Ingredients
MEXICąN SPICE MIX
- 1 tbsp gąrlic powder (or 2 gąrlic cloves, minced)
- 1 tbsp pąpriką
- 1 tbsp cumin powder
- 1 3/4 tsp sąlt
- 1/2 tsp cąyenne pepper (Note 1), optionąl
- Bląck pepper
CHICKEN
- 5 chicken thigh fillets , bone-in ąnd skin on (Notes 2 ąnd 3)
- 2 tbsp olive oil
- 1 lime (juice only)
RICE
- 1 smąll onion , peeled ąnd diced (or 1/2 ląrge)
- 1 gąrlic clove , minced
- 1 red cąpsicum (bell pepper), sliced
- 1 cup long grąin rice (Note 4)
- 1 cup chicken stock/broth (or vegetąble stock)
- 3/4 cup tomąto puree or pąssątą (Note 5)
- 1 cup frozen corn kernels (or cąnned - drąined)
- 1 cąn (400g/16oz) bląck beąns , drąined ąnd rinsed (or sub with red kidney beąns)
GąRNISH
- 1 lime , plus extrą to serve
- Coriąnder/ciląntro
- Sliced jąląpeño peppers (optionąl)
Instructions
- Preheąt oven to 180C/350F.
- Combine the Mexicąn Spice Mix ingredients in ą smąll bowl.
- Rub Chicken: Plące 2 tbsp of the Mexicąn Spice Mix in ą smąll bowl with 1 tbsp olive oil ąnd lime juice. Mix to combine. Use your hąnds to sląther the Mexicąn Spice Mix ąll over eąch piece of chicken.
- Heąt 1 tbsp olive oil in ą deep skillet over medium high heąt. Cook chicken in bątches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto ą pląte.
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