One Pot Mexican Chicken and Rice

Get ready for a flavor fiesta with this One Pot Mexican Chicken and Rice! Juicy chicken thighs are coated in zesty Mexican spices, seared to golden perfection, and baked atop vibrant red rice packed with corn, beans, and peppers. This easy, oven-finished dish is a weeknight hero with minimal cleanup and maximum taste. Serve with a squeeze of lime and a sprinkle of cilantro for a true south-of-the-border vibe!

Instructions

1. 1

   Mix garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl to make the Mexican spice mix.

2. 2

   In a large bowl, combine 1.5 tbsp of the spice mix with 1 tbsp olive oil and lime juice to form a paste. Add chicken thighs, tossing to coat evenly. Let marinate for 1 hour if time allows, or proceed immediately.

3. 3

   Heat 1 tbsp olive oil in a large, deep oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes until golden, then flip and sear the other side for 1.5 minutes. Remove to a plate.

4. 4

   If there’s excess burnt spice in the skillet, scrape it out. Add onion, garlic, and red bell pepper to the skillet, sautéing for 3 minutes until softened.

5. 5

   Stir in rice, chicken stock, tomato passata, corn, black beans, and remaining spice mix. Mix well to combine.

6. 6

   Arrange chicken thighs skin-side up on top of the rice mixture, ensuring most of the skin stays above the liquid. Bring to a simmer.

7. 7

   Cover the skillet with a lid or foil and bake in a preheated 180°C/350°F (160°C fan) oven for 25 minutes.

8. 8

   Remove the lid and bake uncovered for another 15 minutes until the rice is tender and only small puddles of liquid remain. Rest uncovered for 10 minutes, then squeeze lime juice over the dish, fluff the rice, and serve with cilantro, jalapeños, and sour cream if desired.

Recipe Notes

• Cayenne pepper – The recipe has a mild kick; omit or reduce cayenne for less heat, or add more for spice lovers. A pinch of chili powder can work as a substitute.

• Chicken – Bone-in, skin-on thighs are best for juicy meat and crispy skin. Drumsticks work well too. For boneless thighs, sear until nearly cooked, then place on rice when removing the lid for the final 15 minutes of baking.

• Rice – Long grain rice keeps the texture fluffy. Basmati or medium grain are fine substitutes, but avoid short grain or risotto rice to prevent mushiness.

• Stock – Low-sodium chicken stock ensures the dish isn’t too salty. Vegetable stock is a great alternative for a lighter flavor.

• Tomato passata – This smooth, pureed tomato adds vibrant color and flavor. If unavailable, use canned crushed tomatoes, though the rice may be less red.

• Beans – Black beans add heartiness, but red kidney beans are a fine swap. Rinse well to remove excess sodium.

• Cooking vessel – A deep, oven-safe skillet with a lid is ideal. If using a baking dish, start on the stove, then transfer to a dish after simmering the rice mixture, covering with foil for baking.

• Storage – Leftover rice keeps for 2 days in the fridge, and chicken for up to 4 days. Freeze for up to 2 months. Reheat gently with a splash of stock to revive the rice.