Description
This One Pot Mexican Chicken and Rice recipe combines tender, flavorful chicken thighs with vibrant Mexican spices, vegetables, and rice cooked together in a single skillet. The chicken is first rubbed with a zesty spice paste, seared for a crispy skin, then baked with seasoned rice, beans, corn, and tomato passata to create a satisfying, colorful, and aromatic meal perfect for family dinners or entertaining guests.
Ingredients
Scale
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 (optional)
- Black pepper, to taste
Chicken
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
Vegetables & Aromatics
- 1 small onion, peeled and diced (or 1/2 large onion)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
Rice & Legumes
- 1 cup long grain rice, uncooked
- 1 cup low sodium chicken stock (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 (can substitute red kidney beans)
Garnishes
- 1 lime, plus extra wedges to serve
- Coriander/cilantro leaves
- Sliced jalapeño peppers (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160° fan). This ensures the oven is ready for baking the chicken and rice together.
- Make Mexican Spice Mix: Combine garlic powder, paprika, cumin, salt, cayenne pepper (if using), and black pepper in a small bowl to create the spice mix that will flavor both the chicken and the rice.
- Rub Chicken: Place 1 1/2 tablespoons of the Mexican spice mix into a large bowl with 1 tablespoon olive oil and 1 tablespoon lime juice. Mix until it forms a paste, then add the chicken thighs and toss well to coat all pieces evenly.
- Marinate (Optional): For best flavor, marinate the chicken for 1 hour or overnight. If short on time, proceed immediately to cooking.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Place chicken thighs skin side down and sear for 4 minutes until the skin is golden. Flip and sear the flesh side for 1 1/2 minutes. Remove chicken and set aside on a plate.
- Sauté Aromatics: In the same skillet, remove any burnt bits if necessary. Add diced onion, minced garlic, and red capsicum. Sauté for 3 minutes until the onion softens and vegetables become fragrant.
- 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 well to combine all ingredients evenly.
- Top with Chicken: Arrange the seared chicken thighs on top of the rice mixture, skin side up. The chicken should be partially submerged, but most of the skin remains above the liquid for crispiness.
- Bake Covered: Bring the liquid to a simmer on the stovetop, then cover the skillet with its lid or foil. Place it in the preheated oven and bake for 25 minutes.
- Bake Uncovered: Remove the lid or foil and continue baking uncovered for another 15 minutes until most of the liquid is absorbed and small puddles remain on the rice surface.
- Rest: Remove the skillet from the oven and let the dish rest uncovered for 10 minutes to allow remaining liquid to evaporate and flavors to meld.
- Serve: Squeeze juice of 1 lime over the chicken and rice. Either remove the chicken or push it to the side and fluff the rice gently. Garnish with fresh coriander/cilantro leaves, extra lime wedges, and sliced jalapeños if desired. Optionally serve with sour cream, guacamole, or avocado sauce for extra richness.
Notes
- This recipe makes more rice than needed due to the cooking method but any leftovers are delicious and welcome.
- Using bone-in, skin-on chicken thighs keeps the meat juicy and flavorful while the skin crisps up nicely during searing and baking.
- Chicken marination is optional but enhances flavor and tenderness.
- Tomato passata (tomato puree) contributes to the saucy richness of the rice mixture.
- Low sodium chicken stock is recommended to control the salt level, adjust seasoning to taste.
- If you don’t have a deep skillet with a lid, you can use a covered roasting pan or cover with foil during baking.
- Garnishes like jalapeño slices, sour cream, or guacamole add creaminess and heat to balance the dish.
- Ensure skin side of chicken is up during baking so it stays crispy.
Nutrition
- Serving Size: 442 g
- Calories: 713 kcal
- Sugar: 6.1 g
- Sodium: 1612 mg
- Fat: 33.9 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 32.8 g
- Trans Fat: 0 g
- Carbohydrates: 61.2 g
- Fiber: 7.4 g
- Protein: 40.8 g
- Cholesterol: 144 mg
