One-Pan Mexican Chicken and Rice by BBQ Explorers

Created by BBQ Explorers, this vibrant one-pan Mexican Chicken and Rice is all about big flavour with minimal fuss. Juicy, spice-marinated chicken thighs are seared until golden, then gently simmered over smoky, tomato-rich rice studded with peppers, sweetcorn, and black beans. Finished with a squeeze of fresh lime and a sprinkle of coriander, it’s a comforting yet bold dish that’s perfect for feeding a hungry crowd. Cooked start to finish in the Proware Kitchen Sauté Pan, it’s proof that great food doesn’t need complicated kit, just quality cookware and seriously good ingredients.

BBQ Explorers One-Pot Mexican Chicken and Rice

Serves 4

Ingredients

4 chicken thighs (bone in and with skin)

200ml rapeseed oil

Spice Mix

2 tsp onion granules

2 tsp garlic powder

2 tsp smoked paprika

2 tsp ground cumin

2 tsp salt crystals

1 tsp cayenne pepper

1 tsp black pepper

Mexican Rice

1 chopped onion

2 finely chopped garlic cloves

1 chopped red pepper

1 chopped yellow pepper

300g long grain rice

400ml chicken stock

250g tomato passata

165g sweetcorn (small tin)

400g black beans (tin) rinsed and drained

Garnish

1 lime

Coriander

Method

Mix all the spice mix ingredients in a bowl. Save half of the mix for the rice.

Add the other half to the rapeseed oil to make a marinade for the chicken.

Marinate the chicken thighs for at least two hours.

Remove the chicken from the marinade and sear in your sauté pan with a little amount of rapeseed oil. Sear the skin side first for 3 minutes, then the other side for 2 minutes. Remove from the pan and set aside.

Remove some of the oil from the pan and sauté the onions, garlic, and peppers for 4 minutes on a medium heat.

Next, add the rice, chicken stock, tomato passata, sweetcorn ,black beans, and the remainder of the spice mix. Give the mixture a good stir.

Place the chicken skin side up on top of the rice, let it simmer with the sauté pan lid on for 30 minutes.

Once the chicken has reached an internal temperature of 75C and the rice is soft, it’s ready to serve.

Squeeze the lime juice over the chicken and rice and garnish with coriander.