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In a small bowl whisk together ¼ cup olive oil, 1 ½ teaspoons salt, paprika, cumin, coriander, and black pepper.
Pour marinade over chicken set in a baking dish and flip to evenly coat, marinate for 15 to 30 minutes.
Heat a large skillet or Dutch oven over medium-high heat, and 1 tablespoon of oil.
Once the oil is hot, add the chicken skin-side down and cook until skin is golden and crispy, 4 to 5 minutes.
Flip and saute another 2 minutes, transfer chicken to a clean plate.
If using a Dutch oven to cook the chicken, carefully drain the fat, wash and dry the pan.
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.
Add in onion and garlic, saute until aromatics are fragrant, 30 seconds.
Add in tomato paste, stir to combine and cook 30 seconds.
Add in diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and 1 teaspoon salt, stir to combine.
Add chicken pieces on top of the rice mixture.
Slowly pour in the chicken stock, and bring to a boil.
Reduce to a simmer and cover. Cook until the rice is tender, about 20 minutes.
If desired, transfer chicken to a sheet pan and broil until skin is crispy 3 to 5 minutes.
Season rice with salt as desired and garnish with cilantro. Serve with lime wedges.