One Pot Mexican Chicken: A Delicious Family Favorite

One Pot Mexican Chicken and Rice is a flavorful, hearty dish with tender chicken thighs, vegetables, and spices, baked to perfection.

Scale

2 tsp garlic powder (or 2 garlic cloves, minced)
2 tsp paprika
2 tsp cumin powder
1 3/4 tsp salt
1/2 tsp cayenne pepper (optional)
Black pepper, to taste
5 chicken thighs, bone-in, skin on
2 tbsp olive oil, divided
1 tbsp lime juice
1 small onion, peeled and diced (or 1/2 large onion)
1 garlic clove, minced
1 red capsicum (bell pepper), diced or sliced
1 cup long grain rice, uncooked
1 cup chicken stock or low sodium vegetable stock
3/4 cup tomato passata (tomato puree)
1 cup frozen corn kernels (or canned, drained)
1 can (400g/16oz) black beans, drained and rinsed (can substitute red kidney beans)
1 lime, plus extra wedges to serve
Coriander (cilantro) leaves
Sliced jalapeño peppers (optional)
Sour cream, guacamole, or avocado sauce (optional)

Cook Mode Prevent your screen from going dark

In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to create the Mexican spice mix. Set aside.
Place 1 1/2 tablespoons of the spice mix in a large bowl with 1 tablespoon olive oil and lime juice. Mix to form a paste, then add chicken thighs and toss to coat evenly.
For deeper flavor, marinate the chicken for 1 hour or up to overnight in the refrigerator. If short on time, proceed to the next step.
Heat remaining 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sear chicken skin side down for 4 minutes until light golden, then turn and sear flesh side for 1 1/2 minutes. Remove chicken and place on a plate.
In the same skillet, add diced onion, minced garlic, and red capsicum. Sauté for about 3 minutes until onions soften.
Stir the uncooked rice into the vegetables. Pour in chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Stir to combine.
Place the seared chicken thighs skin side up on top of the rice mixture.
Bring the skillet to a simmer, then cover and transfer to the preheated oven at 180°C/350°F. Bake covered for 25 minutes.
Remove the lid and bake uncovered for an additional 15 minutes until the chicken skin is crisp.
Let it rest uncovered for 10 minutes. Squeeze fresh lime juice over the dish.
Fluff the rice and garnish with fresh coriander leaves, lime wedges, and sliced jalapeños if desired.