and diced canned fire roasted tomatoes because that’s what I had 😭) • ½ Small Onion • 2 Garlic Cloves • ¼ tsp Salt • 1½ Cups Chicken Broth Instructions: 1. Combine all chicken spices (chipotle powder, adobo, paprika, sazón, garlic powder, cumin, and salt) with olive oil and lemon juice. Coat the chicken thighs thoroughly and let marinate for at least 15–30 minutes. 2. Blend the tomatoes, onion, garlic cloves, and ¼ tsp salt together until smooth. Set aside. 3. Heat olive oil in a large pot or deep skillet over medium-high heat. Sear the chicken thighs for about 3–4 minutes per side until golden brown. Remove and set aside. They don’t need to be fully cooked through yet. 4. In the same pot, add the uncooked rice and toast it in the remaining oil for 1–2 minutes, stirring frequently, until it turns lightly golden. 5. Pour in the blended tomato sauce and stir to coat the rice. Let it cook for about 1 minute. 6. Add 1.5 cups of chicken broth and stir to combine. 7. Bring the mixture to a boil + add the chicken thighs on top of the rice and cover with your lid. Reduce to low heat!! 8. Cook on low for about 23 minutes (don’t lift the lid or the heat will escape and it won’t absorb as well as it should) 9. Once the time is up, turn off the heat and let it sit covered for another 5–10 minutes so the rice fully absorbs the remaining liquid. 10. Fluff the rice, garnish with fresh cilantro if desired, and serve 💕 - @zuribellarose