Description
A hearty, all-in-one dish featuring chicken thighs, rice, vegetables, and a blend of spices that celebrate Mexican cuisine.
Ingredients
Scale
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, diced
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium
- 3/4 cup tomato passata
- 1 cup frozen corn kernels
- 1 can (400g/16oz) black beans, drained and rinsed
Instructions
- Combine garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a bowl.
- Season chicken thighs with the spice mix, then sear in a pot until golden. Remove and set aside.
- Sauté onion, garlic, and capsicum in the same pot until softened.
- Add rice, stock, passata, corn, and beans to the pot.
- Place chicken back on top, cover, and simmer until rice is cooked.
Notes
Let the dish sit for a few minutes after cooking to allow the flavors to meld. Use low-sodium stock to control salt content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg