Description
A flavorful and hearty One Pot Mexican Chicken and Rice recipe featuring tender marinated chicken thighs with a smoky, spicy Mexican spice blend, cooked together with rice, beans, corn, and tomato passata to create a comforting and easy-to-make meal perfect for family dinners.
Ingredients
Scale
Spices
- 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
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (substitute red kidney beans if preferred)
- 1 lime, plus extra for serving
- Coriander/cilantro, for garnish
- Sliced jalapeño peppers (optional)
Grains & Liquids
- 1 cup long grain rice, uncooked
- 1 cup low sodium chicken stock or vegetable stock
- 3/4 cup tomato passata (tomato puree)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven to prepare for baking the chicken and rice.
- Make Mexican spice mix: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper to create a flavorful spice blend.
- Rub chicken: In a large bowl, mix 1 1/2 tablespoons of the Mexican spice mix with 1 tablespoon olive oil and 1 tablespoon lime juice to form a paste. Add the chicken thighs and toss thoroughly to coat them in the marinade.
- Marinate (optional): For best flavor, marinate the chicken for at least 1 hour or up to overnight in the refrigerator. 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 golden, then flip and sear the other side for 1 1/2 minutes; the chicken will still be raw inside. Remove chicken and set aside.
- Sauté aromatics: In the same skillet, discard excess burnt bits if necessary. Add diced onion, minced garlic, and sliced red capsicum and sauté over medium-high heat for about 3 minutes until the onion softens.
- Add rice & liquids: Stir in the uncooked rice, followed by chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir to combine everything evenly.
- Top with chicken: Arrange the chicken thighs on top of the rice mixture with the skin side facing up. The chicken should be partially submerged but most of the skin exposed above the liquid.
- Bake covered (25 minutes): Bring the mixture to a simmer on the stovetop, then cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes to allow the rice to absorb the flavors and partially cook the chicken.
- Bake uncovered (15 minutes): Remove the lid or foil and continue baking uncovered for an additional 15 minutes, allowing any remaining liquid to evaporate and the chicken skin to crisp slightly.
- Rest (10 minutes): Remove the skillet from the oven and let the dish rest uncovered for 10 minutes. This step helps any remaining moisture evaporate and finishes cooking the rice perfectly.
- Serve: Squeeze fresh lime juice over the chicken and rice. Remove chicken or push to the side, fluff the rice, and garnish with fresh coriander leaves, extra lime wedges, and sliced jalapeños, if desired. Accompany with sour cream, guacamole, or avocado sauce for extra creaminess.
Notes
- Note 1: Cayenne pepper is optional and can be adjusted based on your preferred spice level.
- Note 2: Bone-in, skin-on chicken thighs are recommended for juiciness and flavor.
- Note 3: Skin-on chicken crisps nicely during baking, adding texture.
- Note 4: Long grain rice works best to avoid sticky texture; rinse rice if desired.
- Note 5: Tomato passata can be substituted with tomato puree if passata is unavailable.
- Note 6: A large, deep skillet with a lid is preferred for stovetop searing and baking. If your skillet is not oven safe, transfer the rice and chicken to an ovenproof dish before baking.
