Description
One Pot Mexican Chicken and Rice is a flavorful, easy dinner option that brings comfort and simplicity to your table.
Ingredients
Scale
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Black pepper
- 4 pieces Chicken thighs, bone-in, skin on
- 2 tablespoons Olive oil (for searing)
- 2 tablespoons Lime juice (fresh)
- 1 small Onion, peeled and diced
- 2 cloves Garlic, minced
- 1 cup Red capsicum (bell pepper), diced or sliced
- 1 cup Long grain rice, uncooked
- 3 cups Chicken stock/broth, low sodium
- 1 cup Tomato passata
- 1 cup Frozen corn kernels
- 1 can Black beans, drained and rinsed
- 1 whole Lime
- 1/4 cup Coriander/cilantro (fresh, chopped)
- 1 optional Sliced jalapeño peppers (for spice)
Instructions
- Preheat your oven to 180°C/350°F (160° fan).
- Mix the garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper in a small bowl to create the Mexican spice mix.
- Combine 1 1/2 tablespoons of the Mexican Spice Mix with olive oil and lime juice in a large bowl. Toss the chicken thighs in this flavorful paste to coat them well.
- Marinate the chicken for an optional hour or overnight if you have time.
- Sear the chicken in a large deep skillet with olive oil over medium-high heat. Cook the skin side for 4 minutes until light golden, then the flesh side for 1 1/2 minutes. Remove the chicken onto a plate.
- Sauté the onion, garlic, and capsicum in the same skillet for about 3 minutes until the onion softens.
- Add the uncooked rice to the skillet and stir well. Pour in the chicken stock, tomato passata, corn, beans, and the remaining Mexican Spice Mix, then stir to combine everything beautifully.
- Arrange the seared chicken on top of the rice, skin side up. Simmer the mixture for a moment before covering the skillet with a lid or foil.
- Place it in the preheated oven for 25 minutes.
- Uncover the skillet and bake for an additional 15 minutes.
- Rest the skillet for 10 minutes uncovered after removing it from the oven.
- Finish by squeezing the juice of the lime over the chicken and rice. Fluff the rice with a fork and serve it garnished with fresh coriander/cilantro, extra lime wedges, and sliced jalapeños if you like some spice!
Notes
- This recipe serves a flavorful and filling meal.
- For best results, allow the chicken to marinate longer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 90 mg
Keywords: One Pot Mexican Chicken, Mexican Chicken and Rice, Easy Dinner Recipe