One Pot Mexican Chicken Rice (Print Version)

# Ingredients:

→ Mexican Spice Mix

01 - 2 tsp garlic powder or 2 garlic cloves, minced
02 - 2 tsp paprika
03 - 2 tsp cumin powder
04 - 1 3/4 tsp salt
05 - 1/2 tsp cayenne pepper, optional
06 - Black pepper, to taste

→ Chicken

07 - 5 chicken thighs, bone-in, skin-on
08 - 2 tbsp olive oil
09 - 1 tbsp lime juice

→ Rice

10 - 1 small onion, peeled and diced or 1/2 large onion
11 - 1 garlic clove, minced
12 - 1 red bell pepper, diced or sliced
13 - 1 cup long-grain rice, uncooked
14 - 1 cup low-sodium chicken stock or vegetable stock
15 - 3/4 cup tomato passata (tomato puree)
16 - 1 cup frozen corn kernels or canned corn, drained
17 - 1 can (400g/16oz) black beans, drained and rinsed or substitute with red kidney beans

→ Garnish

18 - 1 lime, plus extra for serving
19 - Coriander/cilantro
20 - Sliced jalapeño peppers, optional

# Instructions:

01 - Preheat oven to 180°C/350°F (160°C fan).
02 - Mix all the Mexican Spice Mix ingredients in a small bowl.
03 - Add 1 1/2 tablespoons of the Mexican Spice Mix to a large bowl with 1 tablespoon olive oil and lime juice, mixing to form a paste. Toss chicken in the paste to coat evenly.
04 - Marinate the chicken for 1 hour or overnight if time allows. Proceed immediately if not marinating.
05 - Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sear chicken, skin side down, for 4 minutes until lightly golden, then sear the flesh side for 1 1/2 minutes. Remove to a plate.
06 - In the same skillet over medium-high heat, sauté onion, garlic, and bell pepper for 3 minutes until softened. Discard excess burnt spices from the skillet if necessary before sautéing.
07 - Stir the rice into the skillet, followed by chicken stock, tomato passata, corn, beans, and the remaining Mexican Spice Mix. Combine well.
08 - Place the chicken on top of the rice mixture, skin side up, ensuring most of the skin remains above the liquid.
09 - Cover the skillet with a lid or foil and bake in the oven for 25 minutes.
10 - Uncover and bake for an additional 15 minutes until only small puddles of liquid remain.
11 - Allow the dish to rest uncovered for 10 minutes so remaining liquid evaporates. Squeeze juice from 1 lime over the dish, fluff the rice, and serve with garnishes.

# Notes:

01 - Marinating the chicken enhances flavor but can be skipped for quicker preparation.
02 - Use low-sodium stock to control the overall saltiness of the dish.
03 - Leftover rice can be stored and reheated for next-day use.

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