Description
This One Pot Mexican Chicken and Rice recipe is a flavorful and easy-to-make meal combining juicy chicken thighs with a fragrant Mexican spice mix, colorful vegetables, and hearty rice. Cooked together in one skillet and finished in the oven, it’s perfect for a comforting family dinner with minimal cleanup.
Ingredients
Scale
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, optional
- Black pepper, to taste
Chicken
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
Rice and Vegetables
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (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 (substitute red kidney beans if preferred)
Garnish
- 1 lime, plus extra to serve
- Coriander/cilantro leaves
- Sliced jalapeño peppers (optional)
Instructions
- Prepare the Mexican spice mix: In a small bowl, combine garlic powder or minced garlic, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper. Mix thoroughly to create the spice blend.
- Rub the chicken: Place 1 1/2 tablespoons of the prepared Mexican spice mix into a large bowl. Add 1 tablespoon olive oil and lime juice, stirring to form a paste. Add the chicken thighs and toss well to coat all pieces evenly with the marinade.
- Marinate (optional): Let the chicken marinate for at least 1 hour or up to overnight in the refrigerator to deepen flavors. If short on time, proceed immediately to the next step.
- Sear the chicken: Heat the remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Place the chicken thighs skin side down and sear for 4 minutes until the skin is lightly golden. Flip and sear the flesh side for 1 1/2 minutes. The chicken will still be raw inside. Remove chicken from skillet and set aside on a plate.
- Sauté aromatics: If any burnt spices remain in the pan, scrape and discard some. In the same skillet, add diced onion, minced garlic, and sliced/diced red capsicum. Sauté for about 3 minutes over medium-high heat until the onion softens and is fragrant.
- Add rice and liquids: Stir in the uncooked long grain rice to coat in the aromatics. Then add chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir gently to combine all ingredients evenly.
- Top with chicken: Nestle the seared chicken thighs on top of the rice mixture skin side up. The chicken will be partially submerged but most of the skin should remain above the liquid.
- Bake covered: Bring the skillet to a simmer on the stovetop, then cover with a lid or foil. Transfer the skillet to a preheated oven at 180°C/350°F (160°C fan) and bake for 25 minutes.
- Bake uncovered: Remove the cover and continue baking for an additional 15 minutes until only small puddles of liquid remain on the surface of the rice and the chicken is fully cooked.
- Rest: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This resting period allows any remaining liquid to evaporate and the rice to finish cooking perfectly.
- Serve: Squeeze fresh lime juice over the chicken and rice. Remove or slide the chicken to the side, fluff the rice gently, and garnish with fresh coriander/cilantro leaves, lime wedges, and sliced jalapeño peppers if desired. Serve with sour cream, guacamole, or avocado sauce for extra richness.
Notes
- Marinating the chicken overnight enhances the flavor but is not required.
- Use a large deep skillet with a lid to ensure even cooking and easy transfer to the oven.
- You can substitute black beans with red kidney beans if preferred.
- Adjust cayenne pepper amount to control spice level.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- If you don’t have tomato passata, blended canned tomatoes can be used as an alternative.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with rice)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-six g
- Fiber: 8 g
- Protein: Thirty g
- Cholesterol: 90 mg
