Best 10 Mexican Chicken Thighs And Rice Recipes

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat your oven to 350 degrees.
• Heat the cast iron skillet on high heat.
• Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
• Add the chicken, skin side down and cook until browned, 4-5 minutes.
• Flip and cook an additional 3-4 minutes.
• Push the chicken to the side (or onto a plate).
• Add the olive oil to your cast iron skillet and heat on medium-high.
• Add in the onions and start to cook for 3-4 minutes.
• Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
• Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
• Pour in the chicken stock and put the chicken back in skin side up.
• Bake covered with foil for 35-40 minutes.

MEXICAN CHICKEN AND RICE

Steps:

• In a large freezer bag (or bowl), add chicken, 1 tablespoon of olive oil, vinegar, onion powder, chili powder, paprika, salt, oregano and cumin. Seal the bag and shake up to completely coat the chicken with the marinade. Refrigerate for at least 30 minutes, up to overnight.
• Heat a large oven-safe saute pan/deep skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add half of the chicken thighs to the pan and cook for 2 minutes per side, or until chicken is no longer pink on the outside. Transfer the chicken onto a plate and cook the remaining chicken the same way.
• Preheat oven to 350°F. In the same saute pan/skillet, add the remaining 1/2 tablespoon of olive oil. (If the skillet is already very greasy and has enough oil to cover the bottom of the pan due to cooking the chicken, you can omit this last addition of oil.)
• Add the rice and saute for 10 minutes, stirring occasionally, until the rice begins to brown slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
• Add in the onions and minced garlic. Saute for about 30 seconds until fragrant. Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
• Cover the saute pan with a lid or foil, place it in the oven and bake for 15 minutes. Remove it from oven, place the partially cooked chicken thighs on top of the rice, cover and cook for another 15 minutes.
• Remove the lid or foil and bake for another 5 minutes uncovered. Check the temperature of the chicken thighs to make sure they're cooked through using a meat thermometer like this one or by slicing into one.
• Remove the pan from the oven and let cool slightly before serving. Garnish with diced cilantro and fresh lime juice, if desired.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat oven to 180C/350F.
• Combine the Mexican Spice Mix ingredients in a small bowl.
• Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
• Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
• In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
• Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
• Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
• Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
• Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
• Bake for 25 minutes, then remove from the oven and take off the lid/foil.
• Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
• Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
• Squeeze the juice of 1 lime over the chicken and rice.
• Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

VERSATILE MEXICAN CHICKEN THIGHS

Steps:

• Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
• Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.