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One-Pot Mexican Chicken and Rice

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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