One Pot Mexican Chicken & Rice

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, 160°C fan).
2. Mix the spice mix ingredients in a small bowl. Put 1 1/2 tablespoons of the spice mix in a large bowl, reserving the rest for the rice, and add 1 tablespoon olive oil and the lime juice. Stir into a paste, add the chicken and coat it well.
3. Optionally marinate the chicken for 1 hour or overnight; otherwise proceed straight away.
4. In a large deep skillet with a lid, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken skin side down for 4 minutes until light golden, then the flesh side for 1 1/2 minutes. Transfer to a plate.
5. If the base has a lot of burnt spices, scrape off and discard some. In the same skillet over medium-high heat, add the onion, garlic and capsicum and sauté for 3 minutes until the onion softens.
6. Add the rice and stir. Add the stock, tomato passata, corn, beans and the reserved spice mix, and stir to combine.
7. Place the chicken skin side up on the rice, partly submerged with most of the skin above the liquid.
8. Bring to a simmer, cover with a lid or foil, and bake in the oven for 25 minutes.
9. Remove the cover and bake for a further 15 minutes, until only small puddles of liquid remain on the rice.
10. Rest uncovered for 10 minutes; any remaining liquid will evaporate.
11. Squeeze the juice of 1 lime over the dish, move the chicken aside, fluff the rice, and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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