Mexican Chicken and Rice
Servings: 4
Ingredients
Marinade
- 6 chicken thighs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chilli powder
- 1&1/2 tsp ground cumin
- 1 tsp oregano
- 1/4 tsp salt
- 1 tbsp vegetable oil
Rice
- 1 cup long grain rice
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 1 red bell pepper/capsicum cut into cubes or strips
- 1 cup frozen sweetcorn
- 1 can black beans or kidney beans (optional)
- 1 large garlic clove finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 1&1/2 cup chicken broth
- 1/2 cup passata/tomato puree
Instructions
- Marinate the salt and all the spices, cumin, paprika, chilli powder, garlic powder and oregano with the oil. Rub it into the chicken and set aside
- Heat 2 tablespoon oil in a large pan and sear the chicken on both sides. About 2 minutes on each side. Remove the chicken and set aside
- In the same pan add the onion and cook until translucent. Add the garlic and fry for a minute. Add the pepper and saute for a minute
- Mix in the spices, cumin, paprika and chili powder. Cook for a minute.
- Add the sweetcorn and rice and cook for a further minute
- Mix in the tomato passata and chicken broth
- Place the chicken in the rice and bring to a boil. Season with more salt if required
- Cover with a foil and pop into the oven at 180 degrees Celsius for 30 minutes. After 30 minutes add the beans and cook for a further 15 minutes.
- Serve with a drizzle of lime, chopped jalapeno and sour cream
Notes
- You may require less water depending on where you live. My recipe is created at high altitude so I require more water
- The amount of chilli powder and paprika can be reduced or you can add more for extra heat
- If you want more heat you can also add some jalapenos in the dish whilst cooking
- I add my beans in the last 15 minutes as canned beans is quite soft already and I didn't want it to become mushy. You can add it a little earlier if you prefer