Chicken is slathered in a special Mexican spice paste and seared. In the same pot Onion & Garlic is sautéed together with Green and Red peppers, Black beans, Corn, Spices, Passata (pureed & strained Tomato sauce. Stock & Rice.

I’ve given this recipe a Mexican flair, especially to bring some bright flavours and colors to a dull Winter!

But it’s equally amazing to being some Ole to the summer months. I’ve kept the skin on my Chicken thighs, but you can take it off if you prefer. You can also use Chicken breasts but thighs are preferred as the cook time works really well together.

If you prefer to use smaller chunks of Chicken, Meatballs or Shrimp, cook these first and add it at the very last minute to avoid overcooking.

You can use this recipe with any other flavors as well. Always use a medium grain rice – avoid Basmati, or a short grain rice like Thai Jasmine or Arborio. I used Minute Brown Rice and it works really well.

One Pot Mexican Chicken & Rice

5 from 1 vote
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Ingredients
  

Spice Mix

  • 1 tbsp Paprika
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Cumin powder
  • 1 tbsp crushed Pepper
  • 1 tbsp Oregano
  • 1 tbsp Garlic powder
  • Juice of a Lime
  • 1 tbsp Oil
  • Salt to taste

Chicken & Rice

  • 4 Chicken bone in thighs
  • 1 cup chopped Onions
  • 1 tbsp chopped Garlic
  • 1/2 cup diced red Pepper
  • 1/2 cup diced green Pepper
  • 1 cup cooked black Beans
  • 1 cup cooked Corn
  • 1 cup Passata
  • 1 cup Chicken stock
  • Salt to taste
  • 1 cup Rice

Garnish

  • Some slices of Jalapeño
  • Chopped Coriander

Instructions
 

  • Prepare the spice mix by mixing all the dry ingredients together and reserve 2 tbsps for later
  • Add the lime juice, oil and salt to taste
  • Marinate the Chicken in this spice paste
  • Heat some oil in a dutch oven and sear the chicken on both sides and keep aside
  • In the same pot add the onion and garlic and saute
  • Add the red and green pepper, black beans, corn
  • Add the pasta and chicken stock and salt to taste
  • Add the rice
  • Add the chicken on top of the rice, cover and cook for 25 mins, stirring in between
  • Uncover and cook for an additional 10 – 15 mins
  • Garnish with jalapeño slices and coriander