One Pot Mexican Chicken And Rice
Delicious one pot meal perfect for busy home cooks!
Print
Pin
Servings
Ingredients
Marinate and fry chicken:
- 4-5 chicken thighs
- 2 teaspoons taco seasoning
- 1 tablespoon oil
- Salt and pepper to taste
Chicken and rice:
- 1 tablespoon oil
- 1 teaspoon minced garlic
- 1 medium red bell peppers or capsicum diced
- 1 medium green bell peppers or capsicum diced
- 1 red onion sliced
- 1 jalapeno sliced
- 1 teaspoon taco seasoning
- 2 cups rice long grain or basmati, rinsed
- 4 cups chicken broth or stock
- Juice from 1 large lemon
- Salt and pepper to taste
Garnish:
- Coriander cilantro leaves
- Lemon wedges
Instructions
Marinate and fry chicken:
- Place chicken thighs in a large bowl.
- Add taco seasoning. Season with salt and pepper.
- Cover and refrigerate for at least 30 minutes.
- Meanwhile, heat oil in a large heavy bottomed pan over medium-high heat.
- Add chicken in a single layer. Cook, for about 5-6 minutes or until browned all sides and 75% cooked through.
- Remove from pan.
Chicken and rice:
- To the same pan, add oil.
- When hot, add garlic. Sauté, stirring, for about a minute or until aromatic.
- Add bell peppers or capsicum, red onions and jalapeños.
- Sprinkle with taco seasoning. Sauté, stirring, for 1-2 minutes.
- Add rice, chicken broth or stock and lemon juice.
- Stir gently. Season with salt and pepper.
- Add fried chicken in a single layer.
- Increase heat to high. Bring to a boil.
- Reduce heat to low. Cover with a lid.
- Simmer for about 10-15 minutes or until rice is cooked and liquid is absorbed.
- Garnish with chopped coriander (cilantro) leaves and lemon wedges.
Video
Nutrition
Calories: 360kcal | Carbohydrates: 12g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 95mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg