One Pot Mexican Chicken n Rice
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Here is another one Pot wonder by Recipetineats.
I make this dish at least every two weeks
Prep: 15minutes mins
Cook: 50minutes mins
Serves 5
2. Bone-in skin-on chicken works best because the meat is juicier and I love the crispy skin. This also works really well with drumsticks.
Works pretty well with boneless chicken thighs (see below for directions). Breast will also work using the same directions as for boneless thighs, but the flesh is not quite as juicy.
3. Boneless, skinless chicken thighs– Sear chicken per recipe so it’s mostly cooked through,. Then just put it on top of the rice at the point you remove the lid. The last 15 minutes in the oven is all that’s needed to finish cooking it through.
4. Rice – You can substitute the long grain rice with basmati or medium grain rice. Short grain rice, risotto rice and paella rice are not suited to this recipe (the rice will end up mushy).
5. Tomato Passata- available in all supermarkets usually where either the pasta is or canned tomatoes Substitute with canned crushed tomato (but rice colour will not be as red).
6. Cooking vessel – I use my 30cm shallow casserole pan (2.5 L )which has a lid and is the ideal shape for stove-to-oven recipes like this. An ovenproof skillet / fry pan will also work, or a large oven-proof pot. No lid? Just use foil!
Baking dish(ceramic, glass, metal) – Start it in a skillet then transfer it to a baking dish. To do this, after you add the stock and tomato passata, bring it to a simmer and scrape the base clean so any brown bits gets mixed into the stock. Then pour all the liquid into a baking pan, add corn and black beans. Top with chicken, cover with foil then proceed with recipe.
Leftoverrice will keep for 2 days, and cooked chicken will keep for 3 – 4 days.
Nutrition per serving.
I make this dish at least every two weeks
Prep: 15minutes mins
Cook: 50minutes mins
Serves 5
Ingredients
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 (Note 1), optional
- Black pepper
CHICKEN
- 5 chicken thighs, bone-in, skin on (Notes 2 and 3)
- 2 tbsp olive oil
- 1 tbsp lime juice
RICE
- 1 small onion , peeled and diced (or 1/2 large)
- 1 garlic clove , minced
- 1 red capsicum diced or sliced
- 1 cup long grain rice , uncooked (Note 4)
- 1 cup chicken stock low sodium (or vegetable stock)
- 3/4 cup tomato passata (Note 5)
- 1 cup frozen corn kernels (or canned – drained)
- 1 can (400g) black beans , drained and rinsed (sub red kidney beans)
GARNISH
- 1 lime , plus extra to serve
- Coriander
- Sliced jalapeño peppers (optional)
Instructions
- Preheat oven to 180°C (160° fan).
- Mexican spice mix – Mix the ingredients in a small bowl.
- Rub Chicken – Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.
- Marinate (optional) – Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!
- Sear chicken – Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.
- Sauté aromatics – If you've got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.
- Rice & liquid – Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Top with chicken – Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.
- Bake covered 25 min – Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.
- Bake uncovered 15 min – Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.
- Rest 10 minutes – Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Serve – Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander optional
Recipe Notes:
1. Spiciness– This recipe isn’t very spicy, but feel free to reduce or omit the cayenne pepper as desired.2. Bone-in skin-on chicken works best because the meat is juicier and I love the crispy skin. This also works really well with drumsticks.
Works pretty well with boneless chicken thighs (see below for directions). Breast will also work using the same directions as for boneless thighs, but the flesh is not quite as juicy.
3. Boneless, skinless chicken thighs– Sear chicken per recipe so it’s mostly cooked through,. Then just put it on top of the rice at the point you remove the lid. The last 15 minutes in the oven is all that’s needed to finish cooking it through.
4. Rice – You can substitute the long grain rice with basmati or medium grain rice. Short grain rice, risotto rice and paella rice are not suited to this recipe (the rice will end up mushy).
5. Tomato Passata- available in all supermarkets usually where either the pasta is or canned tomatoes Substitute with canned crushed tomato (but rice colour will not be as red).
6. Cooking vessel – I use my 30cm shallow casserole pan (2.5 L )which has a lid and is the ideal shape for stove-to-oven recipes like this. An ovenproof skillet / fry pan will also work, or a large oven-proof pot. No lid? Just use foil!
Baking dish(ceramic, glass, metal) – Start it in a skillet then transfer it to a baking dish. To do this, after you add the stock and tomato passata, bring it to a simmer and scrape the base clean so any brown bits gets mixed into the stock. Then pour all the liquid into a baking pan, add corn and black beans. Top with chicken, cover with foil then proceed with recipe.
Leftoverrice will keep for 2 days, and cooked chicken will keep for 3 – 4 days.
Nutrition per serving.
