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Mexican Chicken Thigh Recipes

One-Pan Mexican Chicken Thighs with Cilantro Lime Rice Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt, divided
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 1 (14.5 oz) can diced tomatoes
  • 1 ½ cups chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 lime
  • ¼ cup chopped fresh cilantro

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken dry, season with ¾ tsp salt. Heat oil in an oven-safe skillet over medium-high. Sear skin side down 6-8 minutes until deep golden, flip and cook 2 minutes. Remove chicken.
  2. Reduce heat to medium. Add onion and remaining ¼ tsp salt, cook 4 minutes. Add garlic, cook 1 minute.
  3. Stir in rice, cumin, chili powder, paprika, and oregano. Toast 1 minute, stirring often.
  4. Add tomatoes and broth, bring to a simmer. Stir in beans and corn. Nestle chicken on top, skin side up. Bake uncovered 25-30 minutes until rice is tender and chicken reaches 165°F (74°C).
  5. Let rest 5 minutes. Fluff rice with a fork, squeeze lime over top, and scatter cilantro. Serve hot.

Notes

The rice will continue to steam during the 5-minute rest, so do not be tempted to skip it. For the crispiest skin, make sure the chicken is bone-dry before it hits the pan and do not move it while searing.