Mexican Chicken and Rice

Mexican chicken and rice may be a one-pot meal loaded with flavor. Marinated chicken thighs simmer in conjunction with healthy vegetables, black beans, and tender long grain rice. A tasty Mexican direction with a balance of supermolecule, fiber, and carbohydrates for a satisfying family-friendly dinner.

It will be a challenge throughout the feverish work week to urge a balanced and healthy meal on the board. Thankfully, I’ve been doing a little testing and created a Mexican chicken and rice direction that tastes nice, however it’s conjointly simple to organize. If you’re like American state, minimizing the amount of dishes to scrub is right. This direction combines 3 dishes; cooked chicken thighs, steamed vegetables, seasoned rice, and cooks all of them along.

The chicken is marinated initial in earthy spices like cumin, coriander, paprika, and seasonings to kickstart flavor development. The trick to nailing chicken and rice that has succulent meat and tender grains is employing a few preparation techniques in phases like pan-frying, sauteeing, and preparation. Don’t worry, it’s simple to try to to and I’ll walk you thru the method.

How to create chicken and rice

Marinate the chicken for fifteen to half-hour.

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

Saute the raw rice in oil to allow a cooked flavor and facilitate the grains keep separate once overdone.

Bring the stock to a boil then cut back to a simmer to carefully cook the rice, vegetables, and chicken.

Keep the lid coated that the ingredients will absolutely cook. The rice absorbs the new liquid, the vegetables steam, and also the chicken braises.

Recrisp the chicken skin by preparation it within the kitchen appliance for some minutes at the tip of preparation.

Bone-in chicken thighs

I use bone-in chicken thighs within the direction knowing that the supermolecule would still cook aboard the opposite tasty ingredients. Thighs contain additional fat that helps retain wetness when put next to the lean breast items. The bones conjointly don’t absorb heat still, therefore it acts as associate degree dielectric, preventing the encircling meat from preparation too quickly.

My family is passionate about crisp chicken skin, therefore preparation right before serving enhances the crunch issue. you'll be able to conjointly think about the skin as a protecting barrier, in a different way to stay the chicken from drying out.

Optional substitutions

Can chicken breasts or boneless-skinless thighs be used? Sure! i might suggest pan-frying for a shorter time, regarding a pair of minutes on both sides simply to develop color and a few flavor. You don’t wish to utterly cook the chicken, the carryover preparation can continue throughout the coated preparation method because the rice and vegetables cook.

The mix of tomato and spice seasoned rice combined with corn, bell peppers, zucchini, onions, and carrots is pleasant. The black beans add further supermolecule and fiber to the meal. all and sundry gets a succulent piece of chicken, placed on high of a mountain of rice. The meal makes for excellent leftovers if there area unit any!

Ingredients

Chicken Marinade

1/4 cup olive oil , (120ml)

1 1/2 teaspoon kosher salt, (9g)

1 teaspoon paprika, (2g)

1 teaspoon cumin, (2g)

1/2 teaspoon coriander, (1)

1/2 teaspoon black pepper

6 pieces chicken thighs, bone-in, skin on

Rice

2 tablespoons olive oil , (30ml)

2 cups long grain rice, (400g)

1/2 cup diced white onion, (70g) 1/4-inch dice

1 tablespoon minced garlic, (11g)

1 tablespoon tomato paste, (18g)

1 cup diced tomatoes, (155g) 1/4-inch dice

1 cup corn kernels, (180g)

1 cup black beans, (180g) canned, rinsed and drained

1 cup diced zucchini, (146g) 1/4-inch dice

1/2 cup diced carrots, (72g) 1/4-inch dice

1 tablespoon minced jalapeno, (8g)

1 teaspoon kosher salt, (6g)

4 cups unsalted chicken stock, (960ml)

1/4 cup cilantro leaves

1 limes, cut into wedges

Instructions

In a small bowl whisk together 1/4 cup olive oil, 1 1/2 teaspoons salt, paprika, cumin, coriander, and black pepper. 

Pour marinade over chicken set in a baking dish and flip to evenly coat, marinate for 15 to 30 minutes. 

Heat a large skillet or Dutch oven over medium-high heat, and 1 tablespoon of oil. 

Once the oil is hot, add the chicken skin side down and cook until skin is golden and crispy 4 to 5 minutes. 

Flip chicken over and saute another 2 minutes, transfer chicken to a clean plate. 

If using a dutch oven to cook the chicken, carefully drain the fat, wash and dry the pan. 

Heat the large Dutch oven over medium-high heat, add 2 tablespoons oil. 

Once the oil is hot, add the rice, saute the rice, stirring occasionally until the grains are lightly toasted. 

Add in onion and garlic, saute until aromatics are fragrant, 30 seconds. 

Add in tomato paste, stir to combine and cook 30 seconds. 

Add in diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and 1 teaspoon salt, stir to combine. 

Add chicken pieces on top of the rice mixture.

Slowly pour in the chicken stock, and bring to a boil. 

Reduce to a simmer and cover.

Cook until the rice is tender, about 20 minutes. 

If desired, transfer chicken to a sheet pan and broil until skin is crispy 3 to 5 minutes. 

Season rice with salt as desired and garnish with cilantro.

Serve chicken and rice with lime wedges. 

Notes

Boneless, skinless chicken thighs or breasts can be substituted. Cook for 2 minutes on each side before adding to the rice.