Mexican chicken and rice

Prep time
15min
Cook time
1h
Serves
6

This Mexican chicken and rice dish is all your favourite Tex Mex flavours cooked in one. Served with crispy chicken, it’ll get a thumbs up from the whole family.

Ingredients:

6 Ghost Pepper Crumbed Chicken thighs
  • For the Spice Mix
  • 2 tsp (10ml) paprika
  • 2 tsp (10ml) cumin powder
  • 2 tsp (10ml) garlic powder
  • 1 ½ tsp (7ml) salt
  • ½ tsp (2,5ml) cayenne pepper
  • Black pepper
  For the Rice
  • Olive oil for frying
  • 1 onion diced
  • 1 garlic clove, minced
  • 1 red pepper diced
  • 1 cup (250ml) long grain rice
  • 1 cup (250ml) chicken stock
  • ¾ cup (180ml) tomato puree
  • 1 cup (250ml) frozen corn kernels
  • 1 can (400g) black beans drained and rinsed
  • 1 lime
To garnish sour cream, guacamole, fresh coriander and jalapeños

Method:

  1. Preheat oven to 180°C.
  2. Place all the ingredients for the spice mix in a small bowl and mix to combine.
  3. Add 1 Tbsp olive oil in an oven-proof casserole dish and sauté onion, garlic and red pepper over medium heat until fragrant.
  4. Add the spice mix on low heat so the spices do not burn, and fry for 1 minute.
  5. Add the rice and stir to coat with spice. Add chicken stock, tomato puree, corn and beans, stir to combine, then bring to a simmer.
  6. Cover and place in the oven. Bake for 35 minutes.
  7. Remove the lid and bake uncovered for 15 minutes.
  8. In the meantime, cook Ghost Pepper Crumbed Chicken thighs from frozen at 170°C in the air fryer for 15-20 minutes or 20-25 minutes in the oven at 180°C.
  9. Turn the chicken halfway through the cooking time. Once chicken is cooked, set aside to rest for 1-2 minutes before serving.
  10. Remove the rice from the oven and allow to rest uncovered for 10 minutes.
  11. To serve, squeeze the juice of 1 lime over the rice and fluff the rice with a fork. Add the Ghost Pepper Crumbed Chicken thighs and garnish with limes, sour cream, guacamole, coriander and sliced jalapeños. Enjoy!