One-Pot Mexican Chicken
This easy and flavorful One-Pot Mexican Chicken combines tender chicken, hearty rice, and zesty spices for a comforting meal that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breasts, cut into cubes Thighs can be used for a juicier bite.
- 1 cup rice (long-grain or Jasmine) Brown rice can be substituted, but may take longer to cook.
- 1 can black beans, drained and rinsed Can substitute with pinto beans or kidney beans.
- 1 cup corn (frozen or canned)
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups chicken broth Quality broth enhances the flavor.
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent (about 3–5 minutes).
- Add the cubed chicken breasts to the pot. Cook for about 5-7 minutes until they are browned on all sides.
- Stir in the rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper until well combined.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the broth.
- Once fully cooked, remove from heat and fluff the rice with a fork. Garnish with freshly chopped cilantro before serving.
Notes
For a spicier version, add cayenne pepper or diced jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 9gSugar: 2g
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