One-Pot Mexican Chicken and Rice
  1. 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.
  2. Heat a pan and sauté the chicken till it is nice and crispy. Remove and set aside
  3. For the Rice
  4. 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.
  5. 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.
  6. Reduce to a simmer and cover the rice. Cook until the rice is just about done.
  7. 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.
  8. Place in a pre-heated oven at 200 degrees for 5 to 10 minutes
  9. Serve this absolutely lip-smacking One Pot Mexican Chicken and Rice with lime wedges.
Recipe 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.