Mexican Chicken and Rice

Step 1

In a small bowl whisk together ¼ cup olive oil, 1 ½ teaspoons salt, paprika, cumin, coriander, and black pepper.

Step 2

Pour marinade over chicken set in a baking dish and flip to evenly coat, marinate for 15 to 30 minutes.

Step 3

Heat a large skillet or Dutch oven over medium-high heat, and 1 tablespoon of oil.

Step 4

Once the oil is hot, add the chicken skin-side down and cook until skin is golden and crispy, 4 to 5 minutes.

Step 5

Flip and saute another 2 minutes, transfer chicken to a clean plate.

Step 6

If using a Dutch oven to cook the chicken, carefully drain the fat, wash and dry the pan.

Step 7

Heat over medium-high heat, add 2 tablespoons oil. Once the oil is hot, add the rice and saute, stirring occasionally until the grains are lightly toasted.

Step 8

Add in onion and garlic, saute until aromatics are fragrant, 30 seconds.

Step 9

Add in tomato paste, stir to combine and cook 30 seconds.

Step 10

Add in diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and 1 teaspoon salt, stir to combine.

Step 11

Add chicken pieces on top of the rice mixture.

Step 12

Slowly pour in the chicken stock, and bring to a boil.

Step 13

Reduce to a simmer and cover. Cook until the rice is tender, about 20 minutes.

Step 14

If desired, transfer chicken to a sheet pan and broil until skin is crispy 3 to 5 minutes.

Step 15

Season rice with salt as desired and garnish with cilantro. Serve with lime wedges.