One Pan Mexican Chicken and Rice
This is basically arroz con pollo simplified into a single skillet - the chicken stays juicy and the rice picks up all the flavors from the tomato paste and chicken drippings. It's ready in about an hour with minimal cleanup.
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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.
Notes
Chicken thighs work best as they won't dry out. Can marinate chicken overnight. Optional: broil last 2-3 minutes for extra browning.
Tried this recipe?Leave a comment below & let me know!