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Black beans, corn, rice, and chicken on a blue plate.

Skillet Mexican Chicken and Rice

LindySez
One skillet, less than 1 hour, and all the flavors of Mexico! Ole!
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Poultry
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 368 kcal

Ingredients
  

  • Spice Mix
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano smoosh between fingers
  • 1 teaspoon salt or to taste
  • ½ teaspoon cayenne pepper or to taste
  • For the Chicken
  • 6 large chicken thighs bone-in preferred, skin removed as desired
  • 2 tablespoons olive oil
  • For the Rice
  • ½ cup diced onion
  • 1 clove garlic minced
  • 1 cup long-grain rice
  • 3 California Anaheim chiles, roasted, seeded, peeled and diced OR 1 (4-ounce) can whole chilis (such as Ortega®) diced
  • ¾ cup diced canned tomato juice reserved
  • Reserved tomato juice with enough water added to make 1 cup
  • 1 cup chicken stock
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 15-ounce can black beans, drained and rinsed
  • Garnish
  • Lime wedges
  • Minced fresh cilantro

Instructions
 

  • Heat oven to 350°F. 
    Mix the spices together in a small bowl. Remove 2 tablespoons and set aside. Rub the remaining spice mixture over the chicken thighs.
  • Heat a large skillet over medium-high heat, add the oil. When hot, add the chicken thighs and cook until browned. Remove and set aside.
  • Lower the heat slightly, then add the onion and garlic, cook until soft, about 5 minutes.
    Add the rice to the skillet and stir to combine with the onions and to coat the rice with the oil.
    Stir in the chilis, tomato, water/tomato juice mix, chicken stock, corn, black beans, and reserved spice mixture. Mix well; nestle the chicken thighs into the rice; bring to a simmer, then cover and place the skillet into the oven.
    Cook for 30 minutes.
    Uncover and cook for an additional 10 minutes, or until all the liquid has been absorbed.
    Serve the rice on a plate, top with the chicken pieces. Squeeze the lime juice over the chicken and sprinkle with cilantro if desired. 

Nutrition

Serving: 1 servingSodium: 735mgSugar: 7gFiber: 4gCholesterol: 86mgCalories: 368kcalPolyunsaturated Fat: 9gSaturated Fat: 2gFat: 13gProtein: 29gCarbohydrates: 38g
Keyword one pan, one-pot meal, oven chicken dinner
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