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Cooking with one pot is great for easy clean ups. It does not have to mean any sacrifice in flavor.
When cooking in one pot, timing of the different ingredients is the key to a successful dish. You really need to think ahead about the cooking time for each ingredient. They need to added to the dish at the right time considering both how much time they take to cook but also which ingredient does not fall apart when cooked longer.
One Pot Mexican Chicken and Rice from Feed Your Soul Too
As my regular readers have learned, I love Mexican and I love to work with dried chilies. Dried chilies can make great sauces, great marinades or both as I have done with this dish. Most people assume that chilies are all hot. Not so. Many bring a very smoky flavor to the table. The chicken was marinated in my chili sauce and more sauce added was added to the broth.
The marinated chicken was browned in my Dutch oven. After the chicken is removed, the onions are added. As you can see from the picture, the onions take on the color and flavor left in the pot. The rest of the veggies are added as well to pick up the flavor, and then, the stock is added to create a flavorful sauce that the rice will absorb. The flavor is completed by adding more of the chili marinade.
The Chicken and Marinade Ingredients.
Chicken and Marinade Ingredients
Making the Chili Marinade and Topping the Chicken.
Re-hydrating the Chilies and Adding to the Chicken
Putting together the Mexican chicken and rice in one pot.
Assembling the Mexican Chicken and Rice in One Pot
One Pot Mexican Chicken And Rice Plated.
One Pot Mexican Chicken And Rice
Ingredients
Chicken Marinade
- 6 Whole Boneless, Skinless Chicken Breasts
- 2 Whole Dried New Mexico Chilies
- 1/2 Whole White Onion
- 2 Cloves Garlic
- 2 Tbsp Adobo Seasoning divided
- 2 Tbsp Lemon Pepper divided
- 1/2 Whole Lemon juiced
- 4 Whole Roma Tomatoes
One Pot Meal Ingredients
- 2 Cups Rice
- 1/2 Whole White Onion
- 1/2 Whole Red Pepper
- 1/2 Whole Green Pepper
- 2 Whole Jalapenos diced and seeded
- 4 Cups Chicken Stock
- 3 Ears Corn cut into 3rds
- 1 Tbsp Olive Oil
- 1/2 Bunch Cilantro chopped
Instructions
Chicken Marinade
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Begin by boiling the dried chilies in water for 30 minutes. Seed and add to a food processor. Add the garlic, 1/4 cup of water, tomatoes, lemon juice and the reserved chili water and onions. Blend to a paste.
Spice the chicken with half the spices. Place in a bowl and top with the marinade. Marinade for two hours or overnight. Reserve the marinade.
One Pot Meal Ingredients
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Begin by heating the oil in a Dutch oven on medium high heat. Next, add the chicken and brown on each side for 2 - 3 minutes. Remove and set aside. Add the onion and cook for 3 minutes. Add in all the peppers and cook for a couple of minutes. Add in most of the stock and rest of the spices. Stir well. Add in the rice mix well. Add in the chicken and 1/4 cup of the marinade. Finish by adding the corn and cover. Cook for 45 minutes until the rice fully absorbs the liquid.
Add the cilantro, mix and serve.
Enjoy!
Your one-pot chicken and rice looks amazing Peter! I would love to try your recipe on a rainy day. However, I will need to make adobo seasoning first. Great timing anyway because corn season is coming up.
So funny to hear you say corn season is coming up. You are half around the world. So it shows how seasonal food is. Thx for stopping by.