mexican chicken and rice

Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer together with healthy vegetables, black beans, and rice.

Mexican Chicken and Rice

olive oil

½ teaspoon kosher salt

paprika

cumin

coriander

black pepper

chicken thighs (bone-in, skin on)

rice

onion

garlic

tomato paste

tomatoes (¼-inch dice)

corn kernels

black beans (canned,

zucchini (¼-inch dice)

carrots (¼-inch dice)

jalapeno

salt

unsalted chicken stock

cilantro leaves

limes

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.&nbsp;

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

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.&nbsp;

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

Recipe video above. Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! People love that it&#039;s finished in the oven. No need to worry about a scorched base!Makes more rice than you&#039;ll need because it is difficult to make less using this method of cooking. Nobody complains, cause it&#039;s so good!

One Pot Mexican Chicken and Rice

garlic powder ((or 2 garlic cloves, minced))

cumin powder

cayenne pepper ((Note 1), optional)

Black pepper

chicken thigh

lime ((juice only))

garlic (, minced)

red capsicum ((bell pepper), diced or sliced)

long grain rice (, uncooked (Note 4))

chicken stock/broth (, low sodium (or vegetable stock))

tomato passata ((US: tomato puree) (Note 5))

(400 grams/16 ounces) black beans

lime

Coriander/cilantro

jalapeño peppers ((optional))

Preheat oven to 180°C/350°F (160° fan).

Mexican spice mix - Mix the ingredients in a small bowl.

Rub Chicken - Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.

Sear chicken - Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.

Sauté aromatics - If you&#39;ve got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 - 3 minutes until the onion softens and is coloured from the brown bits stuck to the fry pan from searing the chicken (adds flavour to the rice!).

Stir in rice - Add the rice and stir to coat in the flavour.

Add rice liquid and add-ins - Add the chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.

Top with chicken Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.

Bake covered 25 minutes - Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.

Bake uncovered 15 minutes - Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice is absorbed.

Rest 10 minutes - Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.

Serve - Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!

Mexican chicken and rice - or Arroz con Pollo - is a super popular Spanish/Mexican/South American dish. And luckily, it's crazy easy to make at home.

One Pan Mexican Chicken and Rice Recipe

canola oil

chicken

green pepper, chopped

onion,

(8-3/4 ounces) whole kernel corn, drained

chicken broth

salsa

chili powder, optional

pepper

instant rice

cheddar cheese

Pour the oil into a large skillet, then sauté the chicken, green pepper, and onion over medium-high heat until the chicken is visibly white. (No pink left on the outside.) The vegetables should be tender but still crisp.

Add the corn, chicken broth, salsa, salt, chili powder (if using), and pepper. Bring the mixture to a boil, then reduce the heat to medium.

Add the rice and stir gently. Then, remove the pan from the heat and put a lid over the top.

Let the dish stand for 5 minutes. Then use a fork to fluff the rice.

Sprinkle the shredded cheese on top, then cover the skillet again and leave it to sit for a couple of minutes - until the cheese melts.

Serve and enjoy!

One Pot Mexican Chicken and Rice made with chicken thighs and seasoned Mexican rice with vegetables baked until tender in the oven.

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garlic powder

chili powder

oregano

cayenne pepper

white rice (uncooked)

garlic (minced)

chicken stock

red bell pepper (minced)

Parsley (minced for garnish (optional))

Preheat your oven to 350 degrees.

Heat the cast iron skillet on high heat.

Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.

Add the chicken, skin side down and cook until browned, 4-5 minutes.

Flip and cook an additional 3-4 minutes.

Push the chicken to the side (or onto a plate).

Add the olive oil to your cast iron skillet and heat on medium-high.

Add in the onions and start to cook for 3-4 minutes.

Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.

Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.

Pour in the chicken stock and put the chicken back in skin side up.

Bake covered with foil for 35-40 minutes.

I made this just like it is written and it was delicious. Decades ago there was a recipe similar to yours which was made with milk, was topped with cheese and baked in a casserole dish. I have since lost that recipe which was printed in a magazine. This brings back that memory. TY!

I received my first braiser for Xmas and this was the first recipe I tried in it. Absolutely amazing dish! I couldn’t stop eating the rice, and chicken was perfect. I used bone in chicken breast with back attached and it was so tender and juicy. I also added some bacon to the rice. Love this recipe! Will definitely be trying it again!

The flavors of the recipe were really good. But even after cooking it for 55 mins and adding more broth, there were still hard grains of rice.

I just made this recipe.  It was so good.   I cooked an ear of corn and added it.  I added some red kidney beans too like someone suggested.  My husband loved it and asked me to make it again.  Thank You,  I will be back to look at more of your recipes.

I doubled the cumin and chili powder and garlic

This easy Instant Pot Arroz Con Pollo recipe is a simple chicken and rice dish that is bound to make the whole family happy!

Instant Pot Arroz Con Pollo

Onion (quartered)

Tomatoes (quartered)

Garlic

Cilantro

Jalapeño Peppers

Basmati Rice

Boneless Skinless Chicken Thighs

Kosher Salt

Cumin

pack Goya sazon with achiote & cilantro ((can omit if you don't have))

Water

In a blender, blend together onions, tomato, garlic, cilantro, and jalapeño.

Meanwhile turn your Instant Pot to Sauté and when it's hot, add in 1 tbs of oil. Add in the rice and sauté until the rice is translucent about 3-4 minutes.

Add the chicken and the cumin, Goya Sazon and salt, and cook for a minute or two to let the spices bloom.

Add the blended vegetables and the water, seal the Instant Pot, set to Manual HP for 6 minutes. Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.

Serve with a tomatillo salsa for a little piquant flavor.

I made this last night and it came out great! I made it with 2 cups of basmati, which is 4 servings for my family.

Delicious and a keeper. So much flavour. I did have the Goya Sabón, but it really doesn't need anything more. The ingredients list calls for 2 tbsps of oil, but the instructions only mentions 1. I used the 2 to be sure.

https://www.youtube.com/watch?v=mIolhpa89Qg

Twosleevers pressure cooker arroz con pollo

May 20, 2017

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