Chicken Family friendly Main Mexican

One-pot dinner Mexican chicken rice with quick salsa

Name: One pot dinner Mexican chicken rice with quick salsa recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /mexican
Ingredients: 40.00 ml extra virgin olive oil; 4 (600g total) chicken thigh fillets, each cut into 3 pieces; 1 large onion, finely chopped; 200g rice; 20.00 ml each ground cumin; 2 tsp ground coriander; 2 tsp dried oregano; 430ml chicken stock; 400g can black beans, rinsed, drained; 20.00 ml chipotle in adobo sauce; 1/2 tsp smoked paprika; 1 avocado, thinly sliced; Coriander sprigs, to serve; Lime wedges, to serve; Yoghurt, to serve; Sour cream, to serve; 2 ripe tomatoes, finely chopped; 1/4 red onion, finely chopped; 40.00 ml chopped coriander

1 rating

10m

35m

One-pot dinner Mexican chicken rice with quick salsa

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by Lucy Nunes

Delicious Team

May 02, 2025

This Mexican one-pot meal is the perfect dish for a busy household. It’s on the table in 45 minutes, tastes delicious and can be easily adapted depending on what’s in the fridge or what you feel like on the day. Churn up the heat with extra chilli, keep it healthy with a dollop of yoghurt and more salsa, or indulge with sour cream, a sprinkle of crushed corn chips and some grated cheese.

Recipe note: You’ll need a large, shallow saucepan with a lid.

2 tbs extra virgin olive oil
4 (600g total) chicken thigh fillets, each cut into 3 pieces
1 large onion, finely chopped
1 cup (200g) medium grain rice
1 tbs each ground cumin
2 tsp ground coriander
2 tsp dried oregano
1 3/4 cups (430ml) chicken stock
400g can black beans, rinsed, drained
1 tbs chipotle in adobo sauce
1/2 tsp smoked paprika
1 avocado, thinly sliced
Coriander sprigs, to serve
Lime wedges, to serve
Yoghurt, to serve
Sour cream, to serve

Quick salsa

2 ripe tomatoes, finely chopped
1/4 red onion, finely chopped
2 tbs chopped coriander

Method

1.

Heat 1 tbs oil in a large, shallow saucepan with a lid over medium-high heat. Season the chicken with salt flakes and freshly ground black pepper and cook, in 2 batches, for 3 minutes each side, or until well browned. Set aside on a plate. Add remaining 1 tbs oil and onion to pan and cook, stirring occasionally, for 3 minutes, or until starting to soften. Add rice, spices and oregano and stir for 1-2 minutes, until rice is well coated. Add stock, beans and chipotle in adobo sauce and stir until well combined, scraping any brown bits from base of pan. Bring to the boil over high heat. Pour in any resting juices from the chicken, then arrange chicken on top and sprinkle with smoked paprika. Cover with a lid and reduce heat to medium-low. Cook, without disturbing, for 15 minutes. Set aside with lid on for 5 minutes.
2.

Meanwhile, for the salsa, place all ingredients in a small bowl, season with salt flakes and freshly ground black pepper and toss to combine.
3.

Serve topped with avocado and coriander, with lime wedges and salsa alongside and a dollop of yoghurt or sour cream on top.