Name: Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 tablespoons olive oil; juice of 1 lime, roughly 2 tablespoons; 2 teaspoons runny honey; 4 cloves of garlic, peeled and crushed; ¾ teaspoon ancho grande chilli powder – replace with chilli powder or cayenne, if necessary; ¾ teaspoon chipotle powder – replace with smoked paprika, if necessary; ¾ teaspoon cumin powder; ¼ teaspoon dried chilli flakes; ¼ teaspoon dried oregano; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 400g – 600g skinless chicken breast or thigh, chopped into large pieces; 2 tablespoons olive oil; 1 red onion, peeled and finely chopped; 1 red pepper/capsicum, stem and seeds removed, finely chopped; 8g/2 cloves of garlic, peeled and crushed; 300g long grain white rice; 900ml chicken or vegetable stock; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 30g tomato paste; 1 Jalapeno chilli pepper, whole; 150g frozen sweetcorn kernels; 1 x 400g tin black beans, drained and rinsed; 10g – 15g chopped fresh coriander, or to taste; chopped coriander; sour cream; tortilla, homemade or store bought; fresh tomato salsa/pico de gallo, homemade or store bought; guacamole, homemade or store bought

Jump to Recipe

Tender, marinated Mexican inspired chicken is cooked in one pot with rice, sweetcorn, black beans and a wonderful collection of Mexican herbs and spices – ancho grande, chipotle powder, cumin, chilli flakes, oregano, zingy fresh lime and coriander – to create a wonderfully, spicy, satisfying and nutritious meal, full of flavour, colour and texture.

Please don’t worry about the long list of ingredients; the majority are probably already in your store cupboard and many require little or no preparation. Furthermore, options are suggested, should you be missing something.

Although this dish is actually a complete meal in its own right, it is also wonderful served with fresh tortilla, sour cream, fresh tomato salsa/pico de gallo and guacamole, on the side.

How to make Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander

Collect all your ingredients together:

Chicken and marinade –

olive oil
lime juice
runny honey
garlic, peeled and crushed
ancho grande chilli powder – replace with chilli powder or cayenne if necessary
chipotle powder – replace with smoked paprika if necessary
cumin powder
dried chilli flakes
dried oregano
fine salt
freshly ground black pepper
skinless chicken breast or thigh, chopped into large pieces

Mexican Red Rice with Red Pepper, Sweetcorn and Coriander –

olive oil
red onion, peeled and finely chopped
red pepper/capsicum, stem and seeds removed, finely chopped
garlic, peeled and crushed
long grain white rice
chicken or vegetable stock
fine salt
freshly ground black pepper
tomato paste
Jalapeno chilli pepper, whole
frozen sweetcorn kernels
tin black beans, drained and rinsed
chopped fresh coriander, or to taste

Serving suggestions –

chopped coriander
sour cream
tortilla, homemade or store bought
fresh tomato salsa/pico de gallo, homemade or store bought
guacamole, homemade or store bought
lime wedges
green or mixed salad

How to make this delicious Mexican Chicken and Red Rice dish:

Make the marinade: add all the marinade ingredients, apart from the chicken, into a mixing bowl and mix well.
Add the chicken pieces to the bowl ensuring that all the chicken is coated in a thin layer of marinade. Cover and set aside for at least 30 minutes, or overnight, covered and in the fridge.
Make the Mexican Rice: heat the 1 tablespoon olive oil over a high heat and brown the chicken, in batches, on all sides. Remove from the pan as they cook. NB – do not throw away any remaining marinade.
As you cook the chicken, prepare the onion, pepper and garlic. You can finely chop them by hand or blitz them in a food processor.
When the chicken is browned and set aside, clean the pan to remove any burnt marinade. Lower the heat to medium and add another tablespoon of oil to the pan. Add the onion and pepper/capsicum and cook for for 5 minutes, until soft and lightly caramelised. Stir from time to time.
Add the garlic and cook until aromatic, around 1 minute maximum.
Now add the rice and tomato puree. Stir well.
Pour in the stock, add the salt, pepper, Jalapeno pepper, sweetcorn, black beans and any remaining marinade from the chicken. Stir well, ensuring the tomato paste has dissolved.
Return the chicken and any juices to the pan. Stir well and bring to a simmer.
Cover with a lid or double thickness foil and pop in a preheated oven for 30 minutes.
Take out of the oven, check the rice and chicken to see if they are cooked. If not, continue to cook in the oven, with the lid on, for a further 5 minutes or until cooked. When cooked to your liking, remove the chicken, stir the rice well, taste and adjust the seasoning, if necessary,
Stir through the coriander. Return the chicken to the pan and pop in the oven, uncovered, for a further 5 minutes.
To serve: sprinkle over some extra coriander and serve with your choice of sides.

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Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander

Serves 4 – 6

Course Main Course

Cuisine Mexican inspired

Keyword black beans, chicken, rice, spicy, sweetcorn

Prep Time 20 minutes

Cook Time 45 minutes

Author Susan

Ingredients

Chicken and marinade:

2 tablespoons olive oil
juice of 1 lime, roughly 2 tablespoons
2 teaspoons runny honey
4 cloves of garlic, peeled and crushed
¾ teaspoon ancho grande chilli powder – replace with chilli powder or cayenne, if necessary
¾ teaspoon chipotle powder – replace with smoked paprika, if necessary
¾ teaspoon cumin powder
¼ teaspoon dried chilli flakes
¼ teaspoon dried oregano
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
400g – 600g skinless chicken breast or thigh, chopped into large pieces

Mexican Red Rice with Red Pepper, Sweetcorn and Coriander:

2 tablespoons olive oil
1 red onion, peeled and finely chopped
1 red pepper/capsicum, stem and seeds removed, finely chopped
8g/2 cloves of garlic, peeled and crushed
300g long grain white rice
900ml chicken or vegetable stock
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
30g tomato paste
1 Jalapeno chilli pepper, whole
150g frozen sweetcorn kernels
1 x 400g tin black beans, drained and rinsed
10g – 15g chopped fresh coriander, or to taste

Serving suggestions:

chopped coriander
sour cream
tortilla, homemade or store bought
fresh tomato salsa/pico de gallo, homemade or store bought
guacamole, homemade or store bought
lime wedges
green or mixed salad

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to 200°C/400°F/G6 (fan 180°C).
Make the marinade: add all the marinade ingredients, apart from the chicken, into a mixing bowl and mix well.
Add the chicken pieces to the bowl ensuring that all the chicken is coated in a thin layer of marinade. Cover and set aside for at least 30 minutes, or overnight, covered and in the fridge.
Make the Mexican Rice: heat 1 tablespoon olive oil over a high heat and brown the chicken, in batches, on all sides. Remove from the pan as they cook. NB – do not throw away any remaining marinade.
As you cook the chicken, prepare the onion, pepper and garlic. You can finely chop them by hand or blitz them in a food processor.
When the chicken is browned and set aside, clean the pan to remove any burnt marinade. Lower the heat to medium and add another tablespoon of oil to the pan. Add the onion and pepper/capsicum and cook for for 5 minutes, until soft and lightly caramelised. Stir from time to time.
Add the garlic and cook until aromatic, around 1 minute maximum.
Now add the rice and tomato puree. Stir well.
Pour in the stock, add the salt, pepper, Jalapeno pepper, sweetcorn, black beans and any remaining marinade from the chicken. Stir well, ensuring the tomato paste has dissolved.
Return the chicken and any juices to the pan. Stir well and bring to a simmer.
Cover with a lid or double thickness foil and pop in a preheated oven for 30 minutes.
Take out of the oven, check the rice and chicken to see if they are cooked. If not, continue to cook in the oven, with the lid on, for a further 5 minutes or until cooked. When cooked to your liking, remove the chicken, stir the rice well, taste and adjust the seasoning, if necessary,
Stir through the coriander. Return the chicken to the pan and pop in the oven, uncovered, for a further 5 minutes.
To serve: sprinkle over some extra coriander and serve with your choice of sides.

Recipe Notes

Equipment:

1 x 25cms/10 inch oven proof skillet or frying pan with lid (for 4 people)
kitchen scales and measuring spoons
chopping board and knife
food processor
measuring jug
mixing bowl
double thickness foil to use as a lid if skillet has no lid.

Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander