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Cheat’s one-pot Mexican chicken
Cheat’s one-pot Mexican chicken
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
"Whip up a quick and easy one-pot chicken and rice meal with simple shortcuts."
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 6 chicken thigh cutlets, with skin
  • 2 x 500g packets microwave long-grain white rice
  • 35g packet chipotle seasoning
  • 33.30 gm tomato paste
  • 255.00 gm salt-reduced chicken stock
  • 2 zucchini, cut into ribbons
  • 80g green beans, trimmed, halved lengthways
  • 1 avocado, peeled, chopped
  • 100g perino duet tomatoes, sliced
  • 62.50 ml fresh coriander sprigs
  • Sour cream, to serve
  • Sliced red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • In a 26cm (base) ovenproof frying pan, heat 2 teaspoons of oil over medium-high heat. Sear chicken for 5 minutes on each side until nicely browned. Remove excess oil, leaving 1 tablespoon in the pan. Transfer the pan to the oven and bake for 15 minutes until the chicken is nearly cooked.
  • Mix together rice, seasoning, tomato paste, chicken stock, and zucchini in a bowl. Take the chicken out of the pan. Pour the rice mixture into the pan. Place the chicken back in the pan, pushing it into the rice mixture. Sprinkle beans on top. Cover with foil and bake for 15 minutes, or until chicken is fully cooked and rice is tender. Let it rest for 5 minutes before serving.
  • Top the rice mixture with fresh avocado, juicy tomato, and aromatic coriander. Drizzle with the remaining oil, add a dollop of sour cream, a sprinkle of chili for a kick, and serve with lime wedges on the side.

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