One Pot Mexican Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 Servings
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Calories
434 kcal
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Course
Main Course
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Cuisine
Mexican
One Pot Mexican Chicken and Rice
Description
This recipe features bone-in, skin-on chicken thighs seasoned with a blend of chili powder, cumin, garlic powder, oregano, paprika, kosher salt, and cayenne pepper for a balanced Mexican-inspired spice profile. The chicken is first browned skin-side down in a cast iron skillet to develop color and flavor before being set aside.
Onions and garlic are sautéed in the same skillet, followed by the addition of uncooked white rice, salsa, and red bell pepper, which cooks briefly to begin softening. Chicken stock is poured in to provide moisture for the rice, and the browned chicken is placed back skin side up on top. Covered and baked in the oven, the dish completes cooking, allowing the rice to absorb the flavorful stock and the chicken to finish in the heat.
The result is tender, juicy chicken paired with rice infused with tomato and spice notes. Garnishing with chopped parsley adds freshness if desired. This one-pot approach reduces cleanup and combines main and side in one pan.
Ingredients
- 5 chicken thighs bone in and skin on
- 1 yellow onion diced
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 cups white rice uncooked
- 1 tablespoon garlic minced
- 2 cups chicken stock
- 1 cup salsa
- 1/2 red bell pepper minced
- parsley minced for garnish (optional)
Instructions
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
- Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
- Pour in the chicken stock and put the chicken back in skin side up.
- Bake covered with foil for 35-40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 434kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 1101mg | 46% |
| Potassium | 683mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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