Mexican Chicken and Rice

This one pot Mexican Chicken and Rice is the perfect meal! It's packed with so many bold flavors and tender and succulent chicken thighs.

📝 Ingredients

• 6 chicken thighs (skin-on and bone-in) (excess fat trimmed)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Juice of 1 lime
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• Olive oil for pan
• 1/2 cup diced yellow onions
• 4 cloves garlic, minced
• 2 cups long grain rice (rinsed through a colander)
• 1 tablespoon tomato paste
• 1 can (10 ounces) Rotel tomatoes and chilies
• 3 1/2 cups chicken broth
• Salt and pepper to taste
• Topping for servings: Cilantro, queso fresco, lime wedges

👨‍🍳 Instructions

1. 1Marinate the chicken: In a large Ziploc bag, combine the marinade ingredients. Add the chicken thighs into the marinade, making sure they are thoroughly covered. Seal the bag and let marinate in the fridge for 20 to 30 minutes, or overnight.
2. 2Preheat oven to 350 degrees F.
3. 3In a large oven-proof deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Sear the marinated chicken thighs, skin-down first, until golden brown, about 3 to 4 minutes. Then, flip them over and sear for another 3 minutes. Transfer to a plate. The chicken won’t be fully cooked at this point. Tip: Give each side time to sear undisturbed to lock in all the flavors and get a golden brown crust.
4. 4Don’t wipe the skillet clean - we’ll use these brown bits to build flavors. Add the onions and sauté for about 3 minutes until softened. Add the minced garlic, and cook until fragrant, about 1 to 2 minutes.
5. 5Add the rice and tomato paste, and stir to coat. Stir in the Rotel tomatoes and chilies.
6. 6Then stir in the chicken broth and combine evenly. Season with salt and pepper to taste. Bring to a simmer and return the seared chicken, nesting it under the rice.
7. 7Bring back to a simmer. Cover tightly with the oven-proof lid. Finish cooking in the oven for 30 to 35 minutes. Tip: Avoid opening the lid, otherwise the steam will escape and the rice may not cook properly.
8. 8Let it rest for 10 minutes before serving. To serve, top with cilantro, crumbled queso fresco, and lime wedges. Enjoy!