Chipotle Style Chicken

           4 chicken thighs; boneless, skinless
           1 can (7oz) chipotle peppers in adobe sauce
           1/2 cup water
           1/4 cup extra virgin olive oil
           4 garlic cloves, minced
           1 tablespoon chili powder
           1/2 tablespoon smoked paprika
           1 tablespoon white vinegar
           2 teaspoons kosher salt
           1 teaspoon ground cumin
           1 teaspoon dried oregano
           1 teaspoon ground black pepper

          Trim the chicken thighs and put in a sealable
          bag. In a blender put the adobo sauce with 2-3
          peppers and the rest of the ingredients. Blend
          until smooth and add to the bag of chicken.
          Marinate at least 6 hours of overnight.
          In a cast iron pan add 1 tablespoon oil and
          brown the chicken until it reaches 165°.

 Cilantro Lime Rice

          1 tablespoon butter
          1 lime; juiced
          1 cup rice
          2 cups water
          1-2 tablespoons minced cilantro

          In a saucepan add butter, when melted add
          juice and rice; sauté until lightly browned.
          Add water; bring to a boil; reduce heat and
          cover. Simmer for 20 minutes. Fluff rice and
          add cilantro.