One-Pot Mexican Chicken and Rice
Fajita-seasoned chicken bakes over Mexican-style rice with corn, black beans, and tomato in one pot.
By Cookin' KitchenUpdated
- Total: 2 hours 5 minutes
- Servings: 5 servings
Recipe
One-Pot Mexican Chicken and Rice
Fajita-seasoned chicken bakes over Mexican-style rice with corn, black beans, and tomato in one pot.
Cookin' · https://cookin.club/recipes/one-pot-mexican-chicken-and-rice
- Prep
- 15 minutes
- Cook
- 50 minutes
- Rest
- 1 hour
- Total
- 2 hours 5 minutes
- Servings
- 5
Ingredients
For 5 servings
Mexican spice mix
Chicken
Rice
Garnish
Equipment
- Oven
- Small bowl
- Large bowl
- Large deep skillet
- Plate
- Lid or foil
Instructions
Method
Step 1: Preheat the oven to 180°C/350°F (160° fan).
Step 2: Mix the Mexican spice mix ingredients together in a small bowl.
Step 3: Put 1 1/2 tablespoons of the Mexican spice mix in a large bowl, reserving the rest for the rice. Add 1 tablespoon olive oil and the lime juice, then mix to form a paste. Add the chicken and toss to coat.
Step 4: If you have time, marinate the chicken for 1 hour or overnight. Otherwise, continue with the recipe.
Step 5: Heat the remaining 1 tablespoon olive oil in a large deep skillet, preferably one with a lid, over medium-high heat. Sear the chicken skin-side down for 4 minutes, until light golden, then sear the flesh side for 1 1/2 minutes; the chicken will still be raw inside. Transfer it to a plate.
Step 6: If there are many burnt spices on the bottom of the skillet, scrape off and discard some. Keeping the skillet over medium-high heat, add the onion, garlic, and capsicum. Sauté for 3 minutes, until the onion softens.
Step 7: Add the rice and stir. Add the chicken stock, tomato passata, corn, beans, and remaining Mexican spice mix. Stir to combine.
Step 8: Place the chicken on top of the rice, skin-side up. The chicken will be partially submerged, but most of the skin should remain above the liquid.
Step 9: Bring the mixture to a simmer, then cover the skillet with a lid or foil and place it in the oven for 25 minutes.
Step 10: Remove the lid or foil and bake for a further 15 minutes, until only small puddles of liquid remain on the surface of the rice.
Step 11: Remove the skillet from the oven and let it rest uncovered for 10 minutes. Any remaining liquid will evaporate as it rests.
Step 12: Squeeze the juice of 1 lime over the chicken and rice. Move the chicken aside or remove it, then fluff the rice. Serve garnished with coriander/cilantro leaves, extra lime wedges, and sliced jalapeños if desired. Sour cream, guacamole, or avocado sauce also go well with it.
Notes
The recipe makes more rice than you may need; reducing the amount is difficult with this cooking method.
Store leftover rice for up to 2 days and cooked chicken for 3 to 4 days.
Nutrition per serving
- Calories
- 713 kcal
- Fat
- 34 g
- Saturated fat
- 1.1 g
- Carbohydrates
- 61 g
- Sugar
- 6.1 g
- Fiber
- 7.4 g
- Protein
- 41 g
- Sodium
- 1,612 mg
- Cholesterol
- 144 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs are seared, then baked with long-grain rice, tomato, corn, black beans, and Mexican spices. A squeeze of lime and fresh garnishes finish this one-pot meal.
The chicken can marinate for an hour or overnight if you have time, but you can also proceed without marinating. Serve straight from a shallow ovenproof skillet or casserole.
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