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
Scale
- 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