One pot Mexican chicken and rice 🇲🇽

Name: One pot Mexican chicken and rice 🇲🇽
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon cumin powder; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon oregano; 1 teaspoon salt or to taste; 1/4 teaspoon black pepper; Juice of 1/2 lime; 1 tablespoon fresh coriander; 1-2 tablespoon oil; 1/2 onion finely chopped; 2 garlic cloves minced; 400g chopped tomatoes; 1 tablespoon chicken bouillon; 1 teaspoon oregano; 1/2 cup red and green bell pepper; 1 teaspoon salt or to taste; 1 cup long grain rice; 2 cup water

18 steps

Prep:20minCook:45min

Love a good one pot recipe. Easy, wholesome and full of flavour!

Updated at: Thu, 17 Aug 2023 05:05:07 GMT

Ingredients

4 servings

Marinade

2chicken breasts

2 tablespoonsolive oil

1 teaspoongarlic powder

1 teaspooncumin powder

½ teaspoonchili powder

½ teaspoonpaprika

½ teaspoonoregano

1 teaspoonsalt

or to taste

¼ teaspoonblack pepper

0.5juice of lime

1 tablespoonfresh coriander

One pot rice

1 tablespoonoil

0.5onion

finely chopped

2garlic cloves

minced

400gchopped tomatoes

1 tablespoonchicken bouillon

1 teaspoonoregano

¼ cupred bell pepper

¼ cupgreen bell pepper

1 teaspoonsalt

or to taste

1 cuplong grain rice

2 cupwater

Instructions

Step 1

Prepare the marinade by combining the ingredients in a bowl. Add the chicken and ensure it is evenly coated. Allow it to marinate for at least one hour.

Step 2

Rinse the rice until the water runs clear, and soak it for 30 minutes.

Step 3

In a pan or pot, cook the chicken and prepare the recipe simultaneously.

Step 4

Heat the pot and add oil. Once the oil is hot, add the chicken. Cook on medium heat for about 4 minutes on each side, until a nice char develops. It's not necessary to fully cook the chicken at this stage, as it will finish cooking with the rice.

Step 5

Remove the chicken from the pot, discarding any burnt bits, but retain the oil as it contains the flavour.

Step 6

If needed, add a little more oil to the pot and heat it. Then, add the onions.

Step 7

Sauté the onions over medium heat until they become translucent. Next, add the garlic.

Step 8

Once the onions and garlic have browned, add the rice.

Step 9

Sprinkle the chicken bouillon over the rice.

Step 10

Sauté everything for 3 minutes, then add the bell peppers.

Step 11

Continue sautéing for another 3 minutes.

Step 12

Add the chopped tomatoes to the pot.

Step 13

Season with salt and oregano, and cook for approximately 5 minutes.

Step 14

Pour in hot water, give it a stir, and place the chicken on top.

Step 15

Increase the heat to medium-high and boil for around 10 minutes, until there is very little water remaining. There may be some tomato juice, but there should be no visible water.

Step 16

Cover the pot with a lid and simmer on low heat for 10 minutes. Allow it to stand for an additional 10 minutes.

Step 17

Remove the lid and take out the chicken to fluff up the rice.

Step 18

Garnish with fresh coriander and savor the dish.