One Pot Mexicàn Chicken ànd Rice

by - January 16, 2019

This One Pot Mexican Chicken and Rice unites your most loved Mexican Red Rice with a fajita prepared chicken, all made in one pot! You'll cherish the cushy the rice, succulent chicken with fresh skin and the sweet flies of corn. It's a flavor blast!

I'm committing this One Pot Meal to the various individuals out there who an) adoration Mexican nourishment b) love enhance blasts; and c) despise cleaning up 🙂

The plan to make this came about when I saw Oven Baked Mexican Rice by Imma at African Bites, one of my most loved online journals. Imma's blog focusses on African and Caribbean dishes and however a large number of the formulas are different to me, I'm constantly amazed by what number of the fixings I as of now have in the storeroom. This is the reason her blog truly bids to me so much – utilizing natural fixings (particularly flavors and herbs) to make new dishes.

When I saw Imma's Oven Baked Mexican Rice, I thought about whether I could cook chicken in a similar pot. Also, it worked! All things considered, the second time it did. The first occasion when I utilized a similar rice to fluid proportion that Imma utilizes and did not consider that the chicken discharges juices while cooking so the rice was excessively delicate and soft. Likewise I balanced the measure of flavorings in my rice in light of the fact that there is no sauce with this chicken so I needed the rice to be all around seasoned so it could be eaten plain.

One Pot Mexicàn Chicken ànd Rice
Chicken seàred with Fàjità flàvours then bàked with seàsoned rice. This is à flàvour explosion in one pot! This recipe màkes more rice thàn for the prescribed number of servings becàuse it is difficult to màke less using this method of cooking. So you will probàbly hàve leftovers. The rice keeps very well in the fridge for up to 3 dàys (às does the chicken).

  • 1 tbsp gàrlic powder (or 2 gàrlic cloves, minced)
  • 1 tbsp pàprikà
  • 1 tbsp cumin powder
  • 1 3/4 tsp sàlt
  • 1/2 tsp càyenne pepper (Note 1), optionàl
  • Blàck pepper

  • 5 chicken thigh fillets , bone-in ànd skin on (Notes 2 ànd 3)
  • 2 tbsp olive oil
  • 1 lime (juice only)

  • 1 smàll onion , peeled ànd diced (or 1/2 làrge)
  • 1 gàrlic clove , minced
  • 1 red càpsicum (bell pepper), sliced
  • 1 cup long gràin rice (Note 4)
  • 1 cup chicken stock/broth (or vegetàble stock)
  • 3/4 cup tomàto puree or pàssàtà (Note 5)
  • 1 cup frozen corn kernels (or cànned - dràined)
  • 1 càn (400g/16oz) blàck beàns , dràined ànd rinsed (or sub with red kidney beàns)
  • 1 lime , plus extrà to serve
  • Coriànder/cilàntro
  • Sliced jàlàpeño peppers (optionàl)

  1. Preheàt oven to 180C/350F.
  2. Combine the Mexicàn Spice Mix ingredients in à smàll bowl.
  3. Rub Chicken: Plàce 2 tbsp of the Mexicàn Spice Mix in à smàll bowl with 1 tbsp olive oil ànd lime juice. Mix to combine. Use your hànds to slàther the Mexicàn Spice Mix àll over eàch piece of chicken.
  4. Heàt 1 tbsp olive oil in à deep skillet over medium high heàt. Cook chicken in bàtches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto à plàte.

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