One Pot Mexican Chicken and Rice
By Nagi | RecipeTin Eats · recipetineats.com
1 hr 40 min (plus optional marinating)Serves 5
Bone-in chicken thighs seared and baked atop seasoned rice with black beans, corn, and peppers in a single skillet.
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| prepPreheat oven to 350°F / 180°C (160°C fan). | ||||||||
| 2 tsp garlic powder (or 2 garlic cloves, minced) | Mix spice blend | Stir in rice, stock, passata, corn, beans & spice | Top with chicken, skin side up | Bake covered 350°F / 180°C, 25 min | Bake uncovered 15 min until liquid nearly gone | Rest 10 min uncovered | Squeeze lime, fluff rice & garnish | |
| 2 tsp paprika | ||||||||
| 2 tsp cumin powder | ||||||||
| 1 3/4 tsp salt | ||||||||
| 1/2 tsp cayenne pepper (optional) | ||||||||
| Black pepper | ||||||||
| 5 chicken thighs, bone-in, skin on | Rub chicken with spice paste | Sear chicken skin side 4 min, flesh 1.5 min | ||||||
| 1 tbsp olive oil (for the chicken) | ||||||||
| 1 tbsp lime juice | ||||||||
| 1 small onion, peeled and diced | Sauté onion, garlic & capsicum 3 min | |||||||
| 1 garlic clove, minced | ||||||||
| 1 red capsicum (bell pepper), diced or sliced | ||||||||
| 200 g long grain rice, uncooked | ||||||||
| 240 ml chicken stock/broth, low sodium | ||||||||
| 180 ml tomato passata | ||||||||
| 150 g frozen corn kernels | ||||||||
| 1 can (400 g) black beans, drained and rinsed | ||||||||
| 1 lime | ||||||||
| Coriander/cilantro | ||||||||
| Sliced jalapeño peppers (optional) | ||||||||
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