Go Back
–+ servings
Print

One Pot Mexican Chicken And Rice

A super flavorful dish made with re-hydrated dried chili marinade to create this One Pot Mexican Chicken And Rice recipe.
Course dinner
Cuisine Gluten free, Mexican, One Pot Meal
Keyword Chicken recipes, gluten free, Mexican food,, one pot meal
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Author Feed Your Soul Too

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

  1. 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

  1. 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!