Mexican Chicken Rice (Print Version)
# Ingredients:
→ Mexican Spice Mix
01 -
2 tsp cumin powder
02 -
2 tsp paprika
03 -
Black pepper as needed
04 -
1 3/4 tsp salt
05 -
2 tsp garlic powder or 2 minced garlic cloves
06 -
1/2 tsp optional cayenne
→ Chicken
07 -
5 chicken thighs, skin-on and bone-in
08 -
1 tbsp lime juice
09 -
2 tbsp olive oil
→ Rice
10 -
1 cup low-sodium vegetable or chicken stock
11 -
1/2 a large onion or 1 small onion, chopped
12 -
1 garlic clove, finely minced
13 -
1 red bell pepper, diced or sliced thin
14 -
1 can black beans (400g/16oz), rinsed and drained, or substitute red kidney beans
15 -
1 cup frozen or drained canned corn
16 -
3/4 cup tomato passata (pureed tomatoes)
17 -
1 cup uncooked long-grain rice
→ Garnish
18 -
1 lime for squeezing, plus extras to serve
19 -
Fresh coriander/cilantro leaves
20 -
Optional: sliced jalapeños
# Instructions:
01 -
Set your oven to 180°C/350°F (160°C for fan ovens).
02 -
Combine all the ingredients for the Mexican Spice Mix in a bowl.
03 -
In a big bowl, mix a tablespoon of lime juice, 1 1/2 teaspoons of the spice mix, and 1 tablespoon of olive oil to make a paste. Coat the chicken thighs in the mixture until evenly covered.
04 -
If you’ve got time, let the chicken sit in the marinade for an hour, but skipping this step is totally fine.
05 -
Heat a tablespoon of oil in a deep skillet over medium-high. Sear the chicken thighs for about 4 minutes on the skin side, flip, and cook the other side for 1 1/2 minutes. Set aside.
06 -
Using the same skillet, toss in the onion, garlic, and bell pepper. Cook for around 3 minutes on medium-high until softened. Clear away any burned bits before starting, if needed.
07 -
Pour the rice into the skillet along with the stock, tomato passata, beans, corn, and any leftover spice mix. Stir everything together.
08 -
Place the chicken, skin up, on the rice mixture. Keep most of the skin above the liquid.
09 -
Cover with foil or a lid and bake for 25 minutes in the oven.
10 -
Remove the lid or foil and continue baking for another 15 minutes until most liquids have reduced.
11 -
Take it out of the oven and let it sit uncovered for 10 minutes so any leftover liquid gets absorbed. Squeeze some lime over, fluff the rice, and garnish before serving.
# Notes:
01 -
Letting the chicken marinate brings out more flavor but isn't mandatory.
02 -
Using low-sodium stock is a good way to manage salt levels.
03 -
You can save and reheat any leftover rice for the next day.