Spicy Chipotle Chicken & Rice Bowls with Tomatoes, Bell Pepper & Peanuts

Spicy Chipotle Chicken & Rice Bowls

with Tomatoes, Bell Pepper & Peanuts

30 MIN
2 Servings
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From the Test Kitchen

To top our fluffy brown rice and tender sautéed veggies, we’re searing chicken with a complex, spicy glaze of fiery chipotle paste, sweet honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. It’s all complete with a garnish of roasted peanuts for delightful crunch and nutty flavor in each bite.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Spicy Chipotle Chicken & Rice Bowls with Tomatoes, Bell Pepper & Peanuts
Title
  • 10 oz Chicken Breast Strips
  • ½ cup Brown Rice
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 2 tsps Chipotle Chile Paste
  • 2 tsps Tamarind Paste
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Grated Cotija Cheese
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Honey
  • 1 Bell Pepper

Spicy Chipotle Chicken & Rice Bowls

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), tamarind paste, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Prepare the ingredients & make the glaze
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped peanuts, and cheese. Enjoy!

Cook the chicken & serve your dish
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