*** Peruvian-Style Chicken

• 1 1/2 cup white rice, uncooked
• water
• 1/4 cup dry white wine
• 2 garlic cloves, peeled
• 2 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 canned chipotle en adobo
• 2 tsp honey
• 2 tsp fresh thyme
• 2 tsp paprika
• 1 1/2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1/4 tsp salt

Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally; 45 minutes.

Meanwhile, preheat the oven to 375, lightly spray a jelly-roll pan with nonstick spray.

Start the rice in the rice cooker.

Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with the salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.

Makes 6 servings, 10 WW PointsPlus per serving.