Onepan Fiesta Ovenbaked Mexican Chicken and Rice
Recipe Introduction
Quick Hook
Fancy a fiesta in your mouth? This Mexican chicken and rice recipe is exactly what you need. Honestly, it’s packed with flavor and so easy to make, you'll wonder why you ever bothered with takeout.
It's got that perfect balance of smoky spice and zesty lime.
Brief Overview
Arroz Con Pollo is a classic dish that screams comfort food. Originating from Latin America, it’s a dish steeped in culture.
This one-pan chicken and rice version is super simple, taking about an hour. It feeds four hungry souls.
Main Benefits
This Mexican chicken thighs recipe is perfect for a mid-week meal. It's got a good dose of protein from the chicken, and the vegetables add some extra nutrients.
The best part? It's a complete meal in one dish. That's just bloody brilliant.
Let's Talk Ingredients
So, what makes this spicy chicken and rice so special? It's all about the ingredients, mate! We're talking tender chicken, vibrant veggies, and rice, all bathed in a glorious marinade.
The smoked paprika chicken really adds a depth of flavour, and the lime cuts through the richness perfectly.
The Secret Sauce
This marinade is the key to unlocking flavour in this dish. It's a potent mix of olive oil, cumin, smoked paprika , chili flakes, oregano, lime juice, salt, and pepper.
Don't skimp on the lime chicken and rice that's what gives it that signature zing. Letting the chicken marinate for at least an hour (or even overnight) makes a huge difference.
Trust me on this one.
Getting Started
Right, preheat your oven to 220° C ( 200° C fan/ gas mark 7 / 425° F). While that's warming up, chop up your red onions and bell peppers.
It doesn't matter if they're not perfect. I personally love using mixed colors of peppers because it makes the dish look really gorgeous.
It's a good thing, you know?
Ingredients & Equipment: Let's Get Started!
So, you wanna whip up some amazing Mexican chicken and rice? (AKA Arroz Con Pollo if you're feeling fancy). No worries, it's easier than you think! Let's gather our bits and bobs.
Honestly, you probably have most of this stuff already. No need to stress, this isn't MasterChef!
Main Ingredients: The Stars of the Show
Here's what you'll need to get your Mexican chicken thighs recipe going. Remember, these quantities are for about 4 hungry humans. Feel free to double it if you're feeding a crowd!
- Chicken Marinade:
- Olive Oil: 1 tablespoon (15ml). Get a decent one, but nothing too posh.
- Ground Cumin: 2 teaspoons (10ml). Freshly ground is best, if you can be arsed.
- Smoked Paprika: 3 teaspoons (15ml). This gives it that amazing smoky flavour. Don't skip this! Think Smoked paprika chicken !
- Chilli Flakes: ½ teaspoon (2.5ml). Or more if you like it hot!
- Dried Oregano: 1 teaspoon (5ml).
- Lime Juice: From 2 juicy limes.
- Salt and Pepper: To taste. Don't be shy!
- Mexican Chicken and Rice:
- Chicken Thighs: 8 skin-on, bone-in (about 1kg / 2¼lb ). Skin-on is crucial for that crispy goodness. You can use boneless but the experience will be different!
- Red Onions: 2 , cut into wedges.
- Bell Peppers: 3 (mixed colours), chopped. Makes it look pretty, innit?
- Garlic Cloves: 8 , peeled and halved.
- Olive Oil: 1 tablespoon (15ml).
- Long Grain Rice: 250g (about 1 1/4 cups ). Basmati works well, but anything will do really. This one-pan chicken and rice is forgiving.
- Chicken Stock Cube: 1 . I like Kallo Organic.
- Tomato Puree: 2 tablespoons (30ml). In the US is called tomato paste.
- Boiling Water: 750ml (about 3 cups + 3 tablespoons ).
- Fresh Coriander: Chopped, for garnish. If you're not one of those coriander tastes-like soap people!
Seasoning Notes: Adding the Zing
OK, so spicy chicken and rice is all about layering flavours. The cumin and smoked paprika chicken combo is essential.
The lime juice is the secret weapon, bringing it all to life. If you're feeling adventurous, a pinch of cayenne pepper will add a proper kick.
Not keen on coriander? Fresh parsley works just fine. Want to make it a Cilantro lime chicken rice ? Just add a little more cilantro!
Equipment Needed: Simple is Best
You really don't need loads of fancy gadgets for this. Think of this as a Chicken and rice casserole . Here's the bare minimum:
- Large Bowl: For marinating the chicken.
- Roasting Dish: Big enough for everything to fit in one layer. About 9x13 inch .
- Large Jug: For the stock.
- Foil: To cover the dish.
Seriously, that's it! A saucepan could work as a roasting dish if you are feeling creative. Don't let a lack of equipment stop you from making this awesome Mexican rice recipe !
And that's it! Now you're all set to make this amazing Oven baked arroz con pollo !
Cooking Method
Alright, let's talk Mexican chicken and rice , also known as Arroz Con Pollo . Honestly, who doesn't love a good One-pan chicken and rice dish? Forget washing up, this is where it's at! Plus, it's proper comfort food, you know?
This recipe is heavily inspired by Eb Gargano's version, and we are gonna have a go at this delicious Oven baked arroz con pollo so that your dish is a total success!
Prep Like a Pro
Essential mise en place is key, yeah? Get everything chopped and measured out first. It saves so much time. Honestly, trying to chop onions while your chicken is already marinating is just a stressy mess! Plus the marinade really does take this Mexican chicken thighs recipe to a whole other level.
For time saving organization tips , I reckon pre-mixing your spices is a winner. Just chuck them all into a little bowl, and you're good to go.
It's the little things, innit? And hey, remember food safety reminders . Wash your hands after handling raw chicken, yeah? Don't wanna be ill.
step-by-step Fiesta
- Whisk together 1 tablespoon (15ml) olive oil, 2 teaspoons (10ml) ground cumin, 3 teaspoons (15ml) smoked paprika , ½ teaspoon (2.5ml) chilli flakes, 1 teaspoon (5ml) dried oregano , lime juice from 2 limes , salt and pepper.
- Marinate 8 chicken thighs for at least 1 hour . Overnight is even better. Honestly, the longer, the more flavour!
- Preheat the oven to 220° C ( 200° C fan/ gas mark 7 / 425° F) . Toss 2 red onions (wedges), 3 bell peppers (mixed colours), 8 garlic cloves (halved) with 1 tablespoon (15ml) olive oil , salt, and pepper.
- Arrange chicken on top of the veggies. Bake covered with foil for 15 minutes .
- Dissolve 1 chicken stock cube and 2 tablespoons (30ml) tomato puree in 750ml boiling water .
- Remove foil, take chicken out temporarily, add 250g long grain rice and stock. Return chicken to the dish.
- Cover again with foil for 15 minutes , then uncovered for 20 minutes , or until chicken is cooked through and rice is fluffy. Look for that golden brown, crispy skin.
Pro Tips for Perfection
Want that proper, Smoked paprika chicken flavour? Don't skimp on the paprika! It's what gives it that amazing smoky taste.
Also, one of the common mistakes to avoid is overcrowding the pan. If everything's piled on top of each other, it won't cook evenly.
Nobody wants soggy rice!
For a proper Cilantro lime chicken rice , stir in a load of chopped fresh coriander (cilantro) and a squeeze of lime juice right at the end.
Trust me, it's a game changer! Sadly, there are no make-ahead options . Eat it all now! This Spicy chicken and rice is best served fresh, right out of the oven.
A Chicken and rice casserole ready to hit all the right notes in one single dish, forget it if your looking for diet plans.
A proper Mexican rice recipe that would work perfect for dinner tonight!
Recipe Notes for the Best Mexican Chicken and Rice
Hey, so you're ready to make my Mexican Chicken and Rice ? Ace! Here are a few extra pointers to make sure your Arroz Con Pollo is absolutely banging.
I've learned a few things making this over the years. This one-pan chicken and rice is proper tasty.
Plating Like a Pro (Serving Suggestions)
Okay, so plating this is easy peasy. Pile that gorgeous spicy chicken and rice high on a plate. A dollop of sour cream cools it down.
A sprinkle of fresh cilantro is essential. For a bit of extra flair, add a lime wedge. Squeeze the lime all over the lime chicken and rice .
It really lifts the flavors. And don't forget some warm tortillas on the side!
Want something to drink? Honestly, a cold beer like Corona goes down a treat. A cheeky margarita is also great with Mexican chicken thighs recipe .
Ooh, and homemade guac and tortilla chips. I can eat that stuff all day.
Storage Shenanigans (Storage Tips)
Right, leftovers. If there are any, which is rare. Put it in an airtight container and in the fridge. It'll keep happily for up to 3 days .
If you want to freeze it, portion it out first. This way, you don't have to defrost the whole batch.
It's all ready for your Chicken and rice casserole .
When reheating, you can microwave it. But honestly, the best way is in a pan with a little water. That'll keep the rice nice and moist.
You could also reheat it in the oven covered in foil at 175° C .
Mix It Up (Variations)
Fancy a change? You can totally swap out the chicken for something else. For a veggie option, use firm tofu.
Or try black beans and sweetcorn. Just adjust the cooking time a bit.
If you're watching the carbs, you could use cauliflower rice instead of regular rice. For a totally different flavour. You can swap Smoked Paprika Chicken for Cilantro Lime Chicken Rice recipe.
The Good Stuff (Nutrition Basics)
Okay, let's be real, this Oven baked Arroz Con Pollo is yummy but let's talk about nutrition. It’s got about 835 calories a serving.
You also get a good whack of protein (42g) from the chicken. There are carbohydrates (69g) from the rice, and healthy fats (44g) from the olive oil.
Plus, you get vitamins and minerals from the peppers and onions! Remember, this is just an estimate, and it will vary based on how much you serve.
I really love my homemade Mexican rice recipe .
Honestly, even if I get it wrong, the Mexican chicken and rice is delicious, that is the most important thing. Now get cooking. I know you're going to smash it.
Frequently Asked Questions
Can I make this Mexican chicken and rice dish ahead of time? I'm always rushed off my feet!
Absolutely! You can assemble the entire dish up to the point of baking, then cover it tightly and store it in the fridge for up to 24 hours. Add an extra 10-15 minutes to the initial covered baking time to ensure it's heated through.
It's a great way to get ahead when you're juggling work and family, a real lifesaver like a good cup of tea!
How do I store leftovers of the Mexican chicken and rice, and how long will they last?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to cool it down a bit before you pop it in. When reheating, add a splash of chicken stock or water to prevent the rice from drying out. You can reheat it in the microwave or in the oven, just like a good old Sunday roast!
Can I adapt this Mexican chicken and rice recipe for my vegetarian friends? They often feel left out at dinner parties.
Of course! It's easy to adapt this recipe for vegetarians. Simply substitute the chicken with firm tofu, cut into cubes, or a mix of black beans and sweetcorn. You might want to add a little extra smoked paprika to the tofu to give it a more "chicken-y" flavour.
This ensures everyone feels included and enjoys a delicious meal, just like a good episode of Bake Off!
My rice sometimes turns out mushy. Any tips for getting perfectly cooked rice in this Mexican chicken and rice recipe?
Mushy rice is a common kitchen woe! First, make sure you're using the correct ratio of liquid to rice as specified in the recipe. Avoid opening the oven door too frequently during the baking process, as this can release steam and affect the cooking time.
For the last 15-20 minutes, keep a close eye on the rice and pour in more stock if you need to, in small quantities.
I'm watching my sodium intake. Are there any ways to reduce the sodium content in this Mexican Chicken and Rice?
Definitely! The main source of sodium is likely to be the chicken stock cube. Use a low-sodium stock cube, or even better, make your own homemade chicken stock. You can also reduce the amount of salt added to the marinade and vegetable mixture.
Fresh herbs and spices like oregano, cumin, and lime juice will add plenty of flavour without the need for excess salt.
What other veggies can I add to this? I'm trying to eat my 5-a-day, like a good sport!
Good on you for hitting those veggies! Some great additions that would compliment the dish are corn, chopped zucchini, or even some diced butternut squash. Add them in with the peppers and onions for the best results, and don't be afraid to experiment with what's in season.
Think of it as your own personal vegetable orchestra, creating a symphony of flavours!
Onepan Fiesta Ovenbaked Mexican Chicken And Rice
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 835 kcal |
|---|---|
| Fat | 44g |
| Fiber | 6g |
