Prep time: 15 mins | Cook time: 50 mins | Total time: 55 mins | Servings: 5
Enjoy explosions of flavor with this one-pot Mexican Chicken and Rice. It’s easy to make and a must-try!
Ingredients
MEXICAN SPICE MIX:
2 teaspoons paprika
2 teaspoons cumin powder
1 3/4 teaspoons salt
2 teaspoons garlic powder (or 2 garlic cloves, minced)
Black pepper
1/2 teaspoon cayenne pepper, optional
CHICKEN:
2 tablespoons olive oil
1 tablespoon lime juice
5 chicken thighs, bone-in, skin on
RICE:
1 garlic clove, minced
1 small onion, peeled and diced (or 1/2 large)
1 red capsicum (bell pepper), diced or sliced
1 c. chicken stock/broth, low sodium (or vegetable stock)
1 c. long grain rice, uncooked
3/4 c. tomato passata (US: tomato puree)
1 can (400 grams/16 ounces) of black beans, drained and rinsed (sub-red kidney beans)
1 c. frozen corn kernels (or canned–drained)
GARNISH:
Coriander/cilantro
Sliced jalapeño peppers (optional)
1 lime, plus an extra to serve
How to make One Pot Mexican Chicken and Rice
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F (160 degrees fan).
Step 2: In a small bowl, place the Mexican spice mix ingredients. Mix well until blended.
Step 3: In a large bowl, place 1 1/2 tbsp of the Mexican Spice Mix, setting aside the rest for the rice. Add 1 tbsp olive oil and lime juice. Mix well to shape a paste. Then, toss in the chicken until evenly coated.
Step 4: You can marinate the chicken for at least an hour or overnight (optional).
Step 5: Heat the rest of the 1 tbsp olive oil in a large, deep skillet, preferably with a lid on medium-high heat. Then, add the chicken (skin side) and sear for about 4 minutes until lightly golden. Flip and sear for another 1 1/2 minutes. Onto a plate, transfer the seared chicken.
Step 6: Scrape off the excess burnt pieces on the bottom of the skillet and discard some of them. Saute the onion, garlic, and capsicum (bell peppers) in the same skillet on medium-high heat for about 3 minutes or until the onions are tender.
Step 7: Add the rice and stir well to coat.
Step 8: Pour in the chicken stock. Add the tomato passata, corn, beans, and remaining Mexican Spice Mix. Mix well.
Step 9: In the skillet over the rice, place the chicken, skin-side up, and bring to a simmer.
Step 10: Place in the preheated oven and bake for about 25 minutes, covered with a lid or foil. Remove the cover and bake for another 15 minutes until only little puddles of liquid are on the surface of the rice.
Step 11: Take the dish out of the oven when done and let it rest for about 10 minutes, uncovered.
Step 12: To serve, squeeze the juice of 1 lime on top of the chicken and rice. Remove or push the chicken on the side, then fluff the rice. Enjoy garnished with coriander/cilantro leaves, extra lime wedges, and sliced jalapeños. I also love to serve this with a dollop of guacamole or avocado sauce, or even sour cream!
Notes:
You can decrease or omit the cayenne pepper if desired.
The meat of bone-in skin-on chicken is juicier, plus I am obsessed with the crispy chicken skin. You can also use drumsticks as desired. Boneless chicken thighs are also an option.
If using boneless, skinless chicken thighs, sear the chicken until almost completely cooked. Place the chicken over the rice at the step where you take off the lid. To finish cooking, 15 minutes in the oven is all you need.
For this recipe, you can use basmati or medium-grain rice in place of long-grain rice. I do not recommend short-grain rice or the dish will end up mushy.
You can swap Tomato passata with canned crushed tomato but note that the rice will not be as red.
You can keep any leftover rice for up to 2 days and the cooked chicken for up to 3 to 4 days.
NUTRITION FACTS:
Serving: 442g Calories: 713cal (36%) Carbohydrates: 61.2g (20%) Protein: 40.8g (82%) Fat: 33.9g (52%) Saturated Fat: 1.1g (7%) Cholesterol: 144mg (48%) Sodium: 1612mg (70%) Potassium: 793mg (23%) Fiber: 7.4g (31%) Sugar: 6.1g (7%) Vitamin A: 1200IU (24%) Vitamin C: 48.7mg (59%) Calcium: 70mg (7%) Iron: 5mg (28%)
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