Description
This One Pot Mexican Chicken and Rice is a flavorful, hearty dish featuring tender chicken thighs seasoned with a vibrant Mexican spice mix, cooked together with aromatic vegetables, long grain rice, and a blend of tomato passata, corn, and black beans. Finished in the oven to create perfectly cooked rice and juicy chicken with crispy skin, it’s an easy, comforting meal bursting with authentic Mexican flair.
Ingredients
Scale
Spices and Seasoning
- 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 and Marinade
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
Vegetables and Rice
- 1 small onion, peeled and diced (or 1/2 large onion)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock or low sodium 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)
For Serving
- 1 lime, plus extra wedges to serve
- Coriander (cilantro) leaves
- Sliced jalapeño peppers (optional)
- Sour cream, guacamole, or avocado sauce (optional)
Instructions
- Mexican spice mix: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to create the Mexican spice mix. Set aside.
- Rub Chicken: Place 1 1/2 tablespoons of the spice mix in a large bowl with 1 tablespoon olive oil and lime juice. Mix to form a paste, then add chicken thighs and toss to coat evenly.
- Marinate (optional): For deeper flavor, marinate the chicken in the mixture for 1 hour or up to overnight in the refrigerator. If short on time, proceed immediately to the next step.
- Sear chicken: Heat remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Sear chicken skin side down for 4 minutes until light golden, then turn and sear flesh side for 1 1/2 minutes. The inside will still be raw. Remove chicken and place on a plate.
- Sauté aromatics: In the same skillet, scrape off any burnt spices if necessary. Add diced onion, minced garlic, and red capsicum. Sauté for about 3 minutes until onions soften.
- Add rice and liquids: Stir the uncooked rice into the vegetables. Pour in chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Stir to combine everything evenly.
- Top with chicken: Place the seared chicken thighs skin side up on top of the rice mixture. The chicken will be partially submerged but the skin should remain mostly above the liquid.
- Bake covered 25 minutes: Bring the skillet to a simmer on the stovetop, then cover with a lid or foil and transfer it to the preheated oven at 180°C/350°F (160°C fan). Bake covered for 25 minutes.
- Bake uncovered 15 minutes: Remove the lid or foil and bake uncovered for an additional 15 minutes until there are only small puddles of liquid left on the rice surface and the chicken skin is crisp.
- Rest 10 minutes: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This allows remaining liquid to evaporate and the rice to finish cooking.
- Serve: Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it to one side, then fluff the rice. Garnish with fresh coriander leaves, extra lime wedges, and sliced jalapeños if desired. Sour cream, guacamole, or avocado sauce make excellent accompaniments.
Notes
- This recipe makes more rice than needed because the cooking method requires a sufficient rice quantity, but leftovers are often welcomed due to its delicious flavor.
- If using bone-in, skin-on chicken thighs enhances both flavor and texture, but you may substitute with boneless if preferred.
- For a milder heat, omit cayenne pepper or jalapeños.
- The recipe is finished in the oven to prevent scorching and to cook chicken and rice evenly in one pot, making cleanup easier and ensuring perfect texture.
- Choose low sodium chicken or vegetable stock to better control salt content.
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
