recipetineats4.9
One Pot Mexican Chicken and Rice
Recipe video above. Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! People love that it's finished in the oven. No need to worry about a scorched base!Makes more rice than you'll need because it is difficult to make less using this method of cooking. Nobody complains, cause it's so good!
👥 5 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 50 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (160° fan).
2
Mexican spice mix - Mix the ingredients in a small bowl.
3
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.
olive oil2 tbsp(400g/16oz) black beans (, drained and rinsed (sub red kidney beans))1 canlime juice1 tbsplime (, plus extra to serve)1
4
Marinate (optional) - Marinate chicken for ⏱️ 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!
5
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.
olive oil2 tbsp(400g/16oz) black beans (, drained and rinsed (sub red kidney beans))1 can
6
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.
7
Rice & liquid - Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
8
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.
9
Bake covered ⏱️ 25 min - Bring to simmer, then cover skillet with a lid or foil and place in the oven for ⏱️ 25 minutes.
10
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.
11
Rest ⏱️ 10 minutes - Remove from the oven and allow to rest for ⏱️ 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
12
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/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!
lime juice1 tbsp(400g/16oz) black beans (, drained and rinsed (sub red kidney beans))1 canlime (, plus extra to serve)1Coriander/cilantro
Nutrition Facts
calories
713 kcal
fat Content
33.9 g
serving Size
442 g
fiber Content
7.4 g
sugar Content
6.1 g
sodium Content
1612 mg
protein Content
40.8 g
cholesterol Content
144 mg
carbohydrate Content
61.2 g
saturated Fat Content
1.1 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...