Chili-Lime Chicken and Rice

This is not this recipe, but I’m testing images out.

Ingredients

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1 lb Boneless Skinless Chicken Breast or Chicken Thighs, cut into ½in. cubes

5 habanero peppers, deseeded, membrane taken out, diced

2 serrano peppers, cut into rings (leave in membrane and seeds for some heat)

1 large onion, diced

2 limes

1 package Carolina® brand yellow rice

2 tbsp. butter, divided

2 tbsp. canola oil

2 tbsp. paprika, divided

½ - 1 tbsp. cayenne powder (depending on desired heat)

2 tsp. garlic powder, divided

2 tsp. ground chipotle powder, divided

1 tsp. ground ancho-chili powder

½ tsp. ground cumin

1 tsp. urfa pepper flakes (optional, very tasty but hard to find.  Not hot, but are very earthy and smoky)

¼ cup cilantro, chopped

Salt, to taste

Method

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Cut the chicken, and place it into a mixing bowl.  Juice both limes into the chicken, add canola oil, half of the paprika, half of the garlic powder, half of the chipotle powder, the cayenne, and some salt.  Stir, cover, and place in the fridge for 30 to 90 minutes before going onto the heat.

Prepare the Carolina® rice according to the package instructions, using 1 tbsp. of the butter instead of the recommended tub margarine.

While the rice cooks, heat the remaining tbsp. of butter in a medium skillet over medium-high heat.  Once melted, add the onion, habanero, serrano, and some salt.  Stir to get coated.  Add the remaining spices once the onion begins to turn glassy.  Continue cooking, stirring occasionally, until a significant amount of browning has occurred. 

At this point, take the marinaded chicken and add to the pan with the marinade juice.  Cook, stirring somewhat, to ensure all of the pieces of chicken are cooked through.  Add the cooked rice to this mixture and stir thoroughly.  Add the cilantro and mix. 

Enjoy!