One Pot
Mexican Chicken and Rice
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Chicken seared with Fajita flavours then baked with seasoned
rice. This is a flavour explosion in one pot! This recipe makes more rice than
for the prescribed number of servings because it is difficult to make less
using this method of cooking. So you will probably have leftovers. The rice
keeps very well in the fridge for up to 3 days (as does the chicken).
Course: Dinner, One Pot, Rice
Cuisine: Mexican
Servings: 5
Calories: 713 kcal
Author: Nagi | RecipeTin Eats
Ingredients
- Mexican Spice Mix
- 1 tbsp garlic powder (or 2 garlic cloves, minced)
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (Note 1), optional
- Black pepper
- Chicken
- 5 chicken thigh fillets , bone-in and skin on (Notes 2 and 3)
- 2 tbsp olive oil
- 1 lime (juice only)
- Rice
- 1 small onion , peeled and diced (or 1/2 large)
- 1 garlic clove , minced
- 1 red capsicum (bell pepper), sliced
- 1 cup long grain rice (Note 4)
- 1 cup chicken stock/broth (or vegetable stock)
- 3/4 cup tomato puree or passata (Note 5)
- 1 cup frozen corn kernels (or canned - drained)
- 1 can (400g/16oz) black beans , drained and rinsed (or sub with red kidney beans)
- Garnish
- 1 lime , plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
1)
Preheat oven to 180C/350F.
2)
Combine the Mexican Spice Mix ingredients in a
small bowl.
3)
Rub Chicken: Place 2 tbsp of the Mexican Spice
Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use
your hands to slather the Mexican Spice Mix all over each piece of chicken.
4)
Heat 1 tbsp olive oil in a deep skillet over
medium high heat. Cook chicken in batches for 2 minutes or until browned, then
cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
5)
In the same skillet, still over medium high
heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3
minutes until the onion and capsicum start to brown. These will get covered in
the brown bits stuck to the fry pan from searing the chicken (adds flavour and
colour to the rice).
6)
Turn the stove down to medium, then add the
rice. Stir to coat the rice grains with the onion mixture and oil.
7)
Add the chicken stock, tomato puree/passata,
corn, beans and remaining Mexican Spice Mix. Stir to combine.
8)
Place chicken back in the skillet on top of the
rice, skin side up. It should be partially submerged in the liquid but most of
the skin should be above the liquid.
9)
Bring to simmer, then turn off the stove. Cover
the skillet with a lid or foil and place into the oven.
10)
Bake for 25 minutes, then remove from the oven
and take off the lid/foil.
11)
Return the skillet to the oven, uncovered, for
10 to 15 minutes until only small puddles of liquid remain on the surface of
the rice. This step allows the chicken skin to crisp up and the remaining
liquid in the rice to largely evaporate.
12)
Remove from the oven and allow to rest for 5 to
10 minutes (uncovered). Any remaining liquid will evaporate in this step.
13)
Squeeze the juice of 1 lime over the chicken and
rice.
14)
Serve, garnished with coriander/cilantro leaves,
extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also
goes well with this.
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