ONE POT MEXICAN CHICKEN AND RICE
Chicken seared with Fajita flavours then baked with seasoned rice. This is a flavour explosion in one pot! This recipe makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. The rice keeps very well in the fridge for up to 3 days (as does the chicken).
Provided by Nagi | RecipeTin Eats
Categories Dinner One Pot Rice
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 180C/350F.
- Combine the Mexican Spice Mix ingredients in a small bowl.
- Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
- Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
- In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
- Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
- Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican 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. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
- Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Squeeze the juice of 1 lime over the chicken and rice.
- Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.
Nutrition Facts : ServingSize 442 g, Calories 713 kcal, Carbohydrate 61.2 g, Protein 40.8 g, Fat 33.9 g, SaturatedFat 1.1 g, Cholesterol 144 mg, Sodium 1612 mg, Fiber 7.4 g, Sugar 6.1 g
MEXICAN CHICKEN AND RICE
Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
PAPRIKA CHICKEN THIGHS AND RICE SKILLET
This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.
Provided by fabeveryday
Categories Chicken Thighs
Time 1h15m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
- Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g
More about "mexican inspired chicken thigh and rice skillet recipes"
ONE-PAN MEXICAN CHICKEN & RICE - PLAIN CHICKEN
From plainchicken.com
4.9/5 (9)Total Time 30 minsCategory Main Course
ONE POT MEXICAN CHICKEN AND RICE - ISABEL (EATS
From isabeleats.com
ONE POT MEXICAN CHICKEN AND RICE - DINNER, THEN DESSERT
From dinnerthendessert.com
MEXICAN CHICKEN AND RICE - JESSICA GAVIN
From jessicagavin.com
ONE-PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
SUPER DELICIOUS MEXICAN INSPIRED CHICKEN + RICE SKILLET!
From cleanfoodcrush.com
Category DinnerEstimated Reading Time 3 mins
ONE PAN MEXICAN CHICKEN AND RICE BAKE - CHEF SAVVY
From chefsavvy.com
ONE PAN SPANISH CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
SZECHUAN CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FILIPINO CHICKEN ADOBO - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN THIGH RECIPES FOR SUMMER
From allrecipes.com
CHICKEN FAJITAS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BAKED SALSA CHICKEN - THE COOKIE ROOKIE®
From thecookierookie.com
ONE POT SPANISH CHICKEN AND RICE - JO COOKS
From jocooks.com
MEXICAN SMOTHERED CHICKEN THIGHS WITH RICE - TASTY KITCHEN
From tastykitchen.com
SKILLET MEXICAN CHICKEN AND RICE - CARLSBAD CRAVINGS
From carlsbadcravings.com
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
From thecookingmaster.com
CREAMY CHICKEN AND ORZO SKILLET - BUDGET BYTES
From budgetbytes.com
ONE PAN MEXICAN CHICKEN AND RICE RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
EASY MEXICAN SHREDDED CHICKEN FOR TACOS RECIPE
From rockyhedgefarm.com
EASY CHICKEN ENCHILADAS - THE RECIPE REBEL
From thereciperebel.com
MEXICAN CHICKEN AND RICE SKILLET - BOULDER LOCAVORE®
From boulderlocavore.com
SKILLET MEXICAN CHICKEN AND RICE - LINDYSEZ | RECIPES
From lindysez.com
MEXICAN CHICKEN & RICE SKILLET (PALEO - EVERY LAST BITE
From everylastbite.com
WHITE CHILI CHICKEN SKILLET CASSEROLE - CLOSET COOKING
From closetcooking.com
SPANISH RICE | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN TINGA (TINGA DE POLLO) | THE RECIPE CRITIC
From therecipecritic.com
EASY CHICKEN RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
MEXICAN CHICKEN AND RICE SKILLET RECIPE - TABLESPOON.COM
From tablespoon.com
CARRIESEXPKTCHN ON TWITTER: "CHICKEN THIGHS PREPARED MEXICAN …
From twitter.com
MEXICAN FIESTA CHICKEN & RICE SKILLET - RECIPE - THE KITCHEN FAIRY
From kitchenfairy.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love