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This filling One Pot Mexican Chicken and Rice has been our go-to weeknight meal for ages. Putting seasoned chicken thighs on top of tasty Mexican rice makes a full dinner with barely any cleanup. Baking it in the oven makes sure your rice turns out perfect every time without any burnt spots at the bottom.
I whipped this up for the first time during a super busy week when I needed something tasty but quick. Now my family always asks for it, and I get such joy seeing them perk up when those spicy smells start wafting through the house.
Ingredients
- Skin-on, bone-in chicken thighs: they drip fat while cooking that makes the rice underneath taste amazing
- Mexican spice combo: a simple mix of cumin, garlic powder, paprika, cayenne and salt gives you that real fajita taste
- Long grain rice: cooks up just right - fluffy not sticky
- Tomato passata: gives the rice deep tomato flavor and a nice red color
- Corn and black beans: add more protein, fiber and genuine Mexican taste
- Onions and bell peppers: bring sweetness, crunch and classic fajita flavors
- Fresh lime juice: adds zip and balances the rich flavors
How To Make One Pot Mexican Chicken and Rice
- Mix your spices:
- Stir together cumin, garlic powder, paprika, salt, cayenne and black pepper in a tiny bowl. This mix gives you real Mexican flavor without needing fancy ingredients. Mix it well so all the spices get evenly spread.
- Prep the chicken:
- Rub chicken thighs with some of your spice mix plus olive oil and lime juice to make a tasty paste. Work this mixture all over the chicken, getting under the skin too for the most flavor. Let it sit for an hour or overnight if you've got time.
- Brown the chicken:
- Get some olive oil hot in a big oven-safe pan over medium-high heat. Put the chicken in skin down and don't move it for 4 minutes until it turns golden. This adds flavor and melts some fat that'll make your rice taste better. Flip and cook the other side quickly.
- Start the rice mixture:
- In that same pan, cook the onions, garlic and bell peppers in the tasty chicken drippings until they're soft, about 3 minutes. Toss in the rice and stir so each grain gets coated with the oils and spices. This step makes the finished dish way more flavorful.
- Mix in wet ingredients:
- Pour in your chicken stock, tomato passata, corn, black beans and the rest of your spice mix. Getting the right amount of liquid is key for perfect rice. Stir everything so the rice spreads out evenly in the pan.
- Bake it all together:
- Place chicken thighs on top of the rice mix with skin facing up. Cover and bake for 25 minutes, then take the cover off and bake 15 more minutes. This two-part cooking makes sure your chicken stays juicy and your rice cooks just right with no bad spots.
- Let it sit:
- After baking, let everything rest uncovered for 10 minutes. This important step lets extra moisture escape and helps all the flavors come together. Squeeze fresh lime juice over the top before you serve it to add some brightness.
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I think the black beans might be what I love most about this dish. I noticed their texture and earthy taste goes so well with the spicy rice. My grandma who came to visit from Mexico was pretty impressed by how authentic it all tasted even though we used such a simple cooking method.
Make Ahead Options
This meal works great for planning ahead. You can get it ready at different stages depending on what time you have. The whole cooked dish warms up nicely and lots of people say it's even tastier the next day after the flavors have had time to mix more.
If you want to partly prep ahead, get the chicken soaking in spices and measure your dry stuff the day before. You can also cut all your veggies and keep them in the fridge. When you're ready to cook, just start from the browning chicken step. For totally make-ahead meals, you can keep the finished dish in the fridge up to 3 days or freeze portions for up to 3 months.
Flavor Variations
What's great about this recipe is how easy it is to change up. While the original gives you classic Mexican flavors, you can switch ingredients around to create new tastes while keeping the cooking just as simple.
For a Caribbean feel, use coconut milk for half your chicken broth and throw in diced pineapple instead of corn. Try adding thyme and allspice to your seasonings. If you want more Spanish flavors, add chopped chorizo when cooking your veggies and use smoked paprika instead of regular. Swap green olives for the black beans.
Serving Suggestions
This one-pot dish makes a complete meal by itself, but a few extra touches can make dinner even better. Serve with different toppings so everyone can fix their plate how they like. Fresh avocado chunks, a dollop of sour cream and fresh pico de gallo all go really well with it.
For a more party-like meal, put some warm tortillas on the table so folks can make little tacos with the chicken and rice. A basic side salad with lime dressing gives a nice fresh contrast to the rich spicy main dish. Drink-wise, try a cold Mexican beer or a fruity non-alcoholic drink with some citrus kick.
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Frequently Asked Questions
- → Can I switch thighs for breasts?
Sure! Just remember that breasts cook faster, so you may need to bake them for less time to avoid drying them out.
- → What’s the best rice to use?
Stick to long-grain rice for its texture and ability to stay separate. Steer clear of instant rice or short grains for best results.
- → How can I make it vegetarian?
No problem! Swap the chicken for hearty veggies like zucchini or mushrooms, and replace chicken stock with vegetable broth for a plant-based option.
- → Can I prep this earlier?
It tastes best fresh, but making it a few hours ahead works fine. Store covered and reheat slowly on the stove or in the oven.
- → What’s the spice level like?
It’s on the mild side, with just a hint of heat. Feel free to crank it up by adding cayenne or jalapeños for a punch.
- → What’s good to serve with it?
Side ideas? Go for a simple salad, guacamole, sour cream, or even warm tortillas to enjoy alongside this dish.