One-Pot Mexican Chicken and Rice

One-Pot Mexican Chicken and Rice

Karina, (my Mexican daughter-in-law) this one is for you…One-Pot Mexican Chicken and Rice is loaded with different flavours and colours that blend into a gastronomic euphoria. Lightly marinated chicken wings (you can use thighs or drumsticks) simmer in unison with healthy vegetables, kidney beans, and aromatic long-grain rice. An appetizing Mexican meal that has a balance of carbs, protein and fibre to make a wholesome Sunday lunch for the family or for a casual dinner with friends.

One-Pot Mexican Chicken and Rice made with chicken wings

This is a One-Pot Mexican Chicken and Rice made with chicken wings and seasoned Mexican rice with vegetables baked until tender in the oven. This dish is packed with goodies and the rice lovers will relish the aromatic herbs and veggies combo topped with the grilled chicken.

This recipe is an amalgamation of grilled chicken, sautéed vegetables, brothy rice and all are cooked together. Firstly the chicken is marinated in simple spices like cumin, coriander and paprika to spice up the chicken. As in Biryani succulent chicken is merged with fluffy rice, even here it is almost the same.

Why Chicken Wings?

I used chicken wings as my daughter is very fond of them. You can use thighs or drumsticks instead. I pan-fried the marinated chicken and then baked it with the rice to give it a crispy roasted covering.

The rice cooked in chicken stock with a mix of tomato and spices combined with corn, bell peppers, garlic, onions, and carrots is a match made in heaven. The kidney beans enhance the protein quotient and fibre.  Serve each one a mountain of rice topped with a juicy grilled piece of chicken.

Other doable Mexican recipes on my blog are Mexican Entomatadas, Gorditas or Corn Cakes, Chilaquiles Rojos, Paneer Quesadillas. And if you are planning to visit Mexico then do check out my travel blogs- Guadalajara, Tequila City Tour, How tequila is made, Guanajuato and more.

One-Pot Mexican Chicken and Rice

Ingredients

For Chicken Marinade

4 chicken wings

5 cloves garlic crushed

1 tsp paprika

1 tsp cumin powder

½ tsp coriander powder

½ tsp black pepper

¼ tsp red chilli powder (optional)

2 tbsp olive oil

Salt to taste

For the Rice

2 tbsp butter

2 cups basmati rice

½ cup diced onion

1 tbsp crushed garlic

½ tsp mixed Italian spices

1 red bell pepper

4 tomato puree

1 cup sweet corn kernels

½ cup kidney beans soaked and boiled

½ cup diced carrots

2 jalapeno or green chillies

Salt to taste

4 cups chicken stock

1 cup of chicken shredded

¼ cup cilantro leaves

1 lemon, cut into wedges

Method

In a bowl take the chicken wings and add olive oil, salt, paprika, red chilli powder, cumin, coriander, garlic and black pepper. Mix and coat the chicken pieces and marinate for an hour.

Heat a pan and sauté the chicken till it is nice and crispy. Remove and set aside

For the Rice

In the same pan heat the butter, add in the garlic and onion until the aroma floats in the air. Next, add the boiled beans, stir well and then add tomato puree. The tomatoes will cook in a couple of minutes throw in the shredded chicken and give it a quick stir. The corn, carrots, bell pepper and jalapenos go in next.

Add salt and chilli powder and shower the rice over all the veggies. Toss the veggies gently. The rice should be fried well. Finally, pour in the chicken stock, and bring to a boil. 

Reduce to a simmer and cover the rice. Cook until the rice is just about done.

Transfer the rice into a greased oven dish with dollops of butter in and on it.  Top with the sautéed chicken wings and garnish with cilantro.

Place in a pre-heated oven at 200 degrees for 5 to 10 minutes Serve this absolutely lip-smacking One Pot Mexican Chicken and Rice with lime wedges. 

One-Pot Mexican Chicken and Rice

Print Recipe Pin Recipe

Course Main Dish

Cuisine Mexican

Ingredients

  

• For Chicken Marinade
• 4 wings chicken
• 5 cloves garlic crushed
• 1 tsp paprika
• 1 tsp cumin powder
• 1/2 tsp Coriander Powder
• 1/2 tsp black pepper
• 1/4 tsp Red Chilli Powder optional
• 2 tbsp olive oil
• salt to taste
• For the rice:
• 2 tbsp butter
• 2 cups basmati rice
• cup ½diced onion
• 1 tbsp crushed garlic
• tsp ½mixed Italian spices
• 1 red red Bell Pepper
• 4 tbsp tomato puree
• 1 cup sweet corn kernels
• 1/2 cup kidney beans soaked and boiled
• 1/2 cup diced carrots
• 2 jalapeno jalapeno or green chillies
• salt to taste
• 4 cups chicken stock
• 1 cup of chicken shredded
• cup ¼of cilantro leaves
• 1 lemon cut into wedges

Instructions

 

• In a bowl whisk take the chicken wings and add olive oil, salt, paprika, red chilli powder, cumin, coriander, garlic and black pepper. Mix and coat the chicken pieces and marinate for an hour.
• Heat a pan and sauté the chicken till it is nice and crispy. Remove and set aside
• For the Rice
• In the same pan heat the butter, add in the garlic and onion until the aroma floats in the air. Next, add the boiled beans, stir well and then add tomato puree. Once the tomatoes are cooked throw in the shredded chicken and give it a quick stir. The corn, carrots, bell pepper and jalapenos go in next.
• Add salt and chilli powder and shower the rice over all the veggies. Toss gently and once the rice is fried nicely pour in the chicken stock, and bring to a boil.
• Reduce to a simmer and cover the rice. Cook until the rice is just about done.
• Transfer the rice into a greased oven dish with dollops of butter in and on it. Top with the sautéed chicken wings and garnish with cilantro.
• Place in a pre-heated oven at 200 degrees for 5 to 10 minutes
• Serve this absolutely lip-smacking One Pot Mexican Chicken and Rice with lime wedges.

Notes

You can use chicken thighs or breasts instead of wings.

Pan-fry the chicken to brown and crisp the skin.

Shred the chicken from the stock and add to the rice for that extra punch.

The last step in the oven can be optional.

Keyword One-Pot Mexican Chicken and Rice