One-Pot Mexican Chicken and Rice

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One-Pot Mexican Chicken and Rice
adapted from RecipeTin Eats

Ingredients

For spice mix:

  • 1 tablespoon cumin powder
  • 1 tablespoon Mexican oregano
  • 2 teaspoons kosher salt
  • 2 teaspoons chile powder (I use Ancho and New Mexican)
  • 1 teaspoon garlic powder

For chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juice

For rice:

  • 1 small sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 cup long grain rice
  • 1 cup chicken stock/broth
  • 1 8-oz. can tomato sauce
  • 1 cup frozen corn kernels
  • 1 4-oz. can diced green chiles (I use Hatch chiles)
  • 1 15-oz. can black beans, drained and rinsed

Optional, for garnish: sliced limes, chopped cilantro, sliced jalapeno peppers, sour cream, sliced avocado

Method

Preheat oven to 350 degrees F.

Combine the spice mix ingredients in a small bowl. Place 2 tablespoons of the mix in another large bowl with 1 tablespoon olive oil and 1 tablespoon lime juice. Mix to combine. Toss in chicken and use your hands to slather the mix all over the meat.

Heat 1 tablespoon olive oil in a deep skillet over medium high heat. Cook chicken skin side down for 3 minutes or until well browned, then flip over and cook on the other side for another 2 minutes. Remove chicken onto a plate.

In the same skillet, still over medium high heat, add the onion, bell pepper, and garlic. Sauté for 3 minutes until the onion and pepper start to brown. Reduce heat to medium, then add the rice. Stir to coat the rice with the onion mixture and oil. Add the chicken stock, tomato sauce, corn, green chiles, beans, and remaining spice mix. Stir to combine.

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. Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. Remove from the oven and allow to rest for 5 to 10 minutes, uncovered, so that any remaining liquid evaporates. Serve with garnishes, as desired.

NOTES

This was one of those meals where Steve and I BOTH said immediately “we could eat this every single week.” We also agreed it is good enough to be guest-worthy. Seriously, I cannot over-emphasize how amazing this was. Just ridiculous.

Bonus: this lays the foundation for all sorts of other chicken and rice skillet dishes. Nagi at RecipeTin Eats already did another one with Greek flavors and I am anxious to see what else I can create with this same method.

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