Mexican Chicken and Rice
User Reviews
4.4
93 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chicken and Rice
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This Mexican Chicken and Rice features tender, juicy marinated chicken thighs and authentic Mexican rice cooked all in one pot!
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Ingredients
For the chicken
- 6 boneless skinless chicken thighs
- 2 1/2 tablespoons olive oil, divided
- 1 tablespoon white wine vinegar
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
For the rice
- 2 tablespoons olive oil
- 2 cups long-grain white rice, rinsed and drained
- 1/2 medium white onion, diced
- 2 teaspoons minced garlic (about 4 cloves)
- 4 cups water
- 1 tablespoon tomato paste
- Salt, to taste
- optional garnish: chopped cilantro and lime wedges
Instructions
- In a large freezer bag (or bowl), add chicken, 1 tablespoon of olive oil, vinegar, onion powder, chili powder, paprika, salt, oregano and cumin. Seal the bag and shake up to completely coat the chicken with the marinade. Refrigerate for at least 30 minutes, up to overnight.
- Heat a large oven-safe saute pan/deep skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add half of the chicken thighs to the pan and cook for 2 minutes per side, or until chicken is no longer pink on the outside. Transfer the chicken onto a plate and cook the remaining chicken the same way.
- Preheat oven to 350°F. In the same saute pan/skillet, add the remaining 1/2 tablespoon of olive oil. (If the skillet is already very greasy and has enough oil to cover the bottom of the pan due to cooking the chicken, you can omit this last addition of oil.)
- Add the rice and saute for 10 minutes, stirring occasionally, until the rice begins to brown slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
- Add in the onions and minced garlic. Saute for about 30 seconds until fragrant. Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
- Cover the saute pan with a lid or foil, place it in the oven and bake for 15 minutes. Remove it from oven, place the partially cooked chicken thighs on top of the rice, cover and cook for another 15 minutes.
- Remove the lid or foil and bake for another 5 minutes uncovered. Check the temperature of the chicken thighs to make sure they're cooked through using a meat thermometer like this one or by slicing into one.
- Remove the pan from the oven and let cool slightly before serving. Garnish with diced cilantro and fresh lime juice, if desired.
Nutrition Information
Show Details
Serving
1/6th of recipe
Calories
441kcal
(22%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0g
Cholesterol
95mg
(32%)
Sodium
210mg
(9%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
0g
(0%)
Vitamin A
250IU
(5%)
Vitamin C
2.5mg
(3%)
Calcium
10mg
(1%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 441kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 95mg | 32% |
| Sodium | 210mg | 9% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
93 reviews
Good
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