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Pan of mexican chicken and rice on a counter with a towel

Easy & Tasty One-Pot Mexican Chicken & Rice

This one-pot chicken & rice is super easy to make in an evening after work. It's bursting with smoky, spicy flavour and packed with vegetables and protein!
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Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 800 g Boneless, Skinless Chicken Thighs
  • 2 tbsp Smoked Paprika
  • 1 tbsp Groud Cumin
  • 1 tbsp Ground Coriander
  • 2 tsp Cayenne Pepper
  • 2 tsp Garlic Granules
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Olive Oil
  • 1 Lime
For the Rice
  • 300 g White Rice Basmati or long-grain
  • 450 ml Chicken Stock
  • 1.5 tbsp Tomato Puree
  • 400 g Kidney Beans
  • 1 Red Onion
  • 2 Bell Peppers
  • 5 cloves Garlic
  • 1 tbsp Smoked Paprika
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 Tomato
  • 1 bunch Fresh Coriander

Equipment

  • 1 Dutch Oven

Method
 

  1. Mix all the marinade ingredients in a bowl. Add the chicken thighs in whole and mix well to coat. Cover and leave in the fridge for up to 2 hours.
  2. Heat your oven to 180°C. Put your Dutch oven on the hob and heat to medium high.
  3. Rinse and wash the rice until the water runs clear. Drain and set aside to dry.
  4. Add olive oil to the pan and sear off the chicken thighs in batches to prevent overcrowding. Set them aside.
  5. Finely dice your onion and add it to the pot. Cook them off for 3-4 minutes, until browning and the fond has lifted from the bottom of the pot.
  6. Grate, mince or finely chop the garlic and add it in. Cook for 1 minute until fragrant.
  7. Roughly chop the peppers and add them in. Cook for 2 minutes, until starting to soften.
  8. Drain the kidney beans and add to the pot along with the rice and spices. Stir well and cook for 2-3 minutes to toast the rice off a bit.
  9. Mix th tomato puree into the chicken stock and add it to the pan. Bring to the boil.
  10. Place the chicken back into the pot along with any juices they have released. Cover with the lid and put the pot into the oven for 25 minutes.
  11. Remove from the oven and leave to stand for 5-10 minutes to let the rice absorb the steam and fluff up.
  12. Finely dice the tomato and chop the coriander leaves. Garnish and serve!