Description
One Pot Mexican Chicken and Rice is a flavorful, easy-to-make dish combining tender marinated chicken thighs with a vibrant mix of spices, rice, beans, corn, and bell peppers baked together to create a comforting meal packed with Mexican-inspired flavors.
Ingredients
Scale
Spices
- 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
Chicken
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
Vegetables and Rice
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (or 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 (or red kidney beans)
To Serve
- 1 lime
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160° fan) to prepare for baking the dish.
- Prepare Mexican Spice Mix: Combine garlic powder, paprika, cumin powder, salt, cayenne pepper (optional), and black pepper in a small bowl to create a flavorful spice blend.
- Rub Chicken: In a large bowl, mix 1 1/2 tablespoons of the Mexican Spice Mix with 1 tablespoon olive oil and lime juice to form a paste. Add the chicken thighs and toss thoroughly to coat evenly.
- Marinate (Optional): For deeper flavor, marinate the chicken for 1 hour or up to overnight. It’s fine to skip this step and proceed immediately if desired.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Place chicken skin side down and sear for 4 minutes until lightly golden. Flip and sear the flesh side for 1 1/2 minutes. Remove chicken and set aside.
- Sauté Aromatics: Scrape off any burnt spices from the skillet base if necessary. Add diced onion, minced garlic, and red capsicum to the same skillet. Sauté over medium-high heat for 3 minutes until the onion softens.
- Add Rice and Liquids: Stir in the uncooked rice, then add chicken stock, tomato passata, corn, black beans, and the remaining Mexican Spice Mix. Stir everything to combine evenly.
- Top with Chicken: Arrange the seared chicken thighs on top of the rice mixture, skin side up, ensuring most of the skin remains above the liquid.
- Bake Covered: Bring the skillet to a simmer on the stovetop, then cover it with a lid or foil and transfer to the preheated oven. Bake for 25 minutes.
- Bake Uncovered: Remove the cover and continue baking for an additional 15 minutes until the rice is cooked and only small puddles of liquid remain on the surface.
- Rest: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This helps any residual liquid evaporate and allows the flavors to meld.
- Serve: Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it to the side, then fluff the rice. Garnish with coriander/cilantro leaves, extra lime wedges, and sliced jalapeño peppers for heat if desired. Enjoy!
Notes
- Note 1: Cayenne pepper is optional; adjust according to your spice preference.
- Note 2: Bone-in, skin-on chicken thighs provide the best flavor and moisture.
- Note 3: Searing ensures crispy skin and enhanced flavor.
- Note 4: Use long grain rice for best texture; do not rinse to retain starch for better absorption.
- Note 5: Tomato passata gives a rich tomato flavor and smooth texture.
- Note 6: A deep skillet with a lid is recommended to hold the ingredients and cover while baking.
