Description
A delightful one pot meal combining succulent chicken thighs with vibrant spices, rice, and fresh vegetables, embodying the soul of Mexican cuisine.
Ingredients
Scale
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium
- 3/4 cup tomato passata (US: tomato puree)
- 1 cup frozen corn kernels (or canned – drained)
- 1 can (400g/16oz) black beans, drained and rinsed (sub red kidney beans)
- 1 lime, plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
- Preheat oven to 180°C/350°F (160° fan).
- Mix the garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl.
- Place 1 1/2 tablespoons of the Mexican spice mix in a large bowl (reserve the rest for the rice) with olive oil and lime juice. Mix to form a paste then add the chicken, tossing to coat it well.
- Marinate (optional): For even more flavor, marinate the chicken for 1 hour or overnight, if time permits.
- Heat remaining olive oil in a large deep skillet over medium-high heat. Sear the chicken skin side down for 4 minutes until golden, then flip and sear the flesh side for 1 1/2 minutes. Remove onto a plate.
- Add onion, garlic, and capsicum in the same skillet, sautéing for about 3 minutes until the onion softens.
- Add the unwashed rice and stir. Follow with chicken stock, tomato passata, corn, beans, and the remaining spice mix. Stir to combine.
- Nestle the chicken pieces on top of the rice, skin side up.
- Bring the mixture to a simmer, then cover with a lid or foil and place in the oven for 25 minutes.
- Remove the lid/foil and bake for an additional 15 minutes, until small puddles of liquid remain on the rice surface.
- Let it rest uncovered for 10 minutes.
- Squeeze lime juice over the chicken and rice. Garnish with coriander/cilantro leaves, extra lime wedges, and sliced jalapeños if desired.
Notes
For a vegan version, substitute chicken with lentils or tofu and use vegetable stock. Enhance flavor by marinating chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg