Ingredients (~6 servings)
Chicken Marinade
- ~2 1/2 lbs boneless, skinless chicken thighs (8-10 pieces)
- 1 Tbsp chili powder (ancho if you have it)
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- Juice of 1 lime
- 2 Tbsp olive oil
Rice Base
- 2 Tbsp olive oil (for sautéing)
- 1 large onion, diced
- 1 jalapeño, seeded and diced
- 1 large tomato, diced
- 6 garlic cloves, minced
- 2 cups long grain white rice
- 1 tsp salt
- 3 Tbsp tomato paste
- 4 cups chicken broth
- 1 tsp chicken bouillon powder (optional)
- 3/4 cup frozen green peas
For Serving
- Lime wedges
- Fresh chopped cilantro
Marinate the Chicken Thighs
In a large bowl, toss the chicken thighs with all the marinade ingredients until well coated.
Set aside while you prep the other ingredients; the chicken can marinate for up to overnight in the fridge if you want to get ahead.
Chicken thighs work best here because they won’t dry out during the long cooking time.
Preheat Oven to 400F and Sauté the Aromatics
Heat 2 Tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the diced onion, tomato, jalapeño, and garlic; sauté until the onion softens and starts to brown, ~3-4 minutes.
The tomato will start to break down and release its juices.
Toast the Rice and Build the Base
Add the rice to the skillet and stir for ~1 minute to toast it and coat with the oil.
Pour in the chicken broth, add the tomato paste, salt, and bouillon powder if using.
Stir well until the tomato paste dissolves completely and the mixture comes to a low simmer.
Stir in the frozen peas – they’ll cook through in the oven.
Nestle in the Chicken and Bake Covered
Arrange the marinated chicken thighs over the rice mixture, scraping any remaining marinade from the bowl onto the chicken.
Some pieces may be partially submerged in the rice, which is fine.
Cover tightly with a lid or aluminum foil and bake for 30 minutes.
Finish Uncovered for Browning
Carefully remove the hot skillet from the oven and take off the lid or foil.
Drizzle a little olive oil over the chicken if you want extra browning.
Return to the oven uncovered and bake for ~10-15 minutes more, until the chicken reaches ~165F internal and the excess liquid has cooked off.
You can broil for the last 2-3 minutes if you want more color on the chicken.
Let Rest and Serve
Allow the skillet to stand for ~5 minutes, then fluff the rice with a fork around the chicken.
Serve with lime wedges and chopped cilantro on top.
The rice should have absorbed most of the liquid but still be tender, not dry.
One Pan Mexican Chicken and Rice
Ingredients
Chicken Marinade
- ~2 1/2 lbs boneless 8-10 pieces, skinless chicken thighs
- 1 Tbsp chili powder ancho if you have it
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- Juice of 1 lime
- 2 Tbsp olive oil
Rice Base
- 2 Tbsp olive oil for sautéing
- 1 large onion diced
- 1 jalapeño seeded and diced
- 1 large tomato diced
- 6 garlic cloves minced
- 2 cups long grain white rice
- 1 tsp salt
- 3 Tbsp tomato paste
- 4 cups chicken broth
- 1 tsp chicken bouillon powder optional
- 3/4 cup frozen green peas
For Serving
- Lime wedges
- Fresh chopped cilantro
Instructions
- Toss chicken thighs with chili powder, cumin, onion powder, garlic powder, paprika, oregano, salt, lime juice, and olive oil. Set aside.
- Preheat oven to 400F.
- Heat 2 Tbsp olive oil in oven-safe skillet over medium-high heat. Add onion, tomato, jalapeño, and garlic. Sauté 3-4 minutes until onion softens.
- Add rice and stir 1 minute to toast.
- Pour in chicken broth, add tomato paste, salt, and bouillon powder. Stir until tomato paste dissolves and mixture simmers. Stir in frozen peas.
- Arrange marinated chicken thighs over rice, scraping remaining marinade on top.
- Cover tightly with lid or foil and bake 30 minutes.
- Remove lid and bake uncovered 10-15 minutes more until chicken reaches 165F.
- Let stand 5 minutes, then fluff rice with fork.
- Serve with lime wedges and chopped cilantro.
