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This Brick Chicken Recipe with Chipotle Mayo, Crispy Rice and Broccoli Is a Crisp, Clever Weeknight Dinner
Ingredients
  • 2 pounds bone-in, skin-on chicken thighs (about 4)
  • ½ teaspoon fine salt, plus more as needed
  • Freshly ground black pepper
  • 1 cup (6 ¾ ounces) mayonnaise
  • 3 chipotles in adobo, finely chopped, plus 1 teaspoon adobo sauce
  • 1 teaspoon ground cumin
  • 1 lime, finely zested and halved
  • 1 cup (6 ½ ounces) long-grain white rice
  • 1 pound broccoli, cut into florets, stems sliced ¼-inch thick (about 6 cups)
  • 6 scallions, thinly sliced
Steps
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