One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Medium


Prep time


Cooking time






  • 5 chicken thighs

  • 1 cups white rice, uncooked

  • 2 cups chicken stock

  • 1tsp garlic powder

  • 1 tbsp. chili powder

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1 yellow onion, diced

  • 1/2 red bell pepper, minced

  • 1/4 teaspoon paprika

  • 1 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoons olive oil

  • 1 tablespoon garlic, minced

  • 1 cup salsa

  • Parsley minced for garnish (optional)


  • Preheat oven to 350 degrees F.
  • Season chicken with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper. Coat well and set aside.
  • Heat a cast iron skillet on high heat.
  • Add chicken, skin side down and cook until browned on both sides, about 4-5 minutes each.
  • Push chicken to the side or transfer to a plate.
  • Add in olive and heat on medium-high heat. Add onions and cook for 3-4 minutes until translucent; stirring occasionally.
  • Stir in uncooked rice, salsa and red bell pepper. Cook for a minute until boiling.
  • Pour in chicken stock and bring chicken back in skin side up.
  • Cover with foil and bake for 35-40 minutes.
  • Remove and let it rest for 10 minutes. Serve.
One Pot Mexican Chicken and Rice
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