One Pot Mexican Chicken and Rice
A delicious and hearty one-pot meal that combines tender chicken thighs, fluffy rice, and a mix of vibrant vegetables, perfect for busy weeknights or casual gatherings.
Ingredients
Spice Mix
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 ¾ tsp salt
- ½ tsp cayenne pepper (optional) For added spice
- Black pepper
Main Ingredients
- 5 pieces chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large)
- 1 clove garlic, minced
- 1 medium red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (or vegetable stock)
- ¾ cup tomato passata (US: tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can black beans, drained and rinsed (or red kidney beans) 400g/16oz
- 1 whole lime, plus extra to serve
- Coriander/cilantro, for garnish
- Sliced jalapeño peppers (optional) For added heat
Instructions
Preparation
- Preheat the oven to 180°C/350°F (160° fan).
- In a small bowl, mix the garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper to create the Mexican spice mix.
- In a large bowl, combine 1 1/2 tablespoons of the spice mix with 1 tablespoon olive oil and lime juice to make a paste. Add the chicken and toss to coat.
- Optional: Marinate the chicken for 1 hour, or overnight for best flavor, or proceed with the recipe immediately.
Cooking
- In a deep skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken skin-side down for 4 minutes until light golden, then flip and sear the flesh side for 1 1/2 minutes. Remove chicken to a plate.
- In the same skillet, add onion, garlic, and capsicum. Sauté for 3 minutes until the onion softens.
- Add the rice and stir. Then pour in chicken stock, tomato passata, corn, black beans, and the remaining spice mix. Stir to combine.
- Place the chicken on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake in the oven for 25 minutes.
- After 25 minutes, remove the cover and bake for an additional 15 minutes until small puddles of liquid remain on the surface of the rice.
- Remove from the oven and let it rest for 10 minutes uncovered. Squeeze the juice of 1 lime over the dish. Fluff the rice, serve, and top with fresh cilantro, lime wedges, and sliced jalapeños if desired.
Notes
For extra flavor, marinate the chicken overnight. You can use boneless chicken thighs or breasts if preferred; just adjust the cooking time accordingly. Feel free to add other vegetables, like zucchini or peas, to enhance the dish. You can easily make this recipe vegetarian by omitting the chicken and using extra beans or vegetables, like mushrooms or roasted peppers, as the protein source. Substitute the chicken stock with vegetable stock for a vegetarian-friendly meal.