One Pot Mexican Chicken and Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
5
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Calories
713 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Mexican
One Pot Mexican Chicken and Rice
Description
This One Pot Mexican Chicken and Rice recipe starts by marinating chicken thighs in a mix of garlic powder, paprika, cumin, salt, cayenne, olive oil, and lime juice. The chicken is then seared until golden with crispy skin. Aromatics like onion, garlic, and red bell pepper are sautéed, and rice is added along with chicken stock, tomato passata, corn, and black beans. The chicken is arranged on top and baked to finish cooking.
The layering of flavors from the Mexican spice mix and the tomato passata enriches the rice and complements the tender chicken. The baking step allows the rice to absorb all flavors and the chicken to develop crispy edges. The inclusion of corn and black beans adds texture and body to the dish, while the optional garnish of lime, cilantro, and jalapeno delivers freshness and mild heat.
Serve the dish as a full meal on its own, optionally adding extra lime juice or jalapeno slices to taste. This recipe is flexible with chicken cut choices, and using bone-in skin-on thighs enhances juiciness and texture. Leftovers keep well refrigerated for a few days.
The recipe notes suggest marinating times, spice adjustments, and substitutions for rice types and cooking vessels, making it adaptable for different kitchens and preferences.
Ingredients
Mexican Spice Mix
- 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 (Note 1), optional
- black pepper
Chicken
- 5 chicken thighs Notes 2 and 3, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
Rice
- 1 onion peeled and diced (or 1/2 large, small
- 1 garlic minced, clove
- 1 red bell pepper bell pepper), diced or sliced, red capsicum
- 1 cup long grain rice , uncooked (Note 4)
- 1 cup chicken stock low sodium (or vegetable stock, or broth
- 3/4 cup tomato passata (US: tomato puree) (Note 5)
- 1 cup corn kernels or canned - drained, frozen
- 1 can (400g/16oz) black beans , drained and rinsed (sub red kidney beans)
Garnish
- 1 lime , plus extra to serve
- Coriander or cilantro
- jalapeno pepper optional, sliced
Instructions
- Preheat oven to 180°C/350°F (160° fan).
- Mexican spice mix - Mix the ingredients in a small bowl.
- Rub Chicken - Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.
- Marinate (optional) - Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!
- Sear chicken - Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.
- Sauté aromatics - If you've got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.
- Rice & liquid - Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Top with chicken - Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.
- Bake covered 25 min - Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.
- Bake uncovered 15 min - Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.
- Rest 10 minutes - Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Serve - Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!
Notes
- Adjust cayenne pepper level to control spiciness according to preference.
- Bone-in skin-on chicken thighs provide juicier meat and crispy skin; drumsticks or boneless thighs can be used with slight cooking modifications.
- Basmati or medium grain rice may substitute long grain, but avoid risotto or short grain to prevent mushiness.
- Tomato passata adds color and consistency; canned crushed tomatoes can be used but will affect the rice color.
- Use an ovenproof skillet with a lid or transfer contents to a baking dish covered with foil for baking.
- Leftover rice keeps for 2 days; cooked chicken lasts 3 to 4 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Serving | 442g | |
| Calories | 713cal | 36% |
| Carbohydrates | 61.2g | 20% |
| Protein | 40.8g | 82% |
| Fat | 33.9g | 52% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 144mg | 48% |
| Sodium | 1612mg | 67% |
| Potassium | 793mg | 17% |
| Fiber | 7.4g | 30% |
| Sugar | 6.1g | 12% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 48.7mg | 54% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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