One Pot Mexican Chicken Rice (Print Version)
# Ingredients:
→ Mexican Spice Mix
01 -
2 tsp garlic powder or 2 garlic cloves, minced
02 -
2 tsp paprika
03 -
2 tsp cumin powder
04 -
1 3/4 tsp salt
05 -
1/2 tsp cayenne pepper (optional)
06 -
Black pepper to taste
→ Chicken
07 -
5 chicken thighs, bone-in, skin on
08 -
2 tbsp olive oil
09 -
1 tbsp lime juice
→ Rice
10 -
1 small onion, peeled and diced or 1/2 large onion
11 -
1 garlic clove, minced
12 -
1 red bell pepper, diced or sliced
13 -
1 cup long-grain rice, uncooked
14 -
1 cup chicken stock or low-sodium vegetable stock
15 -
3/4 cup tomato passata or tomato puree
16 -
1 cup frozen corn kernels or canned corn, drained
17 -
1 can (400g/16oz) black beans, drained and rinsed (or red kidney beans)
→ Garnish
18 -
1 lime plus extra to serve
19 -
Fresh cilantro leaves
20 -
Sliced jalapeño peppers (optional)
# Instructions:
01 -
Preheat the oven to 180°C (350°F) or 160°C fan-forced.
02 -
In a small bowl, mix together garlic powder, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper.
03 -
Place 1.5 tbsp of the prepared spice mix in a large bowl. Add 1 tbsp olive oil and lime juice, mixing to form a paste. Toss the chicken thighs in the paste to coat them evenly. Marinate for 1 hour or overnight if possible; otherwise, proceed immediately.
04 -
Heat the remaining 1 tbsp of olive oil in a large deep skillet over medium-high heat. Sear the chicken, skin-side down, for 4 minutes until golden. Flip and sear the flesh side for 1.5 minutes. Remove the chicken and set aside.
05 -
Remove excess burnt spices from the skillet. Add diced onion, minced garlic, and bell pepper to the skillet. Sauté over medium-high heat for 3 minutes until the onion softens.
06 -
Add uncooked rice to the skillet and stir well. Pour in chicken stock, tomato passata, corn, beans, and the remaining spice mix. Mix everything until fully combined.
07 -
Place the chicken thighs on top of the rice mixture, skin side up. Cover the skillet with a lid or foil and bake in the preheated oven for 25 minutes.
08 -
Remove the lid or foil and bake for an additional 15 minutes until most of the liquid on the rice surface has evaporated.
09 -
Take the skillet out of the oven and allow the dish to rest, uncovered, for 10 minutes. Any remaining liquid should evaporate.
10 -
Squeeze the juice of 1 lime over the chicken and rice. Fluff the rice with a fork and serve with cilantro leaves, extra lime wedges, and optional jalapeño slices. Sour cream or guacamole can be added as a side.
# Notes:
01 -
Marinating the chicken overnight enhances the flavor.
02 -
Ensure the rice is partially submerged in the liquid during baking for optimal texture.