Rice: I used brown rice. You can use other types of rice but you’ll need to adjust the water and the cooking time. Check the rice cooking time chart below for the rice that you want to use and then subtract ¼ cup to ½ cup of the water depending on how saucy you want it. For example usually I use 1 cup brown rice to 1.25 cups of water but in this recipe I used 1.25 cups of rice to 1.25 cups of water.  You’ll also need to adjust if you use frozen chicken or thawed chicken.  If the rice requires less than 10 minutes of cooking time then you’ll need to use thawed chicken that is cut into pieces. Otherwise the chicken won’t cook all the way through.

Chicken: I used boneless chicken thighs. They get really tender and stay moist. Chicken breasts work too although they won’t be as tender. You can also use bone-in chicken if you prefer.

Gluten Free: This recipe can easily be made gluten free. Old El Paso’s Enchilada Sauce is naturally gluten-free and only contains soy as a potential allergen. This product is not manufactured in a dedicated gluten-free factory, so those with an extreme sensitivity should proceed cautiously.