Description
This One Pot Mexican Chicken and Rice is a flavorful and hearty meal combining tender chicken thighs with seasoned rice, black beans, corn, and vibrant Mexican spices. Cooked entirely in one skillet and finished in the oven, this dish delivers a comforting and easy weeknight dinner with minimal cleanup. The smoky and spicy marinade, combined with fresh lime juice and cilantro garnish, brings a perfect balance of zest and earthiness to every bite.
Ingredients
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 Marinade
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 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/broth, low sodium (or vegetable stock)
- 3/4 cup tomato passata (tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16 oz) black beans, drained and rinsed (substitute red kidney beans if preferred)
Finishing Touches
- 1 lime (plus extra wedges for serving)
- Coriander/cilantro leaves, for garnish
- Sliced jalapeño peppers (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan).
- Prepare Mexican Spice Mix: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to make the Mexican spice mix.
- Rub Chicken: Place 1 1/2 tablespoons of the Mexican spice mix in a large bowl with 1 tablespoon olive oil and 1 tablespoon lime juice. Mix to form a paste, then add chicken thighs and toss thoroughly to coat.
- Marinate (Optional): For deeper flavor, marinate the chicken for 1 hour or overnight. Otherwise, proceed straight away.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sear chicken, skin side down, for 4 minutes until lightly golden, then flip and sear the flesh side for 1 1/2 minutes. Remove chicken onto a plate.
- Sauté Aromatics: Remove any burnt bits from the pan if needed. In the same skillet, still over medium-high heat, add diced onion, minced garlic, and red capsicum. Sauté for 3 minutes until onion softens.
- Add Rice and Liquids: Stir in the uncooked rice. Pour in chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir everything to combine evenly.
- Top with Chicken: Arrange the seared chicken thighs skin side up on top of the rice mixture. The skin should mostly stay above the liquid to keep it crispy.
- Bake Covered: Bring the skillet to a simmer on the stovetop, then cover with a lid or foil. Transfer to the preheated oven and bake for 25 minutes.
- Bake Uncovered: Remove the cover and bake for another 15 minutes until most of the liquid is absorbed and only small puddles remain.
- Rest: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This allows any remaining liquid to evaporate and the flavors to meld.
- 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 coriander/cilantro leaves, extra lime wedges, and sliced jalapeños if desired. Optional accompaniments include sour cream, guacamole, or avocado sauce for extra creaminess.
Notes
- Note 1: Cayenne pepper is optional and can be adjusted according to your spice preference.
- Note 2: Bone-in, skin-on chicken thighs provide the best flavor and tenderness.
- Note 3: Skin on chicken helps keep the meat moist and creates a crispy texture when seared.
- Note 4: Use long grain rice such as basmati or jasmine for best results. Do not rinse the rice as the starch helps bind the dish.
- Note 5: Tomato passata or puree adds a smooth tomato flavor; canned crushed tomatoes can be a substitute if needed.
- Note 6: Use a large deep skillet with an oven-safe lid, or cover the skillet tightly with foil before baking.
