One Pot Mexican Chicken is a delightful dish that brings the vibrant flavors of Mexico right to your dinner table. This hearty meal features tender chicken thighs, perfectly cooked rice, and a medley of vegetables, all infused with a vibrant Mexican spice mix. It’s ideal for those busy weeknights when you want something quick and satisfying without the hassle of multiple pots and pans. With its rich flavors and one-pot convenience, this recipe will quickly become a family favorite!
Why You’ll Love This One Pot Mexican Chicken
This One Pot Mexican Chicken is not just easy to make but also incredibly satisfying. Here are a few reasons to love this dish:
- Quick preparation time – ready in just 55 minutes!
- Hearty and filling, perfect for dinner.
- Versatile: you can add your favorite vegetables.
- One-pot meal means less cleanup.
- Great for meal prep – easy to store and reheat.
- Rich in protein from the chicken and beans.
- Customize the spice level to your liking.
This dish exemplifies a delicious One-Pan Mexican Chicken Recipe that fits into a busy lifestyle while providing a healthy meal option.
Ingredients for One Pot Mexican Chicken
Gather these items:
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper, to taste
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large onion)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock or low sodium vegetable stock
- 3/4 cup tomato passata (tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (can substitute red kidney beans)
- 1 lime, plus extra wedges to serve
- Coriander (cilantro) leaves
- Sliced jalapeño peppers (optional)
- Sour cream, guacamole, or avocado sauce (optional)
How to Make One Pot Mexican Chicken Step-by-Step
- Step 1: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to create the Mexican spice mix. Set aside.
- Step 2: Place 1 1/2 tablespoons of the spice mix in a large bowl with 1 tablespoon olive oil and lime juice. Mix to form a paste, then add chicken thighs and toss to coat evenly.
- Step 3: For deeper flavor, marinate the chicken in the mixture for 1 hour or up to overnight in the refrigerator. If short on time, proceed immediately to the next step.
- Step 4: Heat remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Sear chicken skin side down for 4 minutes until light golden, then turn and sear flesh side for 1 1/2 minutes. The inside will still be raw. Remove chicken and place on a plate.
- Step 5: In the same skillet, scrape off any burnt spices if necessary. Add diced onion, minced garlic, and red capsicum. Sauté for about 3 minutes until onions soften.
- Step 6: Stir the uncooked rice into the vegetables. Pour in chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Stir to combine everything evenly.
- Step 7: Place the seared chicken thighs skin side up on top of the rice mixture. The chicken will be partially submerged but the skin should remain mostly above the liquid.
- Step 8: Bring the skillet to a simmer on the stovetop, then cover with a lid or foil and transfer it to the preheated oven at 180°C/350°F (160°C fan). Bake covered for 25 minutes.
- Step 9: Remove the lid or foil and bake uncovered for an additional 15 minutes until there are only small puddles of liquid left on the rice surface and the chicken skin is crisp.
- Step 10: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This allows remaining liquid to evaporate and the rice to finish cooking.
- Step 11: Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it to one side, then fluff the rice. Garnish with fresh coriander leaves, extra lime wedges, and sliced jalapeños if desired. Sour cream, guacamole, or avocado sauce make excellent accompaniments.
Pro Tips for the Best One Pot Mexican Chicken
Keep these in mind:
- Letting the chicken marinate enhances the flavor.
- Adjust the spice level by adding more or less cayenne pepper.
- Use fresh ingredients for the best taste.
- For a smokier flavor, consider adding smoked paprika.
- Ensure the chicken skin is well-seared for a crispy finish.
Best Ways to Serve One Pot Mexican Chicken
Enjoy this dish with:
- Fresh lime wedges for a zesty kick.
- Warm tortillas on the side.
- A vibrant salad or coleslaw to complement the flavors.
How to Store and Reheat One Pot Mexican Chicken
To store, allow the dish to cool completely, then transfer it to an airtight container. You can refrigerate it for up to 4 days. For meal prep, this One Pot Mexican Chicken is ideal as it reheats beautifully in the microwave or oven. Simply add a splash of water to prevent drying out when reheating.
Frequently Asked Questions About One Pot Mexican Chicken
What is One Pot Mexican Chicken?
It’s a delicious and hearty meal made with chicken thighs, rice, and Mexican spices, all cooked in one pot for easy cleanup.
Can I make One Pot Mexican Chicken ahead of time?
Yes! You can prepare it a day in advance and reheat it when ready to serve, making it perfect for meal prep.
How do I avoid common mistakes with One Pot Mexican Chicken?
Ensure the chicken is seared properly to achieve crispy skin and avoid overcrowding the pot, which can affect cooking time.
Variations of One Pot Mexican Chicken You Can Try
Consider these twists to customize your meal:
- Add more vegetables like zucchini or spinach for a nutritional boost.
- Substitute chicken thighs for breasts if you prefer leaner meat.
- For a vegetarian option, replace the chicken with mushrooms and add more beans.
For more delicious recipes, check out Hearty Beef Shepherd’s Pie or Mexican Street Corn Salad Recipe.
Additionally, you can explore Creamy Cajun Sausage and Potato Soup for a comforting meal or Creamy Italian Chicken Pasta Recipe for a quick dinner option.
Print
Delicious One Pot Mexican Chicken for a Hearty Meal
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
One-Pot Mexican Chicken and Rice is a flavorful, hearty dish featuring tender chicken thighs seasoned with a vibrant Mexican spice mix, cooked with aromatic vegetables, long grain rice, and a blend of tomato passata, corn, and black beans.
Ingredients
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper, to taste
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large onion)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock or low sodium vegetable stock
- 3/4 cup tomato passata (tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (can substitute red kidney beans)
- 1 lime, plus extra wedges to serve
- Coriander (cilantro) leaves
- Sliced jalapeño peppers (optional)
- Sour cream, guacamole, or avocado sauce (optional)
Instructions
- In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to create the Mexican spice mix. Set aside.
- Place 1 1/2 tablespoons of the spice mix in a large bowl with 1 tablespoon olive oil and lime juice. Mix to form a paste, then add chicken thighs and toss to coat evenly.
- For deeper flavor, marinate the chicken in the mixture for 1 hour or up to overnight in the refrigerator. If short on time, proceed immediately to the next step.
- Heat remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Sear chicken skin side down for 4 minutes until light golden, then turn and sear flesh side for 1 1/2 minutes. The inside will still be raw. Remove chicken and place on a plate.
- In the same skillet, scrape off any burnt spices if necessary. Add diced onion, minced garlic, and red capsicum. Sauté for about 3 minutes until onions soften.
- Stir the uncooked rice into the vegetables. Pour in chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Stir to combine everything evenly.
- Place the seared chicken thighs skin side up on top of the rice mixture. The chicken will be partially submerged but the skin should remain mostly above the liquid.
- Bring the skillet to a simmer on the stovetop, then cover with a lid or foil and transfer it to the preheated oven at 180°C/350°F (160°C fan). Bake covered for 25 minutes.
- Remove the lid or foil and bake uncovered for an additional 15 minutes until there are only small puddles of liquid left on the rice surface and the chicken skin is crisp.
- Take the skillet out of the oven and let it rest uncovered for 10 minutes. This allows remaining liquid to evaporate and the rice to finish cooking.
- Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it to one side, then fluff the rice. Garnish with fresh coriander leaves, extra lime wedges, and sliced jalapeños if desired. Sour cream, guacamole, or avocado sauce make excellent accompaniments.
Notes
- Letting the chicken marinate enhances the flavor.
- Adjust the spice level by adding more or less cayenne pepper.
- Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 713 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 33.9 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 61.2 g
- Fiber: 7.5 g
- Protein: 40.8 g
- Cholesterol: 140 mg