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Mexican Chicken and Rice is a fairly simple dish with lots of spices and flavours. I pan roasted the chicken with spices and added them to the half cooked rice but everything can be cooked in one pot stove top or even bake the rice and chicken.

Preparation Time : 10 minutes

Cook Time : 35 minutes

Serves : 4


For Chicken:

Chicken thighs : 5 bone-in

Garlic powder: 1 teaspoon

Red Chilli powder : 1 tablespoon

Ground Cumin : 1 teaspoon

Dried Oregano : 1 teaspoon

Salt : 1 teaspoon

Cayenne Pepper : 1/2 teaspoon

For Rice:

Onion : 1 large diced

Red pepper : 1 medium minced

Salsa : 1 1/2 cup

Chicken stock : 4 cups

Rice : 2 cups


Heat oil in a pan, add the chicken pieces and all the spices and roast till brown on both sides. It takes about 15 minutes to roast on both sides.

Heat oil in a large pan, add onions and saute for 2 minutes. Add red pepper and saute for another 1 minute.

Add salsa and cook for 2 minutes, add rice, chicken stock, close lid and cook for 15 minutes. Add the chicken pieces, mix, close lid and cook for another 10 minutes or until the rice is completely and turn off the stove.

Let it rest for 5 minutes and serve immediately.